How to Make Blueberry Muffins

• Preheat the oven to 400°F (205°C).
• Line a muffin/cupcake tin with cupcake liners. Or you can use the Silpat Classic Muffin Tray. 
• In a medium bowl, mix flour, baking soda, baking powder, and salt. Sift and set aside. 
• In the bowl of a stand mixer, beat together eggs and granulated sugar on high speed for 5 minutes. It should be thick and light in color.
• Add sour cream, vanilla extract, and melted butter, and mix on low speed just until combined. 
• Using a hand spatula, add flour mixture into the batter 1/3 at a time, leave about 2 tbsp of flour mixture in the mixing bowl, and toss fresh blueberries. Fold flour-covered blueberries into the batter. Do not overmix, or muffins can become dense. 
• Using an ice cream scoop, evenly distribute the batter equally among the cups (I use a kitchen scale for that).
• Bake at 400°F (205°C) for 20-25 minutes or until golden brown. 
• Remove muffins from the tin and cool on a wire rack until room temperature, and enjoy!