Blueberry Muffins

Thought I would share my favorite blueberry muffin recipe with ya'll.

6 tablespoons butter (room temp.)
3/4 cup sugar
2 eggs
3/4 teaspoon vanilla
1/2 cup sour cream
2 tablespoons milk
1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 pint fresh blueberries

Pre-heat oven to 350 degrees. Place 12 liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the sugar until light and fluffy, about 5 minutes. With the same mixer on low speed, add the eggs one at a time, then add the vanilla, sour cream and milk. In 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 in to the prepared muffin pan. Bake for 20-30 minutes, until the muffins are lightly browned on top and tester comes out clean.

If you use a cookie scoop, the muffins will come out more uniform.