Warm & Cuddly Blueberry Muffins

Note from Marie: The best blueberry muffins I ever had were at a bed and breakfast in the Northeast Harbor of Bar Harbor, Maine. I remember walking downstairs from a wonderfully long night's sleep, only to be greeted by the heavenly smell of fresh-baked real Maine blueberry muffins. Almost like you see in the cartoons, I was led by the aroma through the grand old house onto a screened porch, where the other guests were enjoying muffins and coffee, and trading travel stories. Sadly, I haven't been to the northeast in a while. But every time I make this recipe, it takes me back to that special moment on a screened porch at a quiet bed and breakfast in the Northeast Harbor of Bar Harbor, Maine.

Yields 12 muffins.

Ingredients:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 egg

1 cup white granulated sugar

4 tablespoons unsalted butter, melted

1 cup sour cream

2 tablespoons milk

1 1/2 cups (about 8 ounces) frozen or fresh blueberries

Instructions:

Preheat oven to 350 F. Grease a 12-cup muffin tin and set aside.

Add flour, baking powder, and salt in medium bowl. Stir until combined.

In second bowl, whisk egg. Then add sugar, melted (cooled) butter, sour cream and milk, and whisk again.

Add berries to the dry ingredients, and toss to combine. Add the wet ingredients to the dry, and fold with a spatula until combined. (Do not overmix. Overmixed muffins will be tough.)

Spoon batter into muffin cups. Bake about 25-30 minutes, or until muffins are a light golden brown.