Blueberry muffins with sour cream

Ingredients:

• 12 tbsp (170 g) unsalted butter, room temperature
• 1.5 cups of sugar
• 3 very large eggs at room temperature
• 1.5 tsp natural vanilla extract
• 230 g (about 1 cup) sour cream
• 1/4 cup milk
• 2.5 cups premium wheat flour
• 2 tsp baking powder
• 1/2 teaspoon baking soda
• 1/2 tsp coarse salt
• 1 liter of fresh blueberries, stemmed

Preparation:

1. Preheat oven to 180C. Line a muffin tin with 16 paper cups.
2. In the bowl of an electric mixer using the shortcrust pastry attachment, beat the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs one at a time, then the vanilla extract, sour cream, and milk. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. At the same speed, add the flour mixture to the batter and beat until combined. Using a spatula, fold in the blueberries to ensure the batter is smooth.
3. Spoon the batter into the prepared muffin tins, filling them just short of the brim, and bake the blueberry muffins for 25-30 minutes until light brown and a toothpick inserted into the center comes out clean.