• Preheat the oven to 425° F.
• Grease the muffin pan with non-stick oil spray or line with paper liners, set aside. If using paper liners, lightly grease them as well.
• Take the flour, baking powder, baking soda, and salt in a large bowl. Mix well to combine. Add blueberries and gently mix into the flour mixture.
• Take melted butter, sour cream, sugar, milk, and vanilla in a medium bowl. Whisk well until everything is well combined.
• Pour wet ingredients into dry and mix until just combined. The batter will be thick.
• Divide the batter evenly between the muffin tins. Fill each muffin tin all the way up to the top. I recommend using an ice cream scoop for easy and even distribution of the batter.
• Sprinkle the granulated sugar over the top if you like.
• Bake the muffins for 5 minutes at 425°F (218°C), and then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C).
• Continue baking for 18-22 minutes or until the cake tester inserted in the center comes out clean. However, every oven is different, so once you reduce the temperature, keep an eye on the oven after 12 minutes of baking time.
• Remove the muffins from the oven and let them cool in the pan for 5-6 minutes. Then transfer onto a cooling rack and let them cool completely before serving.

Serving and Storing Suggestions

• Blueberry muffins are perfect to have in breakfast. It tastes delicious with some butter spread on it.
• We can also have it as a snack or a dessert post-dinner.
• These muffins stay at room temperature for up to 2 days. If you have leftovers, cover them tightly and place them in the fridge for up to 4-5 days.