Ingredients:

  • 2 cups (250g) all-purpose flour, plus 1 tablespoon for tossing the blueberries
  • ¾ cup (150g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, lightly beaten
  • ½ cup (120ml) sour cream (full fat for best results)
  • ½ cup (120ml) milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups (approximately 225g) fresh or frozen blueberries (if using frozen, do not thaw)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together melted butter, eggs, sour cream, milk, and vanilla extract.
  4. Gently pour the wet ingredients into the dry ingredients. Fold together using a rubber spatula until just combined. Do not overmix! A few streaks of flour are okay.
  5. In a small bowl, toss blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the muffins.
  6. Gently fold the floured blueberries into the batter.
  7. Fill each muffin cup about 2/3 full using an ice cream scoop or spoon.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden brown.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.