Blueberry Coffee Cake Muffins
Serves 16
Recipe By: Ina Garten
Published in: Barefoot Contessa Family Style
12 tablespoons (1 1/2 sticks) unsalted butter -- at room temperature
1 1/2 cup 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 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons kosher salt
2 half-pints fresh blueberries -- picked through for stems
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.
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.
Prep Time: 12 minutes
Cook Time: 25 minutes
Yield: 16 muffins
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