Blueberry Sour Cream Muffins
- 12 Tbsp (6oz) butter at room temp
- 1 1/2 Cups (338 g) sugar
- 3 large eggs
- 1 1/2 tsp vanilla extract
- 8 oz sour cream
- 1/4 Cup (2oz) milk
- 2 1/4 Cups (567 g) self rising flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 Cups (454 g) fresh blueberries
Preheat the oven to 180. With a hand mixer, beat the butter and sugar until pale and fluffy. Beat in eggs, one at a time. Mix in the vanilla, sour cream and milk. In a separate bowl, mix the flour, baking soda and salt. Gradually add the dry ingredients to the wet until fully incorporated. Stir in your blueberries gently.
Put muffin papers in your muffin tin. Using and ice cream scoop or measuring cup, fill each muffin paper just to the top with batter. Bake for 30 minutes. Cool on a cooling rack.
Adapted from Barefoot Contessa Family Style.
I just throw these into a tupperware container and they will keep for about 3-4 days.