Blueberry Coffee Cake Muffins

You will find none better! Thank you Ina Garten from the Food Network.

12 Tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cup sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoon pure vanilla extract (imitation is fine)
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 (Don't use frozen)

Preheat the oven to 350 degrees. Place 16 paper liners in standard muffin pans.

In the bowl of an electric mixer fitted with a 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 seperate 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. Do not overmix. 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 about 3/4 full. Bake for 25-30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Heidi's Input:
Do NOT use frozen blueberries or margarine. I tried and yah, they did not turn out so good.
If you do not have a kitchen aid, it is okay, you can use a regular electric mixer. I have done it both ways and each way comes out fine.
I half the recipe for just the three of us, and it works great!