Blueberry Coffee Cake Muffins

Name: Blueberry Coffee Cake Muffins
Yield: 16 servings
Cuisine: American
Ingredients: 12 tablespoons unsalted butter; 1.5 cups sugar; 3 extra-large eggs; 1.5 teaspoons pure vanilla extract; 8 ounces sour cream; 0.25 cup milk; 2.5 cups all-purpose flour; 2 teaspoons baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon kosher salt; 2 half-pints fresh blueberries

👤 16 servings easy 🌍 American

foodnetwork.com ↗

Ina Garten's Blueberry Coffee Cake Muffins are a delightful treat that combines the moistness of a coffee cake with the convenience of individual muffins. These easy-to-make muffins feature fresh blueberries and a tender crumb that's sure to become a household favorite. Perfect for breakfast or brunch, this recipe from Barefoot Contessa delivers bakery-quality results every time.

Ingredients

12 tablespoons unsalted butter
1.5 cups sugar
3 extra-large eggs
1.5 teaspoons pure vanilla extract
8 ounces sour cream
0.25 cup milk
2.5 cups all-purpose flour
2 teaspoons baking powder
0.5 teaspoon baking soda
0.5 teaspoon kosher salt
2 half-pints fresh blueberries

Instructions

Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate 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 just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Save it. Cook it. Track it.

Bookmark this recipe, plan your week, and track calories — all in FooZenie.

Get FooZenie Free