While these muffins are delicious on the same day they are baked, they seem to taste even better a day or two later.
2 cups all-purpose flour
¾ cup plus 1 tbsp granulated sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup sour cream, at room temperature
¼ cup (½ stick) butter, melted and cooled
1 large egg, at room temperature, lightly beaten
1½ tsp vanilla extract
1 cup blueberries
Preheat oven to 400 degrees. Butter 12 3x 1¼ -inch muffins cups.
Ina large bowl, stir together flour, ¾ cup sugar, baking powder, baking soda, and salt. In another bowl, stir together sour cream, butter, egg, and vanilla until blended. Make a well in center of dry ingredients; add sour cream mixture and stir just to combine. Stir in blueberries.
Spoon batter into prepared muffin cups and sprinkle tops with remaining 1 tbsp sugar. Bake for 15 to 20 minutes, on until a toothpick inserted in center of one muffin comes out clean.
Remove muffin pan to wire rack. Cool for 5 minutes before carefully removing muffins from cups; finish cooling on rack.
