1/4 cup softened butter
3/4 cup sugar (or Vanilla sugar)
2 eggs
3/4 cup sour cream
1-1/4 cups flour
1 teaspoon baking powder
1 teaspoon vanilla
1 cup blueberries (if still frozen, it’s ok)
makes a dozen
Preheat oven to 450 degrees. Put muffin cups in muffin tin. In large bowl, mix butter and sugar until creamy. Add eggs one at a time until well blended. Gradually add sour cream and flour/baking powder alternating wet and dry. When just mixed, add vanilla and blueberries. Stir in. Fill muffin cups. Bake for 15-20 minutes until golden on top and toothpick comes out clean. Let rest for 10 minutes and remove from muffin tin. Best served warm.