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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


  • 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


  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.