Blueberry Muffins

Prep: 10 mins Cook time: 60 mins Yields: 12 Muffins
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Ingredients

  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/4 cup brown sugar, firmly packed
  • 2 eggs
  • 2 tsp vanilla
  • 1/4 cup buttermilk
  • 1/2 cup (120 grams) sour cream
  • 1 3/4 cups (210 grams) all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups blueberries

Instructions

  • Preheat oven to 375°F (190°C)
  • Grease a standard 12-cup muffin tin or line with paper liners.
  1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside
  2. In a large bowl, beat the butter, sugar, and brown sugar together until fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla.
  4. In a measuring cup, whisk together the buttermilk and sour cream. Alternate adding the dry flour mixture and the dairy mixture into the butter and sugar, mixing until just combined.
  5. Fold in the blueberries with a spatula so they distribute evenly.
  6. Divid eht ebatter evenly among the muffin cups, filling them almost to the top.
  7. Bake at 375°F (190°C) for about 20 to 25 minutes, or until golden on top and a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack.
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