Ingredients:
6 Tbsp of Unsalted Butter, at room temperature
¾ of a cup of Sugar
2 Eggs
½ Cup of Sour Cream
1 tsp of Vanilla Extract
1 ¼ cup of Self-Rising Flour
1 cup of Fresh Blueberries
Process
1.
Preheat your oven
to 350 degrees. Line a muffin tin with paper liners and set it aside.
2.
In a large bowl,
cream together the butter and sugar.
3.
Add the eggs,
vanilla extract and sour cream, whisk until the mixture is creamy and thick.
4.
In a small bowl, toss together the blueberries
with about 2 tbsp of the self-rising flour. Set aside.
5.
Add the remaining
flour to the batter mixture and just mix until the flour is mixed through but
don’t over mix.
6.
Using a spatula,
fold in the blueberries making sure not to burst them.
7.
Using a large ice
cream scoop, scoop even amounts in your prepared pan and bake for 20 to 25
minutes or until when a toothpick inserted in the center comes out clean.
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