Barefoot Contessa's Blueberry Coffee Cake Muffins Recipe

Directions:

1. Preheat oven to 350 degrees.
2. Place 16 paper liners in muffin pans.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
4. With the mixer on low speed, add the eggs one at a time, then add the vanilla, sour cream, and milk.
5. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
6. With the mixer on low speed add the flour mixture to the batter and beat until just mixed.
7. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
8. Scoop the batter into the prepared muffin pans, filling each cup just over the top.
9. Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
10. **Barefoot Contessa uses an ice-cream scoop to measure the batter so that every muffin comes out the same size.
11. ***Greasing the tops of the pans makes it easier to take the muffins out after baking.