Mix the flour, baking powder, and baking soda in a bowl. Set aside. Mix together the eggs, sugar, butter, vanilla, and sour cream. Fold in blueberries. Add the wet ingredients to the dry ingredients. Spoon into muffin tins lined with muffin liners. Bake at 400 degrees for 20 minutes.
This pumpkin pie recipe is pure perfection with Shamrock Farms Heavy Cream both mixed in and whipped for the topping. Thanks to Allison Waken for this recipe.