Blueberry Muffins with a mug of freshly brewed coffee are my favorite way to start a work day..land these are the best and most moist homemade, bakery style muffins that I have ever tried.

  

Blueberry Muffins

2 cups unbleached all-purpose flour 
1 tablespoon baking powder 
1/2 teaspoon salt 
2 large eggs 
1 cup sugar 
4 tablespoons unsalted butter melted 
1 1/4 cups sour cream (10 ounces)
1 1/2 cups frozen blueberries (wild)
2 cups unbleached all-purpose flour 
1 tablespoon baking powder 
1/2 teaspoon salt 
2 large eggs 
1 cup sugar 
4 tablespoons unsalted butter melted 
1 1/4 cups sour cream (10 ounces)
1 1/2 cups frozen blueberries (wild)

Preheat oven to 350. Grease muffin tin. Whisk together flour, baking powder, salt, and beaten eggs. Add sugar, melted butter, and sour cream. Add frozen berries to dry ingredients. Toss gently just to combine. Add sour cream mixture. Fold with rubber spatula until batter comes together and berries are evenly distributed. Use an ice cream scoop or large spoon to drop batter into greased muffin tin. Bake 25 to 30 minutes.

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