Blue-Rasp-Straw Berry and Rhubarb Muffins

I don't bake much. I prefer the 'taste-as-you-go' cooking thing rather than the 'exact-measurements-only' baking thing. That being said, these were my most favorite thing that I have ever baked. I will definitely make them again.

The Recipe: adapted from here

• 2 cups flour
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup sugar
• 4 Tablespoons unsalted butter, melted and cooled
• 1 1/4 cups sour cream
• 6 oz. (1 1/2 cups) berries (I used a cup blueberries, 1/4 cup raspberries and a few tablespoons of strawberry/rhubarb jam).

The Method:

1. Preheat oven to 350 degrees. Spray 12-cup muffin tin (or 2 12-cup mini muffin tins) with vegetable oil spray.
2. Whisk flour, baking powder and salt in medium bowl until combined.  
3. Whisk egg in second medium bowl about 20 seconds.  
4. Add sugar and whisk vigorously until thick, about 30 seconds.  
5. Add melted butter in 2 or 3 steps, whisking to combine after each addition.  
6. Add sour cream in 2 steps, whisking until just combined.  
7. Add berries to dry ingredients and gently toss to combine (don't add jam yet if you are using).  
8. Add dry ingredients to sour cream mixture and carefully fold with rubber spatula until batter comes together and berries are evenly distributed, 25-30 seconds (small spots of flour will remain and batter will be thick). Swirl in jam if using.  Do not overmix.  
9. Divide batter evenly between muffin cups. (I made mini muffins and baked for less time.) If you want, sprinkle sugar over muffins as a topping.  
10. Bake until muffins are golden brown and toothpick inserted in center of muffin comes out with few crumbs attached, 25-30 minutes, rotating tin halfway through baking.  
11. Invert muffins onto wire rack, stand muffins upright and let cool for 5 minutes.