1pintfresh blueberriesabout 2 cups, rinsed and dried.
Instructions
Preheat the oven to 400 ℉. Use convection oven option if available. Line 18 muffin cups with paper liners or set out silicon muffin cups on a sheet pan.
Combine the cake flour, baking soda, cream of tarter and salt in a medium bowl.
In a separate bowl, stir together the butter and sugar until well combined. Add the egg and yolk and beat until the mixture is fluffy. Add the sour cream and vanilla and stir until well combine.
Stir half the dry ingredients and half the milk into the wet ingredients until just mixed. Repeat process with the remaining dry ingredients and milk.
Sprinkle the blueberries over the mixture and mix until just barely incorporated. Stir gently to avoid breaking up the blueberries.
Fill each muffin cup until nearly full and bake for about 20 minutes, or until the tops are golden and spring back when lightly pressed. Allow to cool for 10-15 minutes and enjoy!
Notes
If you don't have cake flour try this easy substitute. Measure one cup of all purpose flour, then remove two tablespoons. Add back two tablespoons of cornstarch to the remaining flour. Thoroughly combine the all-purpose flour and cornstarch mixture to create cake flour.For this recipe you would measure out two cups of all-purpose flour, and remove four tablespoons. Then add four tablespoons of cornstarch to your flour.