Sour Cream Blueberry Muffins

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.