Blueberry Muffins

• 2 1/2 cups AP flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/2 sticks room temperature butter
• 1 1/2 cups sugar
• 3 large, room temperature eggs
• 1 teaspoon vanilla
• 1 cup sour cream
• 1/4 cup heavy cream
• 1 1/2 cups fresh blueberries
• about 1/2 cup turbinado sugar

1. Preheat oven to 350 degrees, grease the top of the pan so the muffins don't stick, and place paper liners in your muffin pan.
2. In a bowl separate from what you intend to use for the wet ingredients sift together the flour, baking powder, baking soda and the salt then set aside. ** I lay a handheld strainer in a large bowl, measure my dry ingredients into it and tap it with the back of a heavy knife until it's empty. You don't really need anything fancy for this.
3. Using whatever equipment you have at home, be it a whisk and bowl, hand-held mixer, stand mixer, etc--Cream butter and sugar until light and fluffy, making sure to scrape the sides down. This takes 3-5 minutes unless you're whipping by hand--in which case it may take closer to 10. Sorry!
4. Add the eggs one at a time mixing thoroughly and on low before adding the next.
5. Add vanilla, sour cream and heavy cream. Mix on low to combine.
6. Add the dry ingredients from step 2 to the wet ingredients. I recommend mixing them in with a wooden spoon or spatula because you only want to mix to incorporate.
7. Gently stir in the blueberries.
8. Using an ice-cream scoop, drop the batter into the muffin pans--the batter should be almost level with the top of the paper liners. Sprinkle the tops with the turbinado sugar and bake until the tops are golden and a toothpick comes out clean--about 25 minutes.

flour, baking powder, baking soda, kosher salt, butter, sugar, eggs, vanilla, sour cream, heavy cream, fresh blueberries, turbinado sugar

Taken from food52.com/recipes/10665-blueberry-muffins (may not work)