Blueberry Muffins

adapted from WHYIAMNOTSKINNY

Yield: 12 muffins

1 cup flour

1 tsp baking powder

1 tsp salt

2 large eggs, room temperature

3/4 cup sour cream

2 Tbsp milk

2/3 cup granulated sugar

1/2 cup butter, melted

1 tsp vanilla

1 cup blueberries

Preheat the oven: 350° F.

Prepare the muffin tin. Place the muffin liners in the muffin tin or grease the tin.

Sift the flour, baking powder, and salt into a medium bowl and set aside.

In another bowl, whisk together the eggs, sour cream. milk, sugar, butter and vanilla.

Add the wet mixture to the dry mixture. Stir. Gently fold in the blueberries. (Be careful to not over mix.)

Divide the mixture evenly between the muffin cases.

Bake for 25-30 minutes. Test the muffins at 25 minutes to see if tester comes out dry.