Blueberry Coffee Cake Muffins

So there isn't really any coffee in these muffins, but this is what Ina Garten calls this recipe. I like them anyways regardless of the coffee or not. Look at the juicy blueberry dripping down the side. Nice and toasty too. I like to heat them up in the toaster oven before serving.

To start off you need to cream the butter and sugar together till it is light and fluffy. Also, let the butter soften outside, but don't leave it out for too long or else it will get too soft. 

Add the eggs, milk and sour cream. That's right SOUR CREAM. 

 Finally, add the flour, soda, salt, and blueberries.

Lay out your muffin cups.

Fill each almost to the top. Bake in the oven at 350 degrees. 

Ingredients

• 12 tablespoons (1 1/2 sticks) 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 half-pints fresh blueberries, picked through for stems

Directions

Preheat the oven to 350 degrees F. 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 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. 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 top and a cake tester comes out clean.