Ingredients

The following ingredients have 4 Servings
  • 2 1/4 cups all-purpose flour (281 grams)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (112 grams) (softened)
  • 1 cup white sugar (200 grams)
  • 2 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream (120 ml) (room temperature)
  • 1/3 cup milk (80 ml) (room temperature)
  • 1 3/4 cups blueberries (about 200 grams) (fresh or frozen)
  • 2 teaspoons all-purpose flour (if using frozen berries)

Instruction

  • Preheat the oven to 375F degrees. Line a muffin pan with muffin papers.
  • Whisk together the 2 1/4 cups flour, baking powder, baking soda & salt in a medium bowl. 
  • In a large bowl beat the butter and sugar until fluffy (about 2 minutes).
  • Add in the vanilla extract, then beat in the eggs 1 at a time.
  • Using a large rubber spatula, stir in the sour cream followed by about 1/2 of the flour mixture.
  • Then stir in the milk, followed by the rest of the flour mixture. The batter should be thick. If there are a few lumps, that's ok.
  • If using frozen berries, toss the berries in the 2 teaspoons of flour. Carefully fold in the blueberries.
  • Spoon the batter into the prepared muffin pan, filling each muffin cavity to the top (about 1/4 - 1/3 cup batter).
  • Bake in the preheated oven for 16-20 minutes or until the tops are golden and an inserted toothpick comes out clean (except for blueberry juice).