Ingredients: for 16 muffins
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints (2 cups) fresh blueberries, picked through for stems
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12個瑪芬的材料：
1 stick unsalted butter, at room temperature
1/2 cup sugar
2 extra-large eggs, at room temperature
1/2 tsp vanilla extract
6 ounces( about 2/3 cup) Greek yogurt ( if use sour cream, might need add more sugar)
1/6 cup milk
1 2/3 cups all-purpose flour/cake flour
1 1/3 tsp baking powder
1/3 tsp baking soda
pinch of kosher salt
1 1/3 cup fresh blueberries
可加一些檸檬皮和檸檬汁，多少要看用的是Greek yogurt還是sour cream 。
可用覆盆子代替藍莓。
bake at 350 degrees for 25 to 30 minutes
用mini muffin pan大概要烤18分鍾;
烤成一個大蛋糕(9寸盤), 大概要375度，40分鍾。
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Directions
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
