Epi Classic Blueberry Muffins
['2 1/2 cups all-purpose flour', '1 1/4 cups granulated sugar', '2 teaspoons baking powder', '1/2 teaspoon kosher salt', '2 large eggs', '1 cup sour cream', '1/2 cup whole milk', '1 teaspoon vanilla extract', '3/4 cup (1 1/2 sticks) unsalted butter, melted', '1 1/2 cups blueberries (about 8 ounces)', '3 tablespoons coarse sugar', 'A standard 12-cup muffin pan']
Preheat oven to 375°F. Line muffin pan with liners. Whisk flour, granulated sugar, baking powder, and salt in a large bowl.
Whisk eggs, sour cream, milk, and vanilla in a medium bowl.
Mix egg mixture into dry ingredients, then stir in butter. Fold in blueberries.
Divide batter among muffin cups, filling to the brim (about 1/2 cup batter per muffin). Sprinkle with coarse sugar.
Bake muffins, rotating pan halfway through, until golden brown and a tester inserted into the center comes out clean, 28–33 minutes.
Let cool in pan 5 minutes, then transfer muffins to a wire rack and let cool completely.
Muffins can be made 3 days ahead. Transfer to an airtight container and store at room temperature, or freeze up to 2 months.
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