Sour Cream Blueberry Muffins Recipe

• 1 stick butter, softened
• 3/4 c. sugar plus additional for sprinkling the muffins
• 2 lg. Large eggs
• 1 1/2 teaspoon vanilla
• 3/4 c. lowfat sour cream
• 2 c. all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 c. fresh blueberries

1. In a bowl cream together the butter and 3/4 c. of the sugar, beat in the Large eggs, one at a time, and beat in the vanilla and the lowfat sour cream.
2. Into another bowl sift together the flour, baking soda and the salt, stir the mix into the butter mix till combined well and mix in blueberries.
3. Spoon the batter into 12 buttered 1/2 c. muffin tins and sprinkle tops with additional sugar.
4. Bake at 375 degrees for 25-30 min or possibly till just golden brown and a tester comes out clean.

butter, sugar, eggs, vanilla, sour cream, flour, baking soda, salt, fresh blueberries

Taken from cookeatshare.com/recipes/sour-cream-blueberry-muffins-44311 (may not work)