Blueberry Coffee Cake Muffins

Blueberry Muffins This recipe from Ina Garten, is everything I ever want in a muffin. I have tried many different muffins recipes, and since I love blueberries, I was determined to find the perfect recipe. The texture is incredibly soft, tender and moist - it’s more like a little cake. I really prefer desserts to be tender, not dense. The muffins taste buttery with just the right amount of sweetness and the fresh berries are sweet and bright. Enjoy these with coffee and you’ll have enough to pack into your lunchbox and to share with others.

Preheat the oven to 350 degrees. Place muffin liners in muffin pans, if you’d like. Sometimes I do, sometimes I don’t.

Using a standing mixer with a paddle attachment or a hand mixer, cream the butter and sugar until light and fluffy. Add eggs, one at a time, using a rubber spatula to scrape down the sides when needed. Add the sour cream, milk and vanilla, mix just until incorporated. Meanwhile, whisk the dry ingredients in a separate bowl. Add to the batter. Mix just until combined. Use a rubber spatula to gently fold in the berries. If you’re using frozen berries, toss them in 1 Tablespoon of flour first before adding to the batter, so they don’t turn your muffin batter into a purple mess. Fill the muffin cups with batter; I use an ice cream scoop.  Bake for about 25 minutes, until golden and toothpick comes out clean when you test them. 

Blueberry Muffins

Blueberry Coffee Cake Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Serves: 24 muffins
Ingredients
  • 12 Tablespoons butter, softened (1½ sticks)
  • 1 cup sugar
  • 3 eggs
  • 1½ teaspoons vanilla
  • 1 cup (8 oz) sour cream
  • ¼ cup milk
  • 2½ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1-2 pints blueberries (depending on how much berries you like in your muffins) fresh or frozen
Instructions
  1. Preheat the oven to 350 degrees. Place muffin liners in muffin pans.
  2. Using a standing mixer with a paddle attachment or a hand mixer, cream the butter and sugar until light and fluffy.
  3. Add eggs, one at a time, using a rubber spatula to scrape down the sides when needed. Add the sour cream, milk and vanilla, mix just until incorporated.
  4. Meanwhile, whisk the dry ingredients in a separate bowl.
  5. Add to the batter. Mix just until combined.
  6. Use a rubber spatula to gently fold in the berries.
  7. If you're using frozen berries, toss them in 1 Tablespoon of flour first before adding to the batter, so they don't turn your muffin batter into a purple mess. Fill the muffin cups with batter; I use an ice cream scoop.
  8. Bake for about 25 minutes, until golden and toothpick comes out clean when you test them.

 
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Comments

  1. Milana says

    Olga! These look delicious. Ill be making them tomorrow, since my fiancé loves blueberry muffins! Thank you!

    • olgak7 says

      Awesome! I hope he likes them too, but I’m sure he will:) Anything made with love is divine. Besides, I can safely say that these are the best blueberry muffins I’ve ever tasted, and I am an avid admirer of blueberry muffins myself.

  2. Alina says

    These are soooo goood!! Thank you! I have searched and searched for the perfect recipe and they never turned out good. But these are so delicious. I made them twice already and will keep making them! We love blueberries and dough in these muffins matches them perfectly!! Thank you!

    • olgak7 says

      Hi Alina!
      Blueberry muffins are my favorite, so I looked for a great recipe for a long time too. What I love the most about these muffins is the texture, they are so light and airy! Most muffins are very dense, so I was delighted with these. I also think the butter in the batter gives them such a great taste:). My mom made these with currants too, which turned out really well, so I’m sure this recipe will work with most berries.

    • olgak7 says

      Galina,
      Frozen blueberries work great in this recipe too. That’s what I use most of the time for this recipe anyway, since blueberries are in season for such a short while. Toss the frozen berries in about a teaspoon of flour first and gently fold into the muffin batter, unless you don’t mind purple muffins:).

  3. lanchick7 says

    Awh Olga~ these are so tasty, delicious and expeditious!! My prego sis fell in love with them and keeps askin me to make more… and being the sweet sister I am.. lol fulfilling her request and making them for the third time! ;) Thanks so much for sharing this great recipe!!! You’re site is amazing! Love it 8)

    • says

      That’s awesome, lanchik! You are definitely a caring sister:)
      I love these muffins too, such a simple taste but absolutely perfect.
      Thanks for your kind words!

  4. elena says

    Olga, what size ice cream scoop do you use for muffins? I really want to buy a couple ice cream “scoops: for cookies and muffins and have a hard time deciding which size I need. Thanks so much : )

  5. Lilly says

    Simply delicious!! The best blueberry muffins recipe. Definitely a keeper:)
    Thanks for sharing this recipe

  6. larysar says

    just curious why the picture on your website and on Ina’s (both food network and contessa) are so different :)

  7. Lily says

    Quick question: I just made these and they are DELICIOUS, but my tops came out perfectly curved. How did you make yours so bumpy?

  8. Irina says

    Great recipe, I made these muffins a few times now, and just about to make another batch. Just wanted to comment on how delicious they are, and super easy to make. (These also freeze well)

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