-
Preheat oven to 350F and line two muffin pans with paper liners.
-
In a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 4 minutes. Lower speed and add eggs, vanilla, sour cream, and milk, a little at a time. Scrape down sides of the bowl as needed. Sift baking powder, baking soda, salt, and flour into the wet mixture. Mix on low.
-
When just barely mixed in, turn off stand mixture. Scrape down sides of the bowl and fold in blueberries. Use an ice cream scoop to portion into prepared muffin tins, filling each almost to the top.
-
Bake 25-30 minutes, until a toothpick inserted into the center comes out clean. Allow to cool in pan for 5 minutes before moving to a wire rack to cool completely.
-
Store, covered, at room temperature.