Moist And Delicious Blueberry Muffins

• 1/2 cup unsalted butter softened
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar packed
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup milk
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh blueberries

1. Preheat the oven to 425u0b0 F.
2. Line a 12-cavity muffin pan with muffin/cupcake liners.
3. In large mixing bowl, use a hand mixer to cream together the butter, granulated sugar, brown sugar, and vanilla extract on medium-high speed for 1-2 minutes, or until smooth and combined. Add the eggs and beat for a minute longer, until the mixture is pale and fluffy. Add the sour cream and milk. Continue to beat until fully incorporated, scraping down the sides of the bowl with a rubber spatula.
4. Add the flour, baking powder, baking soda, and salt to the bowl. Beat the mixture on medium-low speed, scraping down the sides of the bowl with a rubber spatula, until just combined. Do not over-mix.
5. Add the blueberries to the bowl. Use a rubber spatula to fold the berries into the batter until they are well-distributed.
6. Spoon an even amount of batter into each muffin liner.
7. Transfer the muffin pan to the preheated oven. Bake the muffins at 425u0b0 F for 5 minutes.
8. Reduce the oven temperature to 350u0b0 F. Continue baking for 14-16 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
9. Remove the muffin pan from the oven. Allow the muffins to cool in the pan for 5 minutes before removing.

butter, granulated sugar, light brown sugar packed, vanilla, eggs, sour cream, milk, flour, baking powder, baking soda, salt, fresh blueberries

Taken from www.yummly.com/recipe/Moist-And-Delicious-Blueberry-Muffins-9029435 (may not work)