Ingredients
Scale
- ¾ cup unsalted butter
- 2¼ cups all-purpose flour
- ½ cup granulated sugar
- 2¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups sour cream
- 2 eggs
- 1 teaspoon pure vanilla extract
- 6 ounces fresh blueberries, about 1 cup
- turbinado sugar, for sprinkling
Instructions
- Set over to 400 degrees F. Spray a muffin tin with non-stick spray or line with paper muffin liners. Melt butter in the microwave or on the stove and set aside to cool
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Whisk well to combine and set aside. In a medium bowl, combine sour cream, eggs and vanilla extract. With a hand mixer, mix on medium speed until well-combined. Pour sour cream mixture into the flour mixture and mix on medium to combine. Pour in melted butter and mix. Using a rubber spatula, fold in the blueberries.
- Divide muffin batter evenly in the muffin tin. Sprinkle a layer of turbinado sugar on top. Bake for 18-20 minutes, until the tops are golden brown and an inserted toothpick comes out clean.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast