12 Tablespoons butter, at room temperature
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons vanilla
8 oz (1 cup) sour cream
1/4 cup milk
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 pint blueberries
Mix butter and sugar until light and fluffy. Mix in on low speed, eggs, vanilla, sour cream, and milk. Then still on low speed, mix in dry ingredients and beat until just mixed. Fold in blueberries.
Scoop batter into muffin tins that have been lined with paper liners.
Bake at 350 degrees for 25-30 minutes, until lightly browned and center is done.
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