Small-Batch Blueberry Muffins | TASTE

Preheat the oven to 425°F. Line two muffin cups of a standard muffin tin with muffin liners, then spray the muffin liners and the top of the tin with nonstick cooking spray. In a medium bowl, add the melted butter and granulated sugar and use a silicone spatula to mix until combined. Add the egg white, sour cream (or yogurt), and vanilla extract and mix well. 3 Add the flour, baking powder, and salt and mix until combined and no streaks of flour remain. Use the silicone spatula to gently fold in the blueberries. Divide the batter evenly between the two prepared muffin cups. Top with Demerara sugar (if using). Bake the muffins for 5 minutes at 425°F, then reduce the oven temperature to 375°F. Continue baking until the tops of the muffins are golden brown and spring back to the touch, about 18 minutes more. Place the muffin tin on a cooling rack and allow the muffins to cool slightly in the pan before removing and serving.