Blueberry Sourcream Muffins

Do you want your house to smell amazing?? Then you need to make these muffins.  I made these blueberry muffins in hungry hungry jacob sized servings (mini-muffin tin).  These are perfectly sweet, a bit tangy, light and all around delicious muffins!

adapted from Cooks Illustrated Classic Blueberry Muffins

2	cups unbleached all-purpose flour (10 ounces)
1	tablespoon baking powder
1/2	teaspoon table salt
1	large egg
1	cup granulated sugar (7 ounces) + more for dusting at end
4	tablespoons unsalted butter , melted and cooled slightly
1 1/4	cups sour cream (10 ounces)
1	cups fresh blueberries (frozen can be substituted if fresh aren't in season, just don't defrost them)

Instructions

1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray.  I use Pam for baking.
   
2. Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking just to combine.
   
3. Add berries to dry ingredients and gently toss to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not overmix.  Sprinkle sugar over each muffin (light dusting).
   
4. Use two spoons to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes.