taken from Smitten Kitchen
5 tablespoons unsalted butter, softened
1/2 cup sugar
1 large egg
3/4 cup sour cream or plain yogurt (I used sour cream)
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries, fresh or frozen (if frozen, no need to defrost)
Preheat oven to 375°F. Line muffin tin with 12 cupcake liners or spray muffin tin with nonstick spray.
Beat butter and sugar with a mixer until light and fluffy. Add egg and beat well, then sour cream (or yogurt). Stir flour, baking soda, baking powder, and salt into a separate bowl. Pour half of dry ingredients over batter. Mix until combined. Pour remaining dry ingredients into batter and mix just until the flour disappears. Gently fold in your blueberries. The dough will be fairly thick, closer to a cookie dough, which is why an ice cream scoop is a great tool to fill your muffin cups. You’re looking for them to be about 3/4 full, nothing more. Bake for 25 to 30 minutes, until tops are golden. Cool on a wire rack, if you can wait that long (we couldn't!). They are yummy straight out of the oven with a little butter!