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Best Blueberry Muffins


  • 1 cup fresh or frozen blueberries
  • 1-3/4 cups plus 1 Tablespoon flour, divided
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 1 egg
  • 1 cup sour cream
  • 1/3 cup milk


Preheat oven to 400′.

Grease twelve 2- 1/2-inch muffin cups.

In a small bowl toss blueberries with 1 Tablespoon of the flour and set aside.

In a large bowl, combine the 1-3/4 cups flour, sugar, baking powder, baking soda, nutmeg, and salt and set aside.

In a medium bowl beat egg; stir in sour cream and milk and stir into flour mixture until just combined (batter will be lumpy).

Stir in reserved blueberries just until evenly distributed.

Fill muffin cups 2/3 full with batter.

Bake until golden, about 20 minutes.

Makes 12 muffins.

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