I adapted this recipe from the Poppy Seed Muffin recipe. I like to double the recipe and if the kids don’t eat them all straight out of the oven, I put some in the freezer. They can be heated in the microwave for 15-20 seconds, one at a time and make a good snack.
Here’s what you’ll need, minus the eggs which didn’t make it into the picture.
2 cups flour
1/2 tsp. salt
1/4 tsp. baking soda
1 stick butter, softened
3/4 cup sugar
3/4 cups sour cream or plain yogurt
1 tsp. vanilla
1 cup frozen or fresh blueberries
Heat the oven to 400 degrees. Grease 12 muffin cups. In a mixer bowl, cream the butter and sugar together. Add in the eggs, one at a time. Mix in the sour cream or yogurt and the vanilla.
In a separate bowl, stir together the flour, baking soda and salt. Stir the wet ingredients into the dry, just until moistened. Stir in the blueberries and divide the batter between the muffin cups. Bake for 15-20 minutes.