SRC: Blueberry-Sour Cream Muffins

My partner for this month's Secret Recipe Club was Nicole of Daily Dish Recipes.  We recently went blueberry picking with friends, and so I knew I wanted to make blueberry muffins.  Nicole's sour cream muffin recipe is the perfect way to feature big, juicy berries.  Sour cream makes the muffins tender and moist, and I added a little coconut oil for a subtle coconut flavor (you can also use all butter if you prefer).  These muffins made for an awesome breakfast with eggs and hash browns.  And, the leftovers kept nicely so I got breakfast later in the week, too!  Thanks for helping me make blueberries the star of the plate, Nicole!

Blueberry-Sour Cream Muffins (adapted from Daily Dish Recipes, original recipe here)
Makes 9 muffins

2 T butter, softened
2 T coconut oil

3/4 cup sugar

2 eggs

1/2 tsp baking soda

1/2 tsp vanilla

1/4 tsp salt

1/4 cup + 2 T sour cream

1-1/4 cup + 2 T flour

3/4 cup blueberries

1. Preheat the oven to 400 degrees.  Line a muffin tin with papers, and spray with oil.

2. Beat together the butter, coconut oil, and sugar.  Beat in the  eggs, baking soda, vanilla, and salt.
3. Fold in the sour cream, and then fold in the flour.  Very gently fold in the berries.

4. Scoop into prepared muffin cups and bake 15-20 minutes, or until a tester comes out clean.

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