blueberry sour cream muffins
2 Cup flour
1/2 Teaspoon salt
1/2 Teaspoon baking soda
1/2 Cup butter
3/4 Cup sugar, plus more for muffin tops
2 Large eggs
3/4 Cup sour cream
1 1/2 Teaspoon vanilla extract
1 1/2 Cup blueberries, fresh or thawed
In a small mixing bowl, whisk together the flour, salt and baking soda.
In another bowl, using a wooden spoon or a mixer, beat the butter and sugar until light-colored and fluffy. Beat in the eggs, one at a time. Stir in sour cream and vanilla.
Add the flour mixture gradually and mix just until incorporated. Using a rubber spatula, gently fold in the blueberries.
Line a 12-cup muffin tin with the cupcake liners. Using an ice cream scoop or spoon, fill each muffin cup two-thirds full with the batter. Sprinkle sugar evenly over the top of each muffin.
When ready to cook, set Z Grill temperature to 375°F and preheat, lid closed for 15 minutes.
Bake the muffins 25 to 30 minutes, or until a toothpick inserted comes out clean. Served warm and with butter.