Wilson’s Blueberry Sour Cream Muffins

Preheat oven to 450 F.

In the bowl of your stand mixer, cream butter and sugar to combine. Then add eggs one at a time, mixing as you go.

Sift together flour, baking soda and salt in separate bowl. Add dry ingredients into the butter, sugar and egg mixture by alternating with the sour cream. Stir mixture well after each addition. Add vanilla and fold in blue berries. I sometimes add some lemon zest or cinnamon to the mix as well.

Grease a 12-count standard size muffin pan, filling each cup about 2/3 full. Bake at 450 F for 12 to 15 minutes. Enjoy!