Small-batch Blueberry Muffins

Name: Small-batch Blueberry Muffins
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 4
Cuisine: American
Ingredients: ½ cup All-Purpose Flour (1/2 cup (60g) all-purpose flour); ¾ tsp Baking Powder (3/4 teaspoon baking powder); 0.13 tsp Table Salt (1/8 teaspoon salt); ¼ cup Granulated Sugar (1/4 cup (50g) granulated sugar); 3 tbsp Vegetable Oil (3 tablespoons vegetable oil); 1 piece Egg White (1 large egg white); 3 tbsp Sour Cream (3 tablespoons sour cream); ½ tsp Vanilla (1/2 teaspoon vanilla extract); ¼ tsp Lemon (1/4 teaspoon lemon zest (optional but extra delicious)) — optional; ⅓ cup Blueberry (1/3 cup blueberries); 1 tsp Decorative Sugar (1 teaspoon sanding sugar (for topping*))

Small-batch Blueberry Muffins - Breakfast (American)

27 minAmerican

Servings4

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Steps

1Preheat your oven to 375°F and line a muffin tin with 4 liners.
2In a small bowl, whisk together flour, baking powder, and salt.
3In a medium bowl, whisk together sugar and oil. Add egg white, sour cream, vanilla, and lemon zest. Whisk until smooth. Stir in flour mixture until just combined (do not over mix!). Fold in blueberries.
4Divide batter between prepared muffin cups, filling each just under 2/3 full. Sprinkle 1/4 teaspoon sanding sugar over the tops of each muffin.
5Bake for 17 to 21 minutes, until a toothpick inserted into the center comes out with just a few dry crumbs and when gently pressed, the top of the muffin springs back.
6Cool in the pan for 5 minutes before transferring to a cooling rack.