12 tablespoons (1 1/2sticks) 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
1 lemon, zested and juiced
2 1/2 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
For the topping:
1/2 cup sugar
1/8 teaspoon cinnamon
1/2 lemon, zested
Preheat the oven to 350 degrees F. Place paper liners in muffin pans.
In the bowl of an elecric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 mintues. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. Stir in lemon zest and lemon juice. 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. 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 3/4 way full. Sprinkle the topping over the batter and bake for 25 to 30 mintues, until the muffins are lightly browned on top and a cake tester comes out clean.
adapted slightly from Ina Garten's Blueberry Coffee Cake Muffins yield: 18 muffins (I got about 24)