170 grams	unsalted butter, room temperature
312 grams	granulated sugar
151 grams	eggs
6 grams	vanilla extract
227 grams	sour cream
61 grams	whole milk
367 grams	all-purpose flour
8 grams	baking powder
3 grams	baking soda
3 grams	kosher salt
324 grams (1 dry pint)	blueberries

1. Heat oven to 350 degrees. Line muffin tins with paper liners.
2. Cream butter and sugar until fluffy.
3. Add eggs one at a time, beating thorougly after each addition.
4. Add vanilla, then sour cream, then milk, blending thoroughly.
5. Sift flour, baking powder, baking soda, and salt. Add dry ingredients until just mixed.
6. Fold in blueberries.
7. Fill muffin tins. Bake for 25 to 30 minutes.