I found this recipe looking for ways to use some left over blueberries that I had. It turned out really good. Not too sweet and very fluffy. I think they are going to become a favorite in our house and maybe in my neighbor's too! This recipe will give you 12 medium muffins or 8 big ones, depending on your baking pan (and your taste). 
Ingredients
- 6 tablespoons unsalted butter, at room temperature
- 3/4 cups sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 tablespoons milk
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 6 oz fresh blueberries
Preheat the oven to 350°. Lightly cover the muffin pan with non stick spray. In a big bowl cream the butter and sugar until light and fluffy (I did this by hand, but you can use the mixer if you want) Add the eggs 1 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. Add the flour mixture to the batter and mix. Fold in the blueberries with a spatula. Scoop the batter into the muffin pans, filling each cup just over the top, and bake for 20 to 25 minutes, until the muffins are lightly browned on top and a knife inserted in the middle comes out clean.
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