Blueberry muffins are such a delicious breakfast idea. They are soft with bursts of blueberry in every bite.
Pre-heat your oven to 375 degrees Fahrenheit.
In a large mixing bowl, combine the sour cream, melted butter, and eggs. Whisk this together for about 2 minutes.
Then, add in the vanilla extract, baking soda, and baking powder. Whisk again for 30 seconds.
Next, add in the sugar and whisk again for 30 seconds.
Add in the flour ½ cup at a time, making sure to scrape the sides of the bowl so that it is evenly mixed into the batter.
Finally, add in half the blueberries. Fold them in with a rubber spatula so that they are evenly distributed throughout your muffin batter.
Place muffin liners in your jumbo muffin pan, then scoop the batter half-way into each liner. Then sprinkle remaining blueberries on top of the muffins.
Bake at 375 degrees Fahrenheit for 25-27 minutes.
*If you don't use salted butter, add in ½ tsp salt to the batter.
* If you are using a regular size muffin pan, then the baking time will be 16-18 minutes.