1 ½cupsall-purpose flouror gluten-free flour; I like Cup4Cup Gluten Free Flour
2teaspoonsbaking powder
½teaspoonsea salt
2largeeggsat room temperature
½cupwhite sugar
½cupsour creamor plain Greek yogurt
¼cupunsalted butteror coconut oil, melted, plus extra for greasing (see notes)
1teaspoonvanilla extract
1cupblueberriesfresh or frozen
Instructions
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.
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.