Blueberry Coffee Cake Muffins

These are fabulous. Moist and delicious. If you want to cut down on the fat, using plain yogurt instead of sour cream works wonderfully.

Blueberry Coffee Cake Muffins
Courtesy of Ina Garten (The Barefoot Contessa)



12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 3/4 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, washed and picked through for stems (I'm sure frozen blueberries would work just as well)

Preheat the oven to 350ºF. Line muffin pan with paper muffin cups.

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 2 1/2 cups 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.

Toss blueberries with a tablespoon or so of flour. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Use an ice cream scoop to fill the prepared muffin pan, filling each cup just over the top, and bake for 25-30 minutes (12-15 minutes for mini muffins), until the muffins are lightly browned on top and a toothpick comes out clean.