Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour (plus 1 tablespoon)
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 2 eggs
  • ½ cup salted butter ( melted and cooled)
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 1 cup sour cream
  • 1 cup fresh blueberries (rinsed and dried)
  • 2 tablespoons light brown sugar

Instruction

  • Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
  • Sift together flour, salt, and baking powder in a small bowl and set aside.
  • In a large mixing bowl beat or whisk together eggs, melted butter, sugar, vanilla extract, buttermilk, and sour cream.
  • Dump dry ingredients into the butter/eggs/sour cream mixture and stir gently, just until combined. Do not overmix.
  • Toss 1 cup of blueberries with 1 remaining tablespoon of flour and fold into the muffin batter.
  • Divide batter between the 12 muffin cups in the prepared pan, filling each cup about ¾ of the way full.
  • Sprinkle brown sugar over the top of the muffins.
  • Bake for 6 to 7 minutes at 425°F and then turn the oven down to 375°F and continue baking an additional 10 to 12 minutes until a toothpick inserted in the center of the muffins comes out clean and the tops are golden brown.
  • Cool muffins in pan for 5 minutes. Remove muffins to a cooling rack to finish cooling.