Tuesday, May 12, 2009

Blueberry Coffee Cake Muffins

Who doesn't love a good blueberry muffin? They are a quintessential breakfast favorite. This is yet another Ina Garten recipe, and she hasn't failed me yet. These muffins were simply delicious. They are light, fluffy, and moist, with a delicate crumb, and almost sweet enough to be called dessert. The sweet batter is complemented by the tart, juicy blueberries, and I think these would be really nice with the addition of lemon; I hope to try that version soon. They come together quickly and would make the perfect treat to surprise someone with on a lazy Sunday morning - or anytime, really.

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
  • 8 ounces (about 1 cup) 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
  • turbinado sugar (optional)


Preheat the oven to 350 degrees F. Place 16 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 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.

In a small bowl, dust the blueberries with a little extra flour and toss gently to coat. Coating the blueberries in a little flour will help them not sink to the bottom of the muffin tins. Fold about half of the blueberries into the batter with a spatula and be sure the batter is completely mixed. Reserve half of the blueberries (or a little less) to top the muffins with.

Top each muffin with three or four blueberries by pressing them into the top of the batter; this will give you a uniform, professional look, and sprinkle with turbinado sugar if desired.

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.


  1. I tried these out (and I had to make a few changes b/c of what I had available--i.e., imitation vanilla extract and a two loaf pans instead of muffin tins) and they were still good! Great recipe, Sarah!

  2. Emyjo, I am so glad that the recipe turned out well for you!