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Blueberry Coffee Cake Muffins

Blueberry Coffee Cake Muffins
PREP TIME
12 min
COOK TIME
25 min
YIELDS
16 servings

2002, Barefoot Contessa Family Style, All Rights Reserved.

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Ingredients

12
Tbsp (1 ½ sticks) unsalted butter, at room temperature
1 ½
cups sugar
3
extra-large eggs, at room temperature
1 ½
tsp pure vanilla extract
8
oz (about 1 cup) sour cream
¼
cup milk
2 ½
cups all-purpose flour
2
tsp baking powder
½
tsp baking soda
½
tsp kosher salt
2
half pints blueberries, picked through for stems
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Directions

Step 1

Preheat the oven to 350ºF. Place 16 paper liners in muffin pans.

Step 2

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.

Step 3

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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