2½ cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
12 tablespoons (1½ sticks) unsalted butter, at room temperature
1½ cups sugar
3 large eggs, at room temperature
1½ teaspoons pure vanilla extract
8 ounces sour cream
1/4 cup milk
3 cups (1½ pints) fresh blueberries, stems removed

Directions

1. For the topping, in a medium bowl, stir together the flour, cinnamon, and brown sugar. Add the butter pieces and combine the mixture with a fork until the topping resembles coarse crumbs. Set aside.

2. Preheat oven to 350°F. Place paper liners in muffin pans. In a separate medium bowl, sift together flour, baking powder, baking soda, and salt.

3. With an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. At low speed, beat one egg in at a time, then add vanilla, sour cream, and milk until combined. Add 1/3 of dry ingredients at a time and beat until just combined. With a spatula, evenly fold blueberries into batter.  

4. Scoop batter into muffin pans and fill each cup to the top. Bake for 30 to 35 minutes, until a cake tester or wooden skewer comes out clean.

Optional:  for a sweeter tea muffin, sprinkle with a streusel topping, a mixture of sugar, cinnamon, nutmeg and flour, before baking.

Makes 24 muffins

[Blueberry coffee cake muffins adapted from Barefoot Contessa]

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