Design Eat Repeat

0 Preheat oven to 350℉.
1 In a large mixing bowl, use an electric mixer to cream unsalted butter [adjustable](½ cup, i.e. 1 stick) and granulated sugar (1 cup)[/adjustable] for 2 minutes until light and fluffy.
2 Add sour cream [adjustable](½ cup), eggs (2 large), vanilla extract (2 teaspoons), and almond extract (/¼ teaspoon)[adjustable] and mix until just combined.
3 Add baking powder [adjustable](1 ½ teaspoons), baking soda (¼ teaspoon), and salt (½ teaspoon)[/adjustable] and mix until combined.
4 Slowly add all-purpose flour [adjustable](1 ¾ cups)[/adjustable] and mix until just combined. The mixture will be thick.
5 Gently fold in frozen wild blueberries [adjustable](1 cup)[/adjustable]with a spatula, being careful not to overmix and turn the batter completely blue.
6 Line a mini muffin tin with mini paper cupcake liners.
7 Use a 1-tablespoon cookie scoop to scoop batter into each one. Even though the dough is thick and will stay in “mounds” when scooped, you do not need to spread it to be flat as it will melt down in the oven.
12 Press extra blueberries on the top of each muffin, if desired.
9 Bake at 350ºF for 14-16 minutes, or until centers are domed and no longer look wet in the center. Place on a wire rack to cool.
10 Allow to cool before removing from the wrapper (if you try to unwrap them while they’re hot, they will likely stick).
11 Store in an airtight container for 3-4 days or freeze up to 1-2 months.