Cindy'S Sour Cream Blueberry Muffins - cooking recipe

Ingredients

1/2 cup butter, softened (can substitute margarine)
1 cup sugar
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 cup sour cream
1 3/4 cups blueberries (dusted in flour)

Preparation

Preheat oven to 350 degrees. Grease and flour muffin tins. Cream butter and sugar. Beat in eggs until creamy. Sift dry ingredients in a small bowl. Add flour mixture to alternately with sour cream into butter mixture. Stir in vanilla extract and fold in blueberries. Bake for 25-30 minutes.
Makes 18 muffins.