Ingredients
Units
Scale
- 2 cups all-purpose flour + an extra spoonful
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream, room temperature
- 1/4 cup whole milk, room temperature
- 1 1/2 cups fresh blueberries (plus a handful for additional topping)
Instructions
- Preheat the oven to 425° F and line a cupcake pan with liners.
- Whisk together the flour, baking soda, baking powder, and salt in a bowl.
- In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar on high until light and fluffy.
- Add the eggs and and vanilla and mix until combined. Then add the sour cream and milk and mix until combined. Add the dry ingredients to the wet and mix until just combined.
- Toss the blueberries with a spoonful of flour. Then add the blueberries to the batter and gently fold in with a spatula. Let the batter rest for 15 minutes.
- Fill the muffin liners with batter so they’re full. Then add a couple extra blueberries on top and gently press them into the batter.
- Bake at 425° F for 6 minutes. Then reduce the oven temperature to 350° F and continue baking for around 17 more minutes. When the muffins are done, a toothpick inserted in the center will come out clean.
- Allow the muffins to cool in the pan for a few minutes before removing them and placing on a wire rack to finish cooling.