Best Blueberry Muffins

These stay fairly pale, even when fully baked, but they're super soft and moist!

Ingredients
2 C flour
1 T baking powder
pinch salt
1 egg
1 C sugar
¼ C butter, melted
1 t vanilla
1¼ C sour cream
1 C frozen blueberries
Optional: 3 T turbinado sugar - for sprinkling on top (I sometimes use this, or a simple flour-butter-sugar crumble...that's what's on the ones in the photos.)

Directions
Preheat oven to 350°F. Line muffin tins with 12 paper muffin liners.

Melt butter; set aside to cool slightly.

In a medium bowl, combine flour, baking powder, and salt; set aside.

In a large bowl, briefly whisk egg vigorously. Add sugar, again whisk vigorously until well combined and smooth. Continue whisking while slowly adding melted butter (or add a little at a time, whisking after each addition). Add vanilla...whisk again. Add sour cream stiring just until smoothly blended.

Toss frozen blueberries in about ½ C of the flour mixture.

Add the rest of the flour to the batter, stirring just until blended (do not overmix!). Gently fold in blueberries -- and any remaining flour with them. Divide eevnly among 12 muffin cups. To with turbinado sugar (if desired...or a simple crumble topping).

Bake 30-35 minutes or until a toothpick inserted in the center comes out clean.