Ingredients
Method
- Prep: Preheat oven to 375°F. Grease or line one 12-muffin tin or two 6-muffin tins. Wash the blueberries if using fresh berries.
- Mix the dry ingredients: Place the flour, baking powder and salt in a medium mixing bowl and use a whisk to incorporate.
- Mix the wet ingredients: In a larger bowl, use the whisk to beat the eggs a little, then add the sugar, sour cream, butter and vanilla and whisk again.
- Make the batter: Using a silicone spatula, fold the dry ingredients into the wet until just incorporated (don't over mix.) Fold the blueberries into the batter and then divide it evenly into the muffin cups.
- Bake: Bake muffins for 22-24 minutes, or until a toothpick comes out clean. Let muffins cool in the tins for 5 minutes, and then remove onto a wire rack to finish cooling.
- Enjoy: Serve immediately, or save covered for up to 4 days in the fridge or up to 2 months in the freezer.
Nutrition
Notes
To melt the butter or coconut oil: Place it in a glass measuring cup or bowl and microwave at 50% power for 30 seconds, watching closely and removing when it just melts. Add a little extra time if needed.
