Electric mixer with the paddle attachment (optional, read tips below)
1 ½cupblueberriesfresh or frozen
Preheat convection oven to 375 degrees F.
Line muffin tray with 12 muffin liner cups.
Wash blueberries, pat dry, and then set aside.
Cream butter and sugar until smooth. Add the sour cream, egg, and vanilla until well blended.
In a separate bowl, combine the flour, baking powder, and salt. Add this mixture to the liquid ingredients.
Using a spatula, fold in the blueberries and be very careful not to mash the blueberries.
Spoon the batter into the 12 prepared muffin cups.
Bake at 375 degrees F for 20-25 minutes or until the inserted tester comes out clean.
Let it cool for 10 minutes before serving.
It is easier to make the dough using the electric mixer with a paddle attachment following the same instructions. Once the dough is ready, I fold in the blueberries using a spatula. It is sometimes unavoidable keeping the blueberries from getting mashed, so I suggest to be very careful when folding the blueberries with the dough.
Cooking times may vary depending on the oven you are using, so it is best to test the muffins before taking it out of the oven.
The muffins can be kept in the freezer for up to 3 months. Let it cool completely and then place in a freezer-friendly container.