The Moistest Blueberry Muffins EVER

This recipe for blueberry muffins is healthier version as instead of using oil, low fat sour cream is used. They are very moist and the sparkling sugar on top gives them a nice crunch. You would never know these are healthier version.

Yield: 12 muffins

INGREDIENTS:

2 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
1 large egg
1 cup granulated sugar
4 tablespoons butter, melted and cooled slightly
1 teaspoon vanilla extract
1 1/4 cups sour cream (I used lite)
1 3/4 cups frozen blueberries + more for sprinkling on tops, (do not thaw, keep frozen; I have not tried using fresh)
about 2 to 3 tablespoons sparkling sugar for sprinkling tops, divided

DIRECTIONS:

1. Preheat oven to 350F. Spray a 12-cup muffin tin or line with muffin cups.
2. In a large bowl, add flour, baking powder, salt, and whisk until combined; set aside.
3. In a separate large bowl, whisk egg until well-combined.
4. Add 1 cup granulated sugar to the egg and whisk vigorously until thick; set aside.
5. In a small microwave-safe bowl, melt the butter, about 30 seconds on high power. Allow butter to cool (about 1 to 2 minutes).
6. Slowly add the butter to the egg-sugar mixture, whisking while adding it; or add it in 2 to 3 additions, whisking after each addition until mixture is combined.
7. Add the vanilla and whisk until combined.
8. Add the sour cream and whisk until smooth and combined, don't overmix; set aside.
9. Add 1 3/4 cup frozen blueberries to the flour mixture, tossing lightly with a spatula to coat them. This helps prevent berries from sinking while baking.
10. Slowly add the egg-sour cream mixture to the flour-blueberries and fold using a spatula until batter comes together, the berries are evenly distributed, and most of the flour bits are folded in (some small spots of flour can remain); don't overmix. Batter will be quite thick.
11. Using a large cookie scoop equally distribute batter in prepared pan.
12. Top each cup with about 2 blueberries.
13. Top each cup with a generous pinch of sparkling sugar. This encourages tops to become more golden while baking.
14. Bake for about 30 to 35 minutes, rotating pan once midway through baking. Bake until muffins are set, cooked through, soft yet springy to the touch, and a toothpick inserted in the center comes out clean. 
15. Allow muffins to cool in pan for about 15 minutes before carefully removing; Muffins are best fresh, but will keep airtight at room temp for up to 5 days; or in the freezer for up to 4 months.

Adapted from www.averiecooks.com

Link to Recipe: The Moistest Blueberry Muffins EVER

In a large bowl, add flour, baking powder, salt, and whisk until combined

In a separate large bowl, whisk egg until well-combined

Add 1 cup granulated sugar to the egg and whisk vigorously until thick;

Slowly add the butter to the egg-sugar mixture, whisking while adding it

Add the vanilla and whisk until combined.

I used light sour cream but you can use regular

Add the sour cream

Whisk until smooth and combined

Add 1 3/4 cup frozen blueberries to the flour mixture.

Toss lightly until coated with flour.

Slowly add the egg-sour cream mixture to the flour-blueberries.

Fold using a spatula until batter comes together

Using a large cookie scoop equally distribute batter in prepared pan and top each cup with about 2 blueberries

Top each cup with a generous pinch of sparkling sugar and bake for about 30 to 35 minutes

Allow muffins to cool in pan for about 15 minutes before carefully removing.

The sparkling sugar gives these muffins a nice crunchy topping.