1 1/2 cups sugar, extra for sugar for topping
3 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 1/2 cups fresh blueberries, all stems removed


Directions:

Preheat the oven to 350 degrees F.  Place 18 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.

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 the blueberries with a spatula and be sure the batter is completely mixed

Scoop the batter into the prepared muffin pans, filling each cup about 3/4 full.  Sprinkle about 1/4 to 1/2 teaspoon sugar over the top of each muffin.

Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Makes about 18 muffins, enjoy! 

Source: Recipe is based of this Ina Garten recipe with some tweaks.