Guys. These are seriously fantastic. Like they could have come from a bakery for reals. I am starting to get obsessed with sour cream and ricotta in baking. So tasty!
2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
2 eggs
1 cup sugar
4 tbsp unsalted butter, melted
1 1/4 cup sour cream
1 pint fresh blueberries
Preheat oven to 350. Line muffin tins with liners and spray with cooking spray.
Whisk flour, baking powder, and salt together in a bowl.
Crack eggs into your stand mixer and mix about 30 seconds. Add sugar and whisk until light-colored, about 30 seconds. Add butter in 2 additions, combining after each.
Add wet to dry ingredients and mix just to combine. Add blueberries and fold gently.
Spoon into muffin cups and bake 25-30 minutes.
Makes 15 muffins.
Nutritional info: 192 calories; 7.6g fat; 29.1g carb; 1g fiber; 3.3g protein
