Blueberry Muffins

This past Monday I went blueberry picking & got the most delicious blueberries! I LOVE anything with blueberries & this is one of my favorite recipes. These muffins taste more like "cupcakes" than actual muffins, & are really moist!

Blueberry (or Chocolate Chip) Cake Muffins
12 T. (1½ sticks) unsalted butter, @ room temperature
1½ cups sugar
3 extra-large eggs, at room temperature
1½ tsp. pure vanilla extract
8oz. (about 1 cup) sour cream
¼ cup milk
2½ cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 pint (or more) blueberries (picked through for stems) or frozen blueberries (not thawed)
**If using Chocolate Chips (dust them in a little flour first to prevent them from sinking to the bottom)

-Preheat oven to 350. Place paper liners in muffin pans. Spray the surface of the pan with cooking spray so if any of the muffins overflow they won't stick.

-In the bowl of an electric mixer fitted with the paddle attachment, cream the butter & sugar until light & fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, & milk. In a separate bowl, sift together the flour, baking powder, baking soda, & salt. With the mixer on low speed, add the flour mixture to the batter & beat until just mixed. Fold in the blueberries (or chocolate chips) with a spatula & be sure the batter is completely mixed.

-Scoop the batter into the prepared muffin pans, filling each cup to the top, & bake for 25-30 minutes, or until the muffins are lightly browned on top & a toothpick comes out clean.

*Recipe Courtesy of Barefoot Contessa/Ina Garten

Blueberry Muffins