Blueberry Coffee Cake Muffins

Hurry! Go and make these little muffins.

Ingredients:

by Ina Garten (Barefoot Contessa)

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.

The Results:

These were the Best muffins ever. Seriously, I made these last night so we could have them for breakfast in the morning. We almost finished them all off. They will all by gone by tonight. I picked up some blueberries from the store yesterday. I knew I had to use them. So I went looking for the perfect recipe. Well I came on foodtv.com and typed in blueberry muffins. I have seen so many people into Barefoot Contessa recipes that I thought I would give it a try. Plus it had 5 stars. Ina's recipe didn't fail me. These will be made over and over again in my house. Everyone loved them. Hurry go and try this recipe. You can't go wrong.

Oh and my New Year's Resolution is to make some good food.

**My changes to the recipe were I didn't have unsalted butter so I just used my Imperial stick butter and I added only about a 1/4 teaspoon of salt instead of 1/2 tsp and it wasn't kosher salt it was plain ol' table salt.