1 stick butter, softened
3/4 c. sugar plus additional for sprinkling the muffins
2 lg. eggs
1 1/2 tsp. vanilla
3/4 c. sour cream
2 c. all-purpose flour
1/4 tsp. baking soda
1/2 tsp. salt
2 c. fresh blueberries

In a bowl cream together the butter and 3/4 cup of the sugar, beat in the eggs, one at a time, and beat in the vanilla and the sour cream. Into another bowl sift together the flour, baking soda and the salt, stir the mixture into the butter mixture until combined well and fold in blueberries.

Spoon the batter into 12 buttered 1/2 cup muffin tins and sprinkle tops with additional sugar. Bake at 375 degrees for 25-30 minutes or until just golden and a tester comes out clean.