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1
Preheat oven to 350 degrees, grease the top of the pan so the muffins don't stick, and place paper liners in your muffin pan.
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2
In a bowl separate from what you intend to use for the wet ingredients sift together the flour, baking powder, baking soda and the salt then set aside. ** I lay a handheld strainer in a large bowl, measure my dry ingredients into it and tap it with the back of a heavy knife until it's empty. You don't really need anything fancy for this.
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3
Using whatever equipment you have at home, be it a whisk and bowl, hand-held mixer, stand mixer, etc--Cream butter and sugar until light and fluffy, making sure to scrape the sides down. This takes 3-5 minutes unless you're whipping by hand--in which case it may take closer to 10. Sorry!
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4
Add the eggs one at a time mixing thoroughly and on low before adding the next.
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5
Add vanilla, sour cream and heavy cream. Mix on low to combine.
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6
Add the dry ingredients from step 2 to the wet ingredients. I recommend mixing them in with a wooden spoon or spatula because you only want to mix to incorporate.
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7
Gently stir in the blueberries.
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8
Using an ice-cream scoop, drop the batter into the muffin pans--the batter should be almost level with the top of the paper liners. Sprinkle the tops with the turbinado sugar and bake until the tops are golden and a toothpick comes out clean--about 25 minutes.
