Blueberry muffins

Sometimes on a Saturday or Sunday morning, there's nothing better than a cup of coffee and a homemade muffin still warm from the oven. And this time of year when the fresh blueberries are in season, I'm constantly looking for ways to utilize them. Though my sister would make a blueberry pie (She's an amazing pie-maker.), I chose to make muffins. I went with another Barefoot Contessa recipe. I tend to use her recipes a lot because I love the simple elegance of her food. And her muffin recipes never disappoint. These muffins are wonderfully moist with the inclusion of sour cream, and with equal amounts of the best vanilla extract and almond extract (the almond extract was not in the original recipe), they are overflowing with flavour. But these muffins are really about the blueberries, so I added a ton of them. Best eaten when they are still a little warm, these blueberry muffins are so moist they are still good the next day, if they last that long. I only wish a had one (or two) in front of me now...