Blueberry Coffee Cake Muffins

Total Time: 37 mins Preparation Time: 12 mins Cook Time: 25 mins

Ingredients

• 12 tablespoons unsalted butter, at room temperature
• 1 1/2 cups sugar
• 3 extra large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 8 ounces about 1 cup sour cream
• 1/4 cup milk
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 cups fresh blueberries, picked over for stems

Recipe

• 1 preheat the oven to 350 degrees.
• 2 place 16 paper liners in muffin pans.
• 3 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 eggs 1 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.
• 4 with the mixer on low speed add the flour mixture to the batter and beat until just mixed.
• 5 fold in the bluebeerries with a spatula and be sure the batter is completely mixed.
• 6 scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25-30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.