Moist Blueberry Coffee Cake Muffins

• 12 tablespoons butter, unsalted 1 1/2 sticks, at room temperature
• 1 1/2 cups sugar
• 4 large eggs at room temperature
• 2 teaspoons vanilla extract
• 1 cup sour cream 8 ounces
• 1/4 cup milk
• 2 1/2 cups flour, all-purpose
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 pint blueberries fresh or frozen

1. Preheat the oven to 350F (180C).
2. Coat muffin pans with cooking spray, or greased with butter, or line with muffin papper.
3. Cream the butter and sugar until light and fluffy, about 5 minutes In the bowl with an electric mixer.
4. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk.
5. In another large 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 mix until just incorporated.
7. Gently fold in the blueberries with a spatula and be sure the batter is completely mixed without any dry spot left.
8. Divide the batter amont the prepared muffin pans, filling each cup just over the top, and bake for about 30 minutes, until the muffins are lightly browned on top and a wooden stick inserted in the center comes out clean.
9. Cool in the pans on a wire rack for 10 minutes.
10. Transfer muffins onto the wire rack, serve warm or at room temperature.

butter, sugar, eggs, vanilla, sour cream, milk, flour, baking powder, baking soda, salt, blueberries

Taken from recipeland.com/recipe/v/moist-blueberry-coffee-cake-muf-51833 (may not work)