World's Best Blueberry Muffins

These are the best blueberry muffins I've ever made! Thanks to Clemence Gossett of The Gourmandise School of Sweets and Savories for this recipe.

3 1/2 c. all purpose flour                                                 1 1/4 c. sugar
2 T baking powder                                                         1 c. milk
1/2 tsp baking soda                                                        1 c. plain yogurt or sour cream
1/8 tsp. salt                                                                    5 oz butter, cut into pieces
3 c. fresh blueberries

Preheat oven to 375 degrees. Line a 24 cup muffin tin with paper liners.
Whisk together the flour, baking powder, baking soda, and salt in a large bowl; set aside.
In a glass or ceramic microwave safe bowl, put the sugar, milk, yogurt/sour cream, and butter. Microwave bowl one minute on high, or until butter is starting to melt and the bowl is warm. Whisk the mixture until you see little bits of butter floating in the mixture.
Add the blueberries to the flour mixture, and toss to coat. Pour over the milk mixture and slowly, carefully, fold together with a large spoon or spatula. Do not overmix or the muffins will be tough. Streaks of flour are perfectly okay.
Divide the batter among the muffin tins and sprinkle with sugar. Bake 30 minutes or until toothpick comes out with just crumbs clinging to it and the tops are starting to turn golden brown. Cool 5 minutes in the pan, then remove the muffins to a rack to cool completely.