Step 1

Melt the butter and set aside to cool slightly.

Step 2

Preheat oven to 400°F. Grease a 12-well muffin pan with vegetable cooking spray. Set aside.

Step 3

In a medium mixing bowl whisk together 2 cups of flour, baking powder, baking soda and salt. Set aside.

Step 4

Pour the blueberries into a small bowl and toss with the remaining 2 tablespoons flour. Set aside.

Step 5

In a large mixing bowl vigorously whisk together the eggs and sugar until thick and lightened in color. Add the vanilla and butter and whisk to combine. Next add the sour cream and milk. Whisk again until blended.

Step 6

Using a rubber spatula fold in the flour mixture until lightly blended. The batter will be lumpy but that's okay. Don't over-mix. Gently fold in the blueberries and any remaining flour.

Step 7

Using a large ice cream scoop, portion out heaping mounds of batter equally between the muffin wells. Leave the batter mounded so the baked muffins will have a nice rounded top. Set aside for 10 to 15 minutes before baking.

Step 8

Sprinkle each muffin top generously with one teaspoon of coarse sugar. Bake for 20 to 25 minutes or until light golden brown and a toothpick inserted into the center comes out clean.

Step 9

Cool for 5 minutes then carefully remove the muffins from the pan to a wire rack. Serve warm or at room temperature.

Step 10

Store leftover muffins in a sealed container at room temperature for up to 3 days.The tops may not be as crispy but are still delicious to eat. Refrigerate for longer storage.