Just a Note: due to vacation and moving, new posts will be posted Monday, Wednesday…
4 cups Flour
2 tbsp. Baking Powder
1 tsp. Salt
2 cups Sugar
1 Stick (8 tbsp) Butter, melted
2 1/2 cups Sour Cream
2 tbsp. Vanilla Extract
2 tbsp. Lemon Juice (can be increased/decreased based on your own preference of sour)
3 cups Blueberries
Preheat oven to 350 Degrees. Spray two 12-cup muffin tins, or line with baking liners. Set aside.
In a large bowl, mix the Flour, Baking Powder and Salt. Add the Blueberries, tossing lightly to coat.
In a separate, medium bowl, whisk the Eggs well, then add the Sugar and continue to whisk briskly until it’s thick and well-incorporated (about 45 seconds). Add the melted Butter, Sour Cream, Lemon Juice and Vanilla; mix until combined.
Add the wet mixture to the flour mixture and stir together carefully. Batter will be very thick.
Scoop the batter into the muffin cups. Bake about 25-30 minutes or until a toothpick inserted comes out clean.
Allow to cool and ENJOY!!!
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