YUM {blueberry sour cream muffins}

Is it really Fall already? Down here in San Diego, we're in the middle of a crazy heat wave. Brace yourselves, SoCal people- fire season is officially in full effect, {scary!}

In celebration of the end of a great summer, and since I'm figuring some of you can still get your hands on fresh blueberries, I thought I'd share this yummy muffin recipe from Salt and Chocolate {one of my favorite cooking blogs.} Enjoy!

{via salt and chocolate}

Blueberry Sour Cream Muffins

2 cups of flour

2/3 cup of sugar + sugar for sprinkling

1 teaspoon of baking powder

1 teaspoon of baking soda

1/2 teaspoon of salt

1 cup sour cream

1 large egg, lightly beaten

2 teaspoons of vanilla

2 cups blueberries

1/4 cup butter, melted and cooled

Preheat oven to 400. Line a regular muffin pan with paper liners. In a large bowl, stir together flour, sugar, baking powder, baking soda and salt. In another bowl, stir together butter, sour cream, egg and vanilla until blended. Make a well in the center of the dry ingredients and pour in the wet. Stir until just mixed (batter will be thick) then fold in blueberries. Spoon batter into tins and sprinkle with remaining sugar. Bake 15-20 minutes or until toothpick comes out clean. Remove to rack and let cool at least 2 minutes before serving.