5 T unsalted butter, softened
1/2 C sugar
1 large egg
3/4 C sour cream or plain yogurt
1 1/2 C flour
1 1/2 t baking powder
1/4 t baking soda
1/4 t salt
3/4 cup blueberries, fresh or frozen
Preheat oven to 375. Spray muffin tin with nonstick spray or use paper liners. Beat butter and sugar with electric mixer until light and fluffy. Add egg and beat well, then add yogurt. Put flour, baking powder, baking soda and salt into a sifter and sift half of the ingredients over batter. Mix until combined. Sift in the remaining dry ingredients. Gently fold in your blueberries. Fill muffin cups 3/4 full. Bake 20-25 minutes til golden or toothpick comes out clean.
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