blueberry coffee cake muffins

Why is this lighting so hideous? Why do i take such bad pictures? WHY IS THIS BLOG SO TERRIBLE?

I swear they are delicious, but I must admit they look a little sad.

This is a tweaked barefoot contessa recipe (while it's true that ina garten can do no wrong, I was feeling defiant):

12 tablespoons unsalted butter, room temperature

· 1 cup white sugar

· 1/2 cup brown sugar

· 1 teaspoon cinnamon

· 3 eggs, at room temperature

· 1 1/2 teaspoons vanilla extract

· 8 ounces (about 1 cup) sour cream

· 1/3 cup milk

· 2 1/2 cups all-purpose flour

· 2 teaspoons baking powder

· 1/2 teaspoon baking soda

· 1/2 teaspoon salt

2 2 cups blueberries (dust the blueberries with flour before you put them in the batter so that they don't all sink to the bottom of the muffin when baking. Someone fill me in on the science behind this magical trick).

Set your oven to 350 and grease or line muffin pans. This recipe makes about twelve big ones.

Use an electric mixer to cream the sugar and the butter until it is light and fluffy (around five minutes). Put the mixer on its lowest speed and add in the eggs one at a time. Add the vanilla,sour cream, and milk.

In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Add the flour mixture to the batter and beat until just mixed (overmixing will make the texture of the cooked muffin too dense). Fold in the blueberries with a spatula and scoop the batter into the muffin cups, filling each just over the top.

Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester (lets be real and call it a toothpick) comes out clean.

PS: Isn't centering all the font just so poetic and pleasing to the eyes? It's quite charming, I know! Not really, blogger is just being weird. technology is still confusing. Oh, how i miss those geocities days.