Blueberry Coffee Cake Muffins

Blueberry Coffee Cake Muffins have a light, cake-like texture with bursts of sweetness from the fresh blueberries.
Blueberry Coffee Cake Muffins have a light, cake-like texture with bursts of sweetness from the fresh blueberries.

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, which I enjoyed with a girlfriend that lives down the road (because my husband won’t eat any of those vegetables!). The blueberries from the CSA went into these blueberry coffee cake muffins.

Blueberry Coffee Cake Muffins have a light, cake-like texture with bursts of sweetness from the fresh blueberries.

These muffins are a delight for breakfast or snack any time of day. With a light, cake-list consistency and bursts of sweetness from the fresh blueberries, what’s not to love? In fact, when I first made these muffins in 2010, my coworkers were thrilled and devoured every last bit of these muffins. Years later, this recipe continues to be one that we all enjoyed, especially my son who eats muffins for breakfast every day.


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Blueberry Coffee Cake Muffins

Blueberry Coffee Cake Muffins have a light, cake-like texture with bursts of sweetness from the fresh blueberries.

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings 24 muffins
Author Liz

Ingredients

  • 12 Tbs. 1 1/2 sticks unsalted butter, at room temperature
  • 1 1/2 c. granulated sugar
  • 3 extra-large eggs at room temperature
  • 1 1/2 tsp. vanilla extract
  • 1 c. 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 roughly 2 c. blueberries

Instructions

  1. Preheat oven to 350F and line two muffin pans with paper liners.
  2. In a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 4 minutes. Lower speed and add eggs, vanilla, sour cream, and milk, a little at a time. Scrape down sides of the bowl as needed. Sift baking powder, baking soda, salt, and flour into the wet mixture. Mix on low.
  3. When just barely mixed in, turn off stand mixture. Scrape down sides of the bowl and fold in blueberries. Use an ice cream scoop to portion into prepared muffin tins, filling each almost to the top.
  4. Bake 25-30 minutes, until a toothpick inserted into the center comes out clean. Allow to cool in pan for 5 minutes before moving to a wire rack to cool completely.
  5. Store, covered, at room temperature.

Recipe Notes:

  • Unlike many muffin recipes, the directions say fill to the top. These muffins didn’t rise as much as others, so filling to the top will give you nice round muffin tops.
  • The original recipe states that this recipe makes 18 muffins. However, I’ve consistently gotten almost 24 muffins each time I make it.

This recipe was adapted from Ina Garden’s Barefoot Contessa Family Style.

This post was updated in April 2018, with new photos and tweaks to the text and format. The recipe remained unchanged. 

Blueberry Coffee Cake Muffins have a light, cake-like texture with bursts of sweetness from the fresh blueberries.

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