Prep: 12 minutes
Cook: 25 minutes
Yield: 16 muffins
Ingredients
12 tablespoons (1 1/2 sticks) of unsalted butter, at room temperature
1 1/2 cups of sugar
3 extra large eggs, at room temperature
1 1/2 teaspoons of pure vanilla extract
8 ounces (about 1 cup) of sour cream
1/4 cup of milk
2 1/2 cups of all-purpose flour
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of kosher salt
2 half-pints of fresh blueberries, picked through for stems
Directions
First preheat the oven to 350 degrees F. Then place sixteen paper liners in muffin pans. Cream the butter and sugar until light and fluffy, for about 5 minutes in the bowl of an electric mixer fitted with the paddle attachment. Then with the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. After that in a separate bowl, sift together the flour, baking soda, baking powder, and salt. Then with the mixer on low speed add the flour mixture to the batter and beat until just mixed. After that fold in the blueberries with a spatula and be sure the batter is completely mixed.
In the end scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25-30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean. Enjoy.
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