Blueberry Coffee Cake Muffins

Taken from Barefoot Contessa Family Style by Ina Garten

¾ cup unsalted butter at room temperature
1 ½ cups sugar
3 extra-large eggs, at room temperature
1 ½ tsp pure vanilla extract
1 cup sour cream
¼ cup milk
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 cups fresh blueberries, picked through for stems

Preheat oven to 350 degrees. Place 16 paper liners in muffin pans.

In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the egg one at a time, then add the vanilla, sour cream and milk. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

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 the and a cake tester comes out clean.
Yield: 16 muffins