Not having a good day...wrote these two out twice now and each time hit the wrong key and deleted them before posting. Will try one more time..

BLUEBERRY MUFFINS

1-3/4 c cake flour (I have used all purpose)
2 tsp baking soda
1 tsp cream of tartar
1 tsp salt
1 pint fresh blueberries
3/4 c milk
1/4 c sour cream
1 stick butter - unsalted and softened
2/3 c sugar
1 large egg - at room temp
1 large egg yolk - at room temp

Put rack in center of oven. Preheat to 400 degrees and butter or spray 18 muffing cups (or use papers)

Sift the flour, baking soda, cream of tartar and salt twice and put on wax paper. Take a tablespoon or two and sprinkle over cleaned and dried blueberries- toss together. In a separate bowl combine milk and sour cream.
IN mixer with paddle attachment (or with hand held mixer) beat butter on med till white and pale (about 3 min) Add sugar and beat till not grainy (about 3 min)
Scrape bowl as needed. Add the egg and egg yolk and beat till mixture is fluffy (about 2 min)
Add 1/2 the dry and 1/2 the liquid ingredients to the butter mixture and fold gently with spatula. Add remaining dry and liquid and stop folding when barely combined. Add blueberries and fold them in on to the just mixed stage.
Spoon batter into cups at least 2/3 full. Bake for 18-20 min. Tops will be flat, golden and will spring back if lightly touched.
The muffins are best served the day made- or can be kept for another day in a plastic bag. If longer storage is needed- wrap airtight and freeze- up to a month. Thaw in wrap at room temp.
Also great the second day split and toasted.
ENJOY!