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/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.