Blueberry Muffins

So I found this recipe for blueberry muffins and I have to say that they are the best blueberry muffins I have ever had!! So I thought that I would share it with whoever wanted it. Enjoy!!

1 1/2 cubes butter
1 1/2 cups sugar
3 eggs
1 1/2 tsp. vanilla
3 ounces sour cream (If you're like me, you have a big container of sour cream. I used a big eating spoon and took out 3 big scoops, maybe a little more.)
1/4 cup milk
2 1/2 cups flour
2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
fresh or frozen blueberries

Pre-heat the oven to 350. Mix wet ingredients, then lightly mix in dry ingredients. Fold in the blueberries. Bake until done. (I like to do different sizes of muffins, so the bake time varies by the muffin size.) This dough can sit in the refrigerator overnight, so it makes for a quick fix breakfast in the morning. Also, a good way to judge how much dough to put into the pan is to use an ice cream scooper. For regular sized muffins it is one scoop. I use a cookie scoop to make the tiny muffins. Yeilds 16 regular sized muffins.