Blueberry Muffins

My godfather gave my dad a giant thing of blueberries that I think are growing at his house in NH. I didn't really ask, I just know they're fresh and homegrown. My dad has asked me to make blueberry muffins for a few days and I kept putting it off, then I would forget to leave some butter out to soften, etc. Last night I decided to search for a recipe that didn't need softened butter and I found one.

This recipe is good if you don't like your muffins too sweet. I think next time I would add more sugar or a streusel topping to sweeten them up a bit. They were good though. The batter was also incredibly thick and the muffins don't rise and melt out to that nice muffins shape, they take on the odd shape of the glob of batter you dropped into the muffin cup.

Blueberry Muffins
from The Brown Eyed Baker

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 egg
1 cup granulated sugar
4 tablespoons (2 ounces) unsalted butter, melted and cooled slightly
1¼ cups sour cream
1½ cups frozen or fresh blueberries

1. Preheat the oven to 350 degrees F. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.
2. Whisk the flour, baking powder and salt in a medium bowl until combined. Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.
3. Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not overmix.
4. Using a large spoon or a cookie scoop sprayed with nonstick cooking spray, divide the batter amount the muffin cups. Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature.

Notice the one I broke into....