Step 1: Preheat Oven and Prepare Muffin Tin

Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking. Having your oven ready and muffin tin prepared before you start mixing ensures smooth workflow and prevents your batter from sitting too long.

Step 2: Cream Butter and Sugar

In a large mixing bowl, add the softened butter and sugar. Using a spatula initially, start to mix them together, then switch to a whisk or an electric mixer if you prefer. Cream the butter and sugar until the mixture becomes light and fluffy. This process incorporates air, which helps give your muffins a soft and tender crumb.

Step 3: Incorporate Eggs

Add the two eggs one at a time to the creamed butter and sugar mixture. Beat well after each addition until fully combined. The eggs provide structure to the muffins and also add moisture. By adding the eggs gradually, you maintain a smooth, even batter.

Step 4: Add Flavorings – Vanilla and Orange Zest

Stir in the vanilla extract and fresh grated orange zest. The orange zest should be freshly grated to release fragrant essential oils, which give a subtle citrusy brightness that enhances the sweetness of the blueberries and vanilla. Be careful not to use too much zest to avoid overpowering the delicate balance.

Step 5: Mix in Sour Cream

Add the sour cream to the mixture and stir until fully blended. Sour cream is a fantastic ingredient for muffins as it adds moisture and richness to the batter without making it heavy. It also helps create a tender crumb. If you don’t have sour cream, you could use whole milk, heavy cream, or half-and-half, but this may slightly alter the moistness and texture.

Step 6: Prepare Blueberries

Before adding the blueberries to the batter, toss them lightly with a tablespoon or two of the self-rising flour. This simple trick prevents the blueberries from sinking to the bottom of the muffins during baking. It also helps distribute them evenly throughout the batter for balanced blueberry flavor in every bite.

Step 7: Add Self-Rising Flour

Add the self-rising flour to the wet ingredients. Self-rising flour contains baking powder and salt already, so it simplifies the process. Stir gently with a spatula or spoon just until the flour is incorporated. It is very important not to overmix at this stage because overmixing develops gluten, resulting in tougher muffins with a dense texture. Aim for a smooth batter with just a few streaks of flour remaining.

Step 8: Fold in Blueberries

Gently fold the floured blueberries into the batter using a spatula. Be careful and slow while incorporating them to avoid bursting the berries, which would bleed color into your batter and make it less appealing. Folding ensures the blueberries are evenly distributed without damaging their shape.

Step 9: Scoop Batter into Muffin Tin

Use a large ice cream scoop or a spoon to evenly portion the batter into the prepared muffin tin liners. Filling each cup about two-thirds full allows enough room for the muffins to rise without overflowing.

Step 10: Bake the Muffins

Place the muffin tin in the preheated oven and bake for 20 to 22 minutes. Check for doneness by inserting a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, the muffins are done. Avoid overbaking as that can dry them out and make them tough. If not done at 20 minutes, continue checking every couple of minutes.

Step 11: Cool and Enjoy

Once baked, take the muffins out of the oven and let them cool in the tin for about 5 minutes before transferring to a wire rack to cool completely. This brief cooling helps set the structure while making them easier to handle without breaking apart. Enjoy them warm or at room temperature.