This recipe comes from my all time favorite cookbook, Barefoot Contessa Family Style. I think it was the first cookbook I ever purchased after being a newlywed and I have tried so many of Ina’s recipes with great success. These blueberry muffins are so moist and *fluffy*. I love the addition of the sour cream because it does make them more cake-y. Be sure to spray the entire muffin pan liberally or else they will stick. I was able to get about 18 muffins out of this recipe and they disappeared within 2 days.
Blueberry Coffee Cake Muffins
Recipe Adapted From: Ina Garten
- 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
- 1 cup sour cream (I used low fat 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
Preheat the oven to 350 degrees F. Spray your muffin pans liberally. Place 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 toothpick comes out clean.