Blueberry Coffee Cake Muffins
Level: Easy | Yield: 16 muffins
Timing
- Prep: 12 min
- Cook: 25 min
- Total: 37 min
Nutritional Analysis Per Serving
Serving Size: 1 of 16 servings
- Calories: 277
- Total Fat: 13 g
- Saturated Fat: 7 g
- Carbohydrates: 37 g
- Dietary Fiber: 1 g
- Sugar: 21 g
- Protein: 4 g
- Cholesterol: 71 mg
- Sodium: 167 mg
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
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, beat the butter and sugar together until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs one at a time, then mix in 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, gradually add the flour mixture to the batter and mix until just combined. Gently fold in the blueberries with a spatula, making sure the batter is fully incorporated.
- Spoon 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 golden on top and a cake tester comes out clean.
Reprinted from Barefoot Contessa Family Style, Copyright 2002 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
