Step 1

Preheat the oven to 375F degrees. Line a muffin pan with muffin papers.

Step 2

Whisk together the 2 1/4 cups flour, baking powder, baking soda & salt in a medium bowl.

Step 3

In a large bowl beat the butter and sugar until fluffy (about 2 minutes).

Step 4

Add in the vanilla extract, then beat in the eggs 1 at a time.

Step 5

Using a large rubber spatula, stir in the sour cream followed by about 1/2 of the flour mixture.

Step 6

Then stir in the milk, followed by the rest of the flour mixture. The batter should be thick. If there are a few lumps, that's ok.

Step 7

If using frozen berries, toss the berries in the 2 teaspoons of flour. Carefully fold in the blueberries.

Step 8

Spoon the batter into the prepared muffin pan, filling each muffin cavity to the top (about 1/4 - 1/3 cup batter).

Step 9

Bake in the preheated oven for 16-20 minutes or until the tops are golden and an inserted toothpick comes out clean (except for blueberry juice).