Preheat oven to 375. Prep your muffin tin with paper cups of your choice and set aside.
Combine ½ cup of sugar and butter in a large mixing bowl, and beat - hopefully with a standing mixer, on medium speed. If not, use your elbow grease…
Continue to beat mixture until it becomes creamy, and then add sour cream and egg, and keep up the beating until everything is well mixed. Remember to scrap the sides of the bowl often.
Add flour and baking soda into mixture and beat just until it becomes moistened, and then gently stir in blueberries.
Scoop or spoon muffin mixture into prepared muffin cups. Bake for 20-25 minutes or until slightly browned and a toothpick inserted into the middle of the muffins comes out clean. Allow muffins to cool for 5 minutes and then remove from pan.
Next make the incredible complicated icing - by simply mixing all the ingredients together in a medium-sized bowl until you have a creamy consistency that drizzles easily. Drizzle icing over cooled muffins, and enjoy!