Ina Garten's Blueberry Coffee Cake Muffins

I got up at 5am to make these bad boys for my co-workers (and my hubby) the other day. In my sleepy stupor, I was lucky to include all the ingredients, let alone pictures. I'll let the "official" Barefoot Contessa Photos be enough...

(source found here)

I don't claim that they're healthy or anything, but man, they sure are good. I probably ate 5 in one day.

Here's the recipe. It says it makes 16 muffins, but I managed to get 24 somehow. Anyway ... you NEED to go and make these. Right now.

Ina Garten's Blueberry Coffee Cake Muffins

 You'll need:

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

To make:

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.

They are so, so delightful. Imagine these with fresh-squeezed orange juice and some scrambled eggs ... yum yum yum!!