Coffee Cake Muffins

I am a huge Barefoot Contessa fan...

She's on at my house everyday at 5pm...

Her recipes are always delicious indeed...

When I saw her whip these up the other day

I knew I had to try them...

So, I made them for Teacher Appreciation...

They were a big hit at Goosie Girl's school & our house...

Quick, easy & absolutely divine!

Coffee Cake Muffins

Ingredients:

1-1/2 sticks unsalted butter at room temp

1-1/2 cups sugar

3 extra large eggs at room temp

1-1/2 teaspoons pure vanilla extract

8 ounces (@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 (I used strawberries)

Directions:

Preheat oven to 350. 

Place 16 liners in muffin pans.

In the bowl of an electric mixer 

fitted with the paddle attachment, 

cream the butter & sugar until light & fluffy.

With mixer on low, 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 mixer on low, add the flour mixture to the batter

and beat just until combined.

Fold in the blueberries (strawberries in my case).

Scoop the batter into the muffin pans,

filling each just over the top.

Bake for 25-30 minutes 

until muffins are lightly browned on top

& a cake tester comes out clean.