Blueberry Muffins- Boardwalk Bakery

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2 each Sticks butter
1 cup Granulated sugar
2 each Whole eggs
2 ½ cups All-purpose flour
1 tsp Baking powder
1 tsp Baking soda
1 tsp Salt
2 ¼ cups Sour cream
½ tsp Vanilla
1 pint Fresh blueberries (or frozen can be used)

Cream together butter and sugar until light and fluffy.
Add eggs and incorporate
Sift together dry ingredients
Add dry ingredients, vanilla, and sour cream to butter mixture and mix
until incorporated
Fold in blueberries, do not over mix
Scoop into muffins liners
Bake at 350*F for approx. 18 to 20 minutes
Yield: 6 to 8 muffins


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