Step 1

Preheat oven to 375 degrees. Prep a 12-cup muffin tin with liners.

Step 2

In a medium sized mixing bowl, combine the wet ingredients. Mix the eggs, sour cream, half and half, honey, and vanilla. Add melted butter when nearly cooled.

Step 3

In a large mixing bowl, mix together the dry ingredients - flour, sugars, cinnamon, baking soda, baking powder, and salt.

Step 4

Gently add dry ingredients to wet ingredients, stirring until just mixed. Fold blueberries into batter, by gently stirring, careful to avoid bursting the berries.

Step 5

Fill the muffin liners with batter.

Step 6

Bake at 375 degrees for 5 minutes, and then turn the heat down to 350 degrees and bake for an additional 17 or so minutes. Check for doneness with a toothpick. Remove muffins from pans to cool on baking racks.

Step 7

Mix together the glaze ingredients - blueberry yogurt, softened butter, and powdered sugar.  Drizzle glaze on cooled muffins.

Step 8

These muffins stay fresh on counter (in airtight container) for up to three to four days. Can also refrigerate or freeze them.