These super soft and moist blueberry muffins are bursting with juicy sweet blueberry flavor! Because the tall and airy tops are sprinkled with sugar, it makes for a perfect balance of crunchy sweet texture against your teeth as they sink into the buttery crumb. You'll love these easy-to-make muffins with a cold glass of milk or a cup of tea. It's a perfect on the go breakfast treat with your morning coffee. Or slowly savored as an afternoon snack with a pat of butter smothered all over it... I dream about this muffin. \ud83d\ude0a The Secret to Perfect Muffins Here's four reasons why these are the best muffins you will ever sink your teeth into, and it's not complicated! Sour cream is mixed into the batter, producing a moist yet light texture. There are mashed blueberries mixed in addition to the whole blueberries. Did I mention there are 2 and a half cups of blueberries in this recipe? Never too much!The whole blueberries are dusted with flour to keep them suspended and avoid sinking to the bottom. Lastly, they are baked at a higher temperature, which allows the tall tops to form before they finish cooking on the inside. This ensures the insides won't dry out, giving you that amazingly fall-apart-soft and buttery texture! Go make these gorgeous blueberry muffins today! \tJuiciest Blueberry Muffins Ever \t\t \t\t\t \t \t\t1 cup sugar1\/4 cup brown sugar1\/2 cup softened unsalted butter2 large eggs2 tbsp sour cream1 tsp lemon zest1 1\/2 tsp vanilla extract1 tsp cinnamon (optional)2 cups flour1\/2 tsp salt2 tsp baking powder1\/2 cup milk1\/2 cup mashed blueberries, crushed with a fork2 cups blueberries, washed, patted dry, and dusted with flour2 tbsp coarse or raw sugar for the muffin tops\t \t \t\tPreheat your oven to 375 F and line a muffin\/cupcake pan with cut out parchment paper squares or cupcake liners. If preferred, you can omit the liners and grease the pan with butter or non stick spray. Cream the soften butter, sugar, and brown sugar with your mixer until light.Add the eggs, one at a time, and mix until incorporated. Add sour cream and vanilla extract. Mix on low speed for 20 seconds. In a separate bowl, sift together the flour, lemon zest, salt, cinnamon, and baking powder. Add dry ingredients to the wet mixture alternating with the milk, mixing gently until just incorporated. Do not over-mix.Mix the crushed blueberries into the batter and then fold in the 2 cups whole blueberries with a spatula.Fill with the batter and sprinkle the sugar on top. Bake your muffins at 375 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for a few minutes in the muffin pan and then transfer to a wire rack to cool for an additional 10 minutes. Enjoy!