Delightful Sour Cream Blueberry Muffins

1. Oven Setup

Adjust oven rack to the middle level. Heat oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a standard muffin tin with nonstick vegetable cooking spray.

2. Dry Mix

In a medium bowl, thoroughly combine flour, baking powder, and salt.

3. Wet Mix

In a separate medium bowl, whisk the egg until well-combined and light-colored, about 20 seconds. Vigorously whisk in the sugar until the mixture is thick and homogenous, about 30 seconds. Gradually add the melted butter, whisking to combine after each addition. Add the sour cream in two stages, whisking just enough to blend.

4. Berry Blend

Gently toss frozen blueberries with the dry ingredients to coat. Fold the sour cream mixture into the dry ingredients with a rubber spatula until just combined and the berries are evenly distributed, 25 to 30 seconds. Be careful not to overmix; a few small spots of flour are acceptable, and the batter will be thick.

5. Baking

Use an ice cream scoop or large spoon to distribute the batter into the prepared muffin tin. Bake until the tops are light golden brown and a toothpick or skewer inserted into the center comes out clean, approximately 25 to 30 minutes. Halfway through, rotate the pan front to back. Invert the muffins onto a wire rack, then turn them upright and allow to cool for 5 minutes before serving.