12 tablespoons unsalted butter at room temperature
1 1/2 cups sugar
3 extra large 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 picked through for stems
Steps:
Preheat the oven to 350F
Place 16 paper liners in muffin pans
In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy about 5 minutes
With the mixer on low speed add the eggs one at a time then add the vanilla sour cream and milk
In a separate bowl sift together the flour baking powder baking soda and salt
With the mixer on low speed add the flour mixture to the batter and beat until just mixed
Fold in the blueberries with a spatula and be sure the batter is completely mixed
Scoop the batter into the prepared muffin pans filling each cup just over the top and bake for 25 to 30 minutes until the muffins are lightly browned on top and a cake tester comes out clean
