Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1 cup (240g) sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh or frozen blueberries

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well mixed.
  3. In another bowl, combine melted butter, sour cream, eggs, and vanilla; mix well until smooth.
  4. Gently fold the wet mixture into the dry ingredients until just combined—be careful not to overmix!
  5. Fold in the blueberries, being mindful not to break them up.
  6. Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
  7. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.