Ingredients:
12 tablespoons (11/2 sticks) unsalted butter, at room temperature
1 cup of sugar
3 extra large eggs, at room temperature
11/2 teaspoon vanilla extract
8 ounces ( about 1 cup) sour cream
1/4 cup milk
21/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 half-pints fresh blueberries
Directions:
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
In a bowl mix the butter and sugar until light and fluffy, about 5 minutes. Add the eggs 1 at a time , then add the vanilla, sour cream and milk.
In a separate bowl sift together the flour, baking soda. baking powder and salt. Add the flour mixture to the batter and beat until mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup and bake 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
Enjoy!
