4 Videos | Photo: Blueberry Coffee Cake Muffins Recipe
Ingredients
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3 extra-large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 8 ounces (about 1 cup) sour cream
- 1/4 cup milk
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 half-pints fresh blueberries, picked through for stems
Directions
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.
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By Gidget1975
on January 27, 2012
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So amazing. This is my go to recipe for Sunday brunch, Saturday Elevensies or just any time really. I added a crumble to it and it comes out great, esp. with a little ice cream for dessert.
By laamkt
Dayton, OH
on January 21, 2012
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I have made these more times than I can count. My family devours them. When I make them for new people I always hear "these are the best blueberry muffins I have ever had". Ina is amazing! You cannot go wrong with her ever!
By barriem_10349248
Sudbury, MA
on January 15, 2012
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Easy, delicious. Using ice cream scoop is FANTASTIC sugestion. I ended up with 24 muffins (perhaps my muffin tin is smaller?. Did not rise the way I would have liked; but perhaps I should have filled each muffin cup more. Very good recipe, not sure if it's the best out there. Why 4 stars? I'm a massive INA GARTEN fan, and think her recipes typically top everyone's; but this was just really good, not insanely good.
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