1/2 cup (1 cube) butter...room-temp.
1-1/4 cups sugar
2 eggs
1 tsp. vanilla
2 cups flour
1/2 tsp. salt
2 tsp. baking powder
1/2 cup milk
1/4 cup sour cream
1-1/2 cups fresh blueberries
Sanding sugar for tops of muffins (or regular sugar is fine too)
With mixer, combine butter and sugar until light. Add eggs and vanilla and beat well. In separate bowl, whisk together flour, salt, and baking powder. In another bowl, whisk together milk and sour cream. With mixer on low (or even just fold in by hand), alternately add dry ingredients and milk mixture...do not overmix.
With potato masher or back of a spoon, crush 1/2 cup of the fresh berries a bit. Carefully fold crushed and whole berries into muffin mixture. Spray muffin pan(s) and spoon mixture into 12-14 muffin cups. Sprinkle tops with sanding sugar (or regular sugar). Bake at 375 degrees until golden. To store leftovers, don't seal in a container...just cover with a towel so the tops stay crispy.
