Blueberry Coffee Cake Muffins

"From Ina Garten (the Barefoot Contessa Family Style cookbook)."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Wildflour photo by Wildflour
photo by Wildflour photo by Wildflour
photo by HeatherFeather photo by HeatherFeather
Ready In:
35mins
Ingredients:
11
Yields:
16 muffins
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ingredients

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directions

  • Preheat the oven to 350°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 one 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.

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Reviews

  1. Made exactly according to recipe... batter was delish! :D Oh yeah and the muffins are the best I've ever made... and I've made a lot of 'em! Thank you for sharing this awesome recipe... wouldn't change a thing!
     
  2. these are just soooo delicious! they rose high, look lovely, taste great! and the yeild and cooking time is right on! this is a keeper and i'd like to try it with cranberries, nuts, etc. i will definitely be making these often
     
  3. Very yummy! I substituted the butter with apple sauce and canola oil and the sugar with aguave syrup and it turned out great!
     
  4. Great blueberry muffins. With so many choices out there. These are my favorite! I made a little crumb topping (flour, brown sugar and cut in butte) and they were amazing. This will be my go to recipe for blueberry muffins. Thank you.
     
  5. I substituted 1/2 of the flour with whole wheat flour and substituted plain greek yogurt for the sour cream and they were still the best blueberry muffins I've made. (and I've tried a lot of recipes).
     
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Tweaks

  1. Very yummy! I substituted the butter with apple sauce and canola oil and the sugar with aguave syrup and it turned out great!
     
  2. I substituted 1/2 of the flour with whole wheat flour and substituted plain greek yogurt for the sour cream and they were still the best blueberry muffins I've made. (and I've tried a lot of recipes).
     

RECIPE SUBMITTED BY

I am 28 years old and work as a lawyer for a national organization. I live with my husband David in the beautiful city of Ottawa.
 
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