Preheat oven to 180 degrees C. Line two 12 cup muffin trays with paper patty cups.
Wash blueberries and leave to dry on paper towels.
Place butter, eggs, sugar, vanilla essence and sour cream in a bowl; stir to combine. Sift the flour and baking powder in another bowl. Add butter mixture; stir until just combined. Gently fold blueberries into the batter.
Fill the patty cups two-thirds full with batter. Bake for about 20 minutes. Place trayts on a wire rack and leave muffins to cool. Dust with icing sugar just before serving.
made these yesterday after getting recipe from this site. commonsense should have taken over and not added the 1tablespoon of baking powder. these were dry and tasted like baking powder everyone in house said they were awful. will stick to my usual recipe.It was a shame as i waste alot of ingredients 3eggs blueberrys etc. Dont make these unless you drymuffins. - 05 Aug 2009
I used 1 cup plain flour, 1 cup coconut flour and 3/4 cup gluten free plain flour. Recipe was a bit dry so I added about 3/4 cup milk. I also added 1 cup slivered almonds. Great recipe base, thanks - 01 May 2016