Blueberry Coffee Cake Muffins

¾ stick unsalted butter, at room temperature
¾ cup sugar
2 eggs, room temperature
1 teaspoon vanilla extract
4 ounces ( ½ cup) sour cream
2 Tablespoons milk
1¼ cups all purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon Kosher salt
1 half-pint fresh blueberries

Preheat oven to 350° F. Line 12 large muffin cups with paper liners. Set aside.

Cream butter and sugar until light and fluffy, about five minutes. Add the eggs, one at a time, mixing well. Add the vanilla, sour cream, milk, baking powder, baking soda and salt; blending well. With the mixer on low speed, add the flour to the batter, and beat until just mixed. Fold in the blueberries with a spatula; be sure that the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup ¾ full. Bake for 25 to 30 minutes, or until the muffins are lightly browned on top and a toothpick comes out clean. Cool slightly; remove from pan. Yield: 12 muffins.