Blueberry Coffee Cake Muffins
Adapted loosely from Ina Garten, Barefoot Contessa Family Style
6 Tablespoons unsalted butter, at room temperature
3/4 cup sugar
2 large eggs, at room temperature
3/4 teaspoon pure vanilla extract
1/2 cup sour cream
1/8 cup milk
1 1/4 cups all-purpose flour
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 cups (approx) blueberries, frozen or fresh
Preheat the oven to 350 degrees.
Grease (spray with cooking spray) a 12 regular sized muffin tin.
In a medium bowl sift together flour, baking powder, baking soda, and salt.
Using a hand mixer, cream the butter and sugar until light and fluffy, few minutes. With the mixer on low speed, add the eggs 1 at a time. Mix in vanilla, sour cream, and milk. Don’t over mix.
With the mixer on low speed add the flour mixture to the batter and beat until just combined. Fold in the blueberries with a wooden spoon or spatula.
Scoop the batter into the prepared muffin tins, filling each cup just under the top.
Bake for 25 to 30 minutes, until the muffin tops are golden brown and wooden toothpick comes out clean.
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