The perfect blueberry muffin

Behold. The perfect blueberry muffin. After weeks of experimentation and tweaking, it's finally here. It is moist and fluffy, just as I dreamed it would be. It has the tall, perfectly cracked crown, sparkling with sugar. It even passed the squishy test, the perfect pillowy softness when lightly squeezed. Plus, it only dirties one bowl.

Ingredines

• 2/3 cup white sugar
• 1 large egg
• 1/2 cup vegetable oil
• 1/3 cup milk
• 1 teaspoon vanilla
• 1 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup sour cream (you can sub yogurt)
• 1 cup blueberries
• About 1 tablespoon white sugar for the top (optional)

Instructions

• Preheat oven to 375ºF. You may want to lightly grease your muffin tin so that the crown of the muffin doesn't stick to the pan (I didn't though). Place eight muffin liners in the pan. 
• Combine the sugar, egg, oil, milk, and vanilla in a bowl and stir until well combined. 
• Add the flour, baking powder and salt. I stir the baking powder and salt into the flour right on top of the wet ingredients so I don't have to get out another bowl. Once the baking powder and salt are pretty well distributed in the flour, stir them into the wet ingredients until combined. Don't overmix. Just stir until it's no longer lumpy. 

Get the full recipe on Yammiesnoshery
Sorry to make you click a link for the recipe, but know I’m grateful for you.

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