Blueberry season is fully upon us and if you are like me, you are looking for creative ways to use up those blueberries instead of just snacking on them throughout the day (although there is nothing wrong with that!). These muffins provide the perfect morning treat (or afternoon pick me up). When you bite into them you get the perfect ratio of muffin to blueberry. When using local blueberries, they provide such nice tartness and sweetness. These muffins stay fresh covered at room temperature for a few days or in the fridge for up to a week. If you are looking for way to use up those blueberries I recommend you make this recipe!

12 servings / 15 mins prep time / 45 mins total time

Ingredients

1¾ cups flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

½ cup butter, softened

½ cup sugar

¼ cup brown sugar

2 eggs

½ cup sour cream

1 tsp vanilla extract

¼ cup milk

2 cups blueberries

Directions

Preheat oven to 375°F and line a muffin pan with cupcake liners.

In a bowl, whisk together the dry ingredients (flour, baking soda, baking powder, salt) and set aside.

In a separate bowl, blend the butter with the two sugars until smooth and creamy, and there are no visible lumps of sugar.

Add the eggs, one at a time until combined. Add the sour cream, vanilla and milk and mix until evenly incorporated.

When the wet ingredients are evenly mixed, add the dry ingredients and mix until no flour pockets remain. Fold in the blueberries until just combined (do not over-mix).

Evenly divide the batter mixture between 12 muffins. Bake for 25-30 minutes or until the tops are golden brown and if a toothpick is inserted it comes out clean.

Let cool for 5 minutes and enjoy!