adapted from Ina Garten

12 tablespoons unsalted butter, room temperature

1 1/4 cups sugar

3 eggs, room temperature

2 teaspoons vanilla

1 cup reduced fat sour cream

1/4 cup milk

2 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

Dash of salt

2 cups fresh blueberries

Preheat oven to 350 degrees. Coat muffins pans with cooking spray - or line with muffin liners.

In a mixing bowl, cream together the butter and sugar until light and fluffy - about 5 minutes. Add the eggs one at a time, making sure each is thoroughly combined before adding the next. Add the vanilla, sour cream and milk.

Add the flour, baking powder, baking soda and salt to the mixing bowl. Mix until just combined. Fold in the blueberries.

Scoop the batter into the muffin tins - filling just over 3/4 full. Bake until the tops are golden brown and the center of a toothpick comes out clean - about 32 minutes.