Blueberry Muffins- The Best

You can use muffin cups but I just spray the pan well with “PAM with flour”

In a bowl, cream the butter and sugar until light and fluffy, about 5 minutes. Make sure you beat for the entire 5 minutes.

With the mixer on low, add the eggs one at a time, beating well after each addition.

Then add the vanilla, sour cream and milk.

Sift together the flour, baking powder, baking soda, and salt in a separate bowl.

With the mixer on low speed carefully add the flour into the batter 1/2 cup at a time mixing well.

Dust the blueberries with a teaspoon of flour to coat so they are a little dry and fold in the batter.

Carefully scoop the batter into the muffin pans. Completely fill the cups. Bake until golden on top and toothpick inserted in middle comes out clean.

**** You can use what ever kind of fruit you would like. I have always used fresh blueberries and also tried fresh strawberries. Just make sure your fruit is not too “wet” when you add it into the batter. It can make your batter a little watery when it is baking in the oven.