BLUEBERRY COFFEE CAKE MUFFINS

Makes 16 muffins


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


Preheat the oven to 350 degrees.  Place 16 paper liners in muffin pans.


In a 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 one 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 25-30 minutes, until the muffins are lightly browned on the top and a cake tester comes out clean.


Garten, Ina. Barefoot Contessa Family Style. New York: Clarkson Potter/Publishers, 2002. 174.


Notes:
I added chocolate chips, which I fell in love with the first time.  The second time, I felt like it clashed with the creaminess of the muffin but still complemented the blueberries well.  The next time I want to try Nestle Dark Chocolate Chips .
I was pretty stoked that I was able to get a 16 ounce tub of sour cream from Sprouts for only 99 cents!! Ridiculous!!
Try to avoid using frozen blueberries because it disintegrates into the muffin and causes soggy spots. 
It definitely made more than 16 for me, but I didn't use an ice cream scoop or fill it to the very top.
Hands down- best blueberry muffin I've ever had in my life!!  Every blueberry muffin will pale in comparison!