Sour Cream Blueberry Cupcakes

Step 1

Line a cupcake or muffin pan with 12 paper liners (see note 4)

Step 2

Preheat the oven to 356° F / 180° C (160° C fan)

Step 3

In a large bowl, beat together eggs, and sugar with an electric mixer on high speed for 4-5 minutes. Beat until the mixture is pale in color.

Step 4

Add sour cream, vegetable oil and vanilla extract. Beat on low speed until just combined, about 30 seconds.

Step 5

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

Step 6

Add the flour mixture to the egg mixture, one-third at a time. Beat on low speed with each addition, ensuring not to overmix, just until combined to form a smooth batter.

Step 7

In a small bowl, gently toss the blueberries with flour until they are coated.

Step 8

Add the flour coated blueberries to batter. Use a spatula to gently mix in blueberries, just until combined.

Step 9

Evenly divide the batter among the cupcake liners, filling each only about three-quarters full. Avoid overfilling, as the cupcakes will rise and then collapse to the sides while baking, leading to a flat top.

Step 10

Bake for 20-25 minutes, or until the tops are golden and a skewer inserted into the center comes out clean.

Step 11

At room temperature: Two days in an airtight container.

Step 12

In the refrigerator: for about a week in an airtight container

Step 13

In the freezer: Keep the cupcakes in the freezer for up to 3 months. Prevent freezer burn by wrapping each cupcake in several layers of parchment paper before placing them in an airtight container or freezer-friendly zipper plastic bags.