Best Blueberry Muffins

Photo by CORRINE COOKToss either fresh or frozen blueberries into the batter for Best Blueberry Muffins. There's no need to thaw the berries before using.

Advocate-tested recipe

Best Blueberry Muffins

Makes 12 muffins. Recipe is from “Southern Cooking With Blueberries” by the Miss-Lou Blueberry Growers Association. Use fresh or frozen blueberries in this recipe. If your berries are frozen, no need to thaw them first.

1 cup fresh or frozen blueberries (see note)

1 tbl. plus 1¾ cups flour, divided

½ cup sugar

1 tsp. baking powder

½ tsp. baking soda

1 tsp. ground nutmeg

¾ tsp. salt

1 egg

1 cup sour cream

½ tsp. vanilla, optional

1⁄3 cup milk

1. Preheat oven to 400 degrees. Grease 12 (2½-inch) muffin cups.

2. In a small bowl, toss blueberries with the 1 tablespoon flour; set aside.

3. In a large bowl, combine the 1¾ cups flour, sugar, baking powder, baking soda, nutmeg and salt; set aside.

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

5. Stir in the reserved blueberries just until evenly distributed.

6. Fill muffin cups 2⁄3 full with batter.

7. Bake until golden, about 18 to 20 minutes.

Note: When baking, stir unthawed blueberries lightly dusted with flour into batter.