Preheat the oven to 350° F. Line a muffin pan with 12 muffin liners. Set aside.
In a mixing bowl, sift the flour. Add the baking powder, baking soda, and salt. Set aside.
Using a stand mixer or hand mixer and a separate large mixing bowl, beat the butter and sugar on high speed for 3 minutes. Scrape the bowl. Add sour cream and vanilla. Mix on low until combined.
Add the eggs one at a time. Mix on low until combined. Switch to high speed and beat for 2 minutes.
Add one-third of the dry ingredients and half the buttermilk, and mix on low until starting to combine. Add another third of the dry ingredients and the rest of buttermilk. Then, add the rest of the dry ingredients. Mix until just combined.
Use a 1-ounce cookie scoop to scoop the batter into the muffin pan. Fill each one two-thirds of the way full.
Bake for 16 to 18 minutes. Bake until a toothpick inserted comes out clean.
Let sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool completely.