Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup sour cream
- 1 1/2 cups dried blueberries
Instructions
- Heat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- Mix flour, baking powder, and salt in a bowl. Set aside.
- Put the dried blueberries in a small bowl and cover with hot water. Let them soak for 10 minutes to plump them up, then drain well.
- In a large bowl, beat the softened butter and sugar until light and fluffy (about 2-3 minutes).
- Add eggs one at a time, beating well after each. Mix in vanilla extract.
- Add half the flour mixture to the butter mixture, then stir in the milk and sour cream. Add remaining flour and mix until just combined. Don’t overmix.
- Fold in the drained blueberries.
- Fill each muffin cup about 3/4 full with batter.
- Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then move to a wire rack.
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes