1/4 cup softened butter 3/2 cup sugar (or vanilla sugar) 2 eggs 3/4 cup sour cream 1 1/4 cups plain flour 1 tspn baking powder 1 tspn vanilla 1 cup blueberries (ok if still frozen)
Preheat oven to 230°C. Grease muffin pan. Mix flour and baking powder.
In large bowl, mix butter and sugar until creamy. Add eggs one at a time until bell blended. Gradually add sour cream and flour and baking powder, alternating wet and dry. When just mixed, add vanilla and blueberries, and stir them in.
Fill muffin cups. Bake for 15-20 minutes until golden on top and they test clean with a cake tester.
Remove and let rest for ten minutes in the tin, then turn the muffins out. Best servered warm.