Pre-heat the oven to 375°.
Prepare your muffin pan by greasing each cup or adding a cupcake liner to each one.
Cream (or mix) together the butter and sugar in a large mixing bowl until the mixture is light and fluffy.
Beat the eggs into the mixture.
Blend in the milk and sour cream.
Stir in the baking powder and salt with the flour, mixing well.
Fold the blueberries into your dough.
Scoop the dough into the muffin cups, filling each cup 3/4 of the way full.
Bake at 375° for 25 to 30 minutes, or until the muffins turn a nice golden hue.
Serve with butter, jam, honey, etc.