Blueberry Muffins

Arrange a rack in center of oven; preheat to 425°. Grease a standard 12-cup muffin pan with cooking spray. In a medium bowl, whisk flour, baking powder, baking soda, and salt.

In a large bowl, using a handheld mixer on medium-high speed, cream butter, granulated sugar, and brown sugar until light and fluffy. Add eggs, one at a time, beating to blend after each addition. Add sour cream, milk, and vanilla and beat until smooth.

Fold in dry ingredients until only a few streaks of flour remain, then fold in 1 3/4 cups blueberries.

Divide batter among prepared cups. Press remaining 1/2 cup blueberries into top of batter and sprinkle each with 1 tsp. sparkling sugar.

Bake muffins 8 minutes, then reduce oven temperature to 350°. Continue to bake until risen and golden brown and a tester inserted into the center comes out clean, 15 to 20 minutes more.

Let cool in muffin tin 2 minutes. Using a butter knife, carefully lift muffins from tin and transfer to a wire rack. Let cool completely.