These muffins are best served just a few hours old, split in half, toasted, and drizzled with honey.
Paperline the muffin pans or butter them.
In a large bowl, combine the dry ingredients and set aside.
Whisk together the milk, eggs, melted butter, and sour cream in a separate bowl. Stir the egg-milk mixture into the dry ingredients. When the two mixtures are almost completely combined, add the blueberries. Do not overmix the batter or the muffins will be tough.
Put the batter into the prepared muffin tins.
© 1993 Emily Luchetti. All rights reserved.