1/2 c. butter
2 eggs
2 c. flour
1 1/4 c. sugar
1 c. sour cream
1 tsp. baking powder
1 tsp. vanilla
1 c. blueberries, drained
1/2 tsp. baking soda
1/4 tsp. salt

Cream butter, sugar. Add eggs, beat until smooth and fluffy. Stir in sour cream and vanilla. Stir in dry ingredients. Fold in blueberries. Spoon into greased muffin tins, about 1/2 to 3/4 full. Bake at 400 degrees for 20 to 30 minutes. Makes 12 to 18 large, 24 small muffins.