Blueberry Muffins

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup sour cream OR plain yogurt
• 1 1/2 cups fresh or frozen blueberries

Directions

1. Preheat oven to 375 degrees Fahrenheit. Lightly grease a standard 12-cup muffin tin.
2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
3. In a large bowl, beat together the butter and sugar until light, fluffy, and almost white in color. Scrape down the bowl to make sure all the butter is incorporated, then add the eggs one at a time, beating well after each addition. Add the vanilla and sour cream or yogurt, and mix until incorporated.
4. Add the dry ingredients and mix on low speed just until the bather is smooth. (The batter will also be thick.) Fold in the berries by hand.
5. Scoop the batter into the prepared muffin cups, using a heaping 1/4-cup for each.
6. Bake the muffins for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack.