Berry season is here and there is no better breakfast than a warm, just-baked blueberry muffin. I use sour cream in this recipe because it makes for a moist, perfect crumb which is studded with plenty of fresh blueberries. Be sure to turn off your electric mixer and use a wooden spoon to fold in the blueberries, or you’ll end up with green muffins (which are not too pretty but still very delicious — I learned this lesson the hard way.)

Ingredients:

• 2 cups all-purpose flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 cup butter, softened

• 1 cup sugar
• 2 eggs

• 1 tsp vanilla extract
• Grated zest from one lemon

• 1/2 cup sour cream

• 2 cups fresh blueberries, washed and patted dry
• extra sugar, for sprinkling (optional)*

Method:

1. Preheat oven to 375F and line muffin tin with paper liners.
2. In a bowl, stir together 1 3/4 cups of flour, salt, baking powder and baking soda.
3. In a separate bowl, mix the blueberries with the remaining 1/4 cup of flour.  Make sure the blueberries are completely coated in flour.  This will absorb some of the blueberry juices and prevent them from sinking to the bottom of your muffins.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
5. Beat in the eggs, one at a time.  Add the vanilla and lemon zest and mix until incorporated.
6. Next, add the sour cream and flour mixture in alternating batches, starting and ending with the flour. Mix until just incorporated. Batter will be thick.
7. Carefully stir in the blueberries and remaining flour.
8. Sprinkle a little sugar on top of the muffins before baking, if desired. This extra step just adds a bit of crunch and sparkle to the baked muffins.
9. Bake for 25-28 minutes, until a toothpick inserted in the centre of a muffin comes out clean.

*Yield: 10 large muffins or 12 slightly smaller ones.