Blueberry Muffins

Don't use a powdered muffin mix ever again; it's so easy to make muffins from scratch!

Ingredients:


12 tablespoons (1 1/2 sticks) butter, softened at room temperature
1 1/2 cups granulated sugar
3 eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 pint fresh blueberries, rinsed and dried completely


1. Preheat oven to 350 degrees Fahrenheit. Place 16 paper liners in muffin pans and set aside.

2. With an electric mixer, cream together the butter and sugar until fluffy, about 5 minutes. With the mixer on low, add the eggs 1 at a time, beating well after each addition.

3. Add the vanilla, sour cream and milk. Beat well.

4. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low, add the sifted flour mixture to the batter slowly. Beat until batter is just mixed. Don't overmix or muffins will be too dense.

5. With a spatula, fold in the blueberries until evenly incorporated into batter.

6. Fill each muffin liner to the top. Bake for 25-30 minutes, or until muffins are lightly brown and a toothpick inserted in the middle comes out clean, but still moist. Remove from oven and let muffins cool for at least 5 minutes before enjoying!