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 christinestiff_...
Bloomington, MN
on May 06, 2013
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These were awesome as is, thanks Ina!
By margie33018
NC
on May 01, 2013
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I fallowed the recipe, just added 1 tablespoon of orange zest and they came out delicious.
By kickn4him
on April 25, 2013
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I made these muffins the night before like in the video without adding the blueberries. The next morning there were little dots of green on top of the batter. Seeing as I was going to cook them anyway and I didn't want to throw it all away, scooped the top off and cook the rest. They tasted awesome! But, now I have a tummy ache. So I guess the batter went bad. Do yourself a favor and just make them the night before! No one will complain about 12hr old muffins!
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