Blueberry Coffee Cake Muffins

KATHARINE HAYNIE

1 1/2 sticks unsalted butter, at room temperature
1 1/2 cups sugar
3 extra large eggs, room temperature
1 1/2 teaspoon 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 blueberries


Preheat oven to 350°. Place liners in muffin pans. In a large bowl, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, one at a time. Add vanilla, sour cream and milk. In a separate bowl, sift together flour, baking powder, baking soda and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixer. Fold 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 cake tester comes out clean. Yields 16 muffins.