1 1/2 sticks unsalted butter, room temperature

1 1/2 cups sugar

3 extra large eggs, room temperaturee

1 1/2 teaspoons vanilla extract

1 cup sour cream

1/4 cup milk

2 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 half-pints of fresh blueberries

Preheat oven to 350*F. Spray extra large muffin tins. ( one of these will be enough for breakfast!)

Cream the butter and sugar until light and fluffy, about 5 minutes with the mixer on low. Add eggs one at a time and mix well after each one. Add vanilla, sour cream, and milk. Mix well then add all the dry ingredients on low. Make sure to stop mixing as soon as everythings all mixed in! You dont want a tough muffin! Fold in the blueberries by hand, and make sure not to squish the berries. Scoop the batter into tins, almost all the way to the top, leaving about a 1/2 inch from rim. Bake about 25-35 minutes or until you stick a tester in the middle comes out clean. I promise you, these are the best, most delicious, biggest muffins you’ll ever eat!