Monday, February 27, 2012

Blueberry Coffee Cake Muffins

Produce in Florida has been a lot more expensive than I had anticipated, so when I found blueberries on sale, I had to buy them. I love blueberry muffins! This is my the best blueberry muffin recipe that I have tried! These muffins come out so moist. They are easy to make and wonderful to eat!

Blueberry Coffee Cake Muffins
Adapated form Barefoot Contessa.


  • 12 tbs (1 1/2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 3 extra large eggs, at room temperature
  • 1 1/2 tsp pure vanilla extract
  • 8 ounces (about 1 cup) sour cream
  • 1/4 cup milk (I used almond milk)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 2 half-pints fresh blueberries, picked through for stems


Preheat oven to 350F. Place 16 paper liners in muffin pan.

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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