5 tablespoons unsalted butter , softened
1/2 cup sugar
1 large egg
3/4 cup sour cream or plain yogurt (used Plain Greek Yogurt)
1/2 teaspoon grated lemon zest
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
*1 tablespoon ground flax seed
3/4 cup blueberries, fresh or frozen (used freshly pick blueberries)
Preheat oven to 375°F. Line a muffin tin with 10 paper liners or spray each cup with a nonstick spray. Beat butter and sugar with an electric mixer until light and fluffy. Add egg and beat well, then yogurt and zest. Put flour, baking powder, baking soda, salt. and ground flax seed into a sifter and sift half of dry ingredients over batter. Mix until combined. Sift remaining dry ingredients into batter and mix just until the flour disappears. Gently fold in your blueberries. The dough will be quite thick (and even thicker, if you used a full-fat Greek-style yogurt), closer to a cookie dough, which is why an ice cream scoop is a great tool to fill your muffin cups. You’re looking for them to be about 3/4 full, nothing more, so you might only need 9 instead of 10 cups. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Let it cool and serve with a generous pat of butter.
*We had a perfect day at Whitney Farms and went for blueberry picking. It was just appropriate to make Blueberry Muffins. I love the recipe it only ask for 1/2 cup sugar. I added a tablespoon of ground flax seed as I always do with my baking. enJOY!!!
Source: Smitten Kitchen