Preheat the oven to 400 degrees.

Fill muffin tins with wrappers.

Soften the butter in a large bowl.  Add the sugar and use an electric mixer to beat on high until fluffy.

Add the eggs one at a time and thoroughly combine each one with the electric mixer. After the eggs are whipped fluffy, add the sour cream and beat again with the electric mixer.  Add the vanilla and mix it well.  You will have a light, creamy custard.

Grab another big bowl and combine the fresh flour, salt, baking powder, and baking soda.  Stir it all together.  Now, add the dry ingredients to the wet ones.

If you are using freshly milled soft white wheat berries (which is the healthiest option) you will add 3 level cups of flour (do not pack).  If you are using store-bought flour only add 2 1/2 cups.

Turn the mixer on medium to thoroughly combine the dry with the wet.  Stop mixing as soon as all the flour is incorporated.

The batter should be thick.  Almost as thick as cookie dough.

Use a wooden spoon or rubber spatula to fold in the blueberries.

Spoon into muffin tin lined with wrappers.  Be sure to fill them up.  In order to achieve domed muffins, there must be enough batter in the cups to rise well.

Top with a little cane sugar if desired.

Bake 400 degrees 17-19 minutes (until lightly browned and a toothpick comes out clean).

When the muffins come out the oven you can lay them on their sides to encourage those beautiful high domes!