Blueberry Muffins

Preheat oven to 350 F. Place paper liners into 12 jumbo or about 16 regular muffin cups/tins and set aside.

In the bowl of a stand mixer or a large mixing bowl, cream butter and sugar until light and fluffy, about 3 minutes.

Add the eggs one at a time, then add the sour cream, milk and vanilla.

Combine all of the dry ingredients (everything else except for the blueberries and 1 tablespoon of flour) in a separate bowl. Add the dry ingredients into the creamed mixture and beat until just combined.

In a separate bowl add 1 tablespoon flour into the blueberries and stir to coat. This keeps them from sinking to the bottom of the muffins while cooking. Fold the blueberries into the batter using a rubber spatula.

Fill each muffin liner with a scoop of batter, filling the liner 2/3 full. When using the jumbo size I use the large Pampered Chef scoop, almost an ice cream scoop size, and it is the perfect fit.

Sprinkle each with a little bit of sugar and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. I start testing at around 23 minutes.

Serve warm or at room temperature. YUM!

Makes 12 jumbo or approximately 16 regular-sized muffins.

Enjoy!

Recipe adapted from The Barefoot Contessa at the Food Network.