Barefoot Contessa's Blueberry Coffee Cake Muffins

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 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 sour cream
• 1/4 cup milk
• 1 1/4 cups all-purpose flour
• 1 1/4 whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 pint fresh blueberries, picked through for stems

Recipe

• 1 preheat 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.
• 4 with the mixer on low speed, add the eggs one at a time, then add the vanilla, sour cream, and milk.
• 5 in a separate bowl, sift together the flour, baking powder, baking soda, and salt.
• 6 with the mixer on low speed add the flour mixture to the batter and beat until just mixed.
• 7 fold in the blueberries with a spatula and be sure the batter is completely mixed.
• 8 scoop the batter into the prepared muffin pans, filling each cup just over the top.
• 9 bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
• 10 **barefoot contessa uses an ice-cream scoop to measure the batter so that every muffin comes out the same size.
• 11 ***greasing the tops of the pans makes it easier to take the muffins out after baking.