Blueberry muffins from heaven

I adapted (okay, copied) a recipe from Ina Garten and added a topping from "the cookbook" and out popped the yummiest blueberry muffins! They remind me of my mom's recipe, only the topping is lemony and sugary...mmmmm.

Blueberry Muffins From Heaven

12 Tbsp (1 1/2 sticks) butter, at room temp
1 1/2 cup sugar
3 extra-large eggs, at room temp
1 1/2 tsp. vanilla
1 cup sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 half-pints fresh blueberries (or 2 cups frozen if you're in a pinch)

Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed. Batter will be quite thick.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean. Don't over bake.

Topping:
1/4 cup melted butter
2 Tbsp lemon juice, freshly squeezed (juice from about half of one large lemon)
1/2 cup sugar
Combine melted butter and lemon juice. Measure sugar into separate bowl. Dunk top of slightly cooled muffins into lemon butter and then into sugar. So yummy!