I prefer a muffin to be rich and fluffy, moist and full of flavor. To me it was easy to decide what ingredients I wanted in them, and that was butter for the richness, sour cream for moistness, and vanilla for flavor. I am not a fan of cinnamon sugar on my blueberry muffins, but I did want a sweetness on top with some added blueberries so I went with just a sprinkle of sugar on the top of the added blueberries.
Very Blueberry Muffins
1 1/2 sticks unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla
8 ounces (about 1 cup) sour cream
1/4 cup milk
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh blueberries, reserve
1/2 cup blueberries
1/2 cup sugar
Preheat the oven to 350 degrees F. Place 16-24 paper liners in muffin pans (depending on how big you like your muffins).
With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed.
Fold in 1 1/2 cup blueberries with a spatula and be sure the batter is completely mixed not breaking up the blueberries.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and lightly press in batter a few blueberries and sprinkle 1 teaspoon sugar over the top.
Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.