Blueberry Coffee Cake Muffins

I'm not really a big breakfast eater. I'm actually pretty picky when it comes to my morning foods. Usually I just stick with a bagel or bowl of cereal. But whenever I have the opportunity to do so, I love making a batch of muffins as a morning treat. They're so easy to make and fun to eat! And they're especially great for busy mornings when you have to eat on the go.



Even though I think chocolate chip (especially double chocolate!) are my favorite muffins, sometimes I feel a little too guilty eating chocolate for breakfast. So blueberry comes in at a very close second! And these blueberry muffins from Ina Garten throw in a little coffee cake flavor by mixing in sour cream. They are so delicious and such a fun way to start the morning!

Blueberry Coffee Cake Muffins
Ingredients:
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. Makes about 16 muffins.

Source: Recipe from Ina Garten, The Barefoot Contessa