Blueberry Coffee Cake Muffins

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From ina garten (the barefoot contessa family style cookbook).

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Steps

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Preheat the oven to 350f.

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Place 16 paper liners in muffin pans.

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In the bowl of an electric mixer fitted with the paddle attachment , cream the butter and sugar until light and fluffy , about 5 minutes.

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With the mixer on low speed , add the eggs one at a time , then add the vanilla , sour cream , and milk.

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In a separate bowl , sift together the flour , baking powder , baking soda , and salt.

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With the mixer on low speed add the flour mixture to the batter and beat until just mixed.

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Fold in the blueberries with a spatula and be sure the batter is completely mixed.

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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.

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Ingredients

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unsalted butter, sugar, extra large eggs, pure vanilla extract, sour cream, milk, all-purpose flour, baking powder, baking soda, kosher salt, fresh blueberries