This month’s Barefoot Bloggers recipes made wonderful use of the month’s take from my CSA – tomatoes, cucumbers and peppers all went into Ina’s Greek Panzanella and the blueberries went int0 these blueberry coffee cake muffins. My coworkers were thrilled to try out another of my recipes.
Blueberry Coffee Cake Muffins
Adapted from Ina Garden’s Barefoot Contessa Family Style
Makes 16 muffins
- 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 c. sugar
- 3 extra-large eggs, at room temperature ( I used large eggs)
- 1 1/2 tsp. vanilla extract
- 1 oz. sour cream
- 1/4 c. milk
- 2 1/2 c. all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 2 half-pints blueberries
Preheat oven to 350F and line muffin pans with paper liners.
In a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 5 minutes. Lower speed and add eggs, vanilla, sour cream, and milk, a little at a time. Scrape down sides as needed. Sift baking powder, baking soda, salt, and flour into the wet mixture.
When just barely mixed in, turn off stand mixture and fold in blueberries with a spatula. Portion into prepared muffin tins, filling each up to the top.
Bake 25-30 minutes, until a toothpick inserted into the center comes out clean.