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

Cream butter and sugar. Add eggs and beat until smooth. Mix in sour cream and vanilla. Combine dry ingredients and stir into creamed mixture. Fold in berries. Spoon into muffin tins that have been lined with crinkle cups, filling 1/2 full. Bake 25 to 30 minutes at 375 degrees. When cooled, dust with powdered sugar. Makes 2 dozen.