- 1 egg
- 1 cup [250 mL] sour cream
- 1/4 cup [60 mL] oil
- 1 cup [200 g] sugar
- 1 3/4 cups [245 g] all-purpose flour
- 1 teaspoon [5 mL] baking soda
- 1/2 teaspoon [2.5 mL] salt
- 1 cup [250 mL] fresh or frozen blueberries [drained if needed]
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- Preheat oven to 400°F [200°C].
- Using a metal blade, pour egg, sour cream, oil and sugar into the bowl of a food processor; pulse on\off for 55 seconds.
- Add flour, baking soda and salt; pulse on/off once or twice and pour into a bowl.
- Using a spatula, delicately fold in blueberries.
- Fill [an ice cream scoop, makes it easier] non-stick muffin tins 2/3rds full.
- Bake into preheated oven for 15 to 20 minutes, until golden brown.
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