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Recipes

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Blueberry Coffee Cake Muffins

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Servings 16 Muffins Prep Time 12 mins. Cook Time 25 mins.

Ingredients

12 Tablespoons (1 1/2 sticks) Butter, at room temperature
1 1/2 cups Sugar - White
3 Extra Large Eggs, at room temperature
1 1/2 teaspoons Vanilla Extract
8oz. (about 1 cup) Sour Cream
1/4 cup Milk
2 1/2 cups Flour - All Purpose
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Seasoning - Kosher Salt
2 half-pints Blueberries, washed and picked through for stems

Instructions

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 mins.
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 toothpick comes out clean.

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