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 Coffee Cake Muffins
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 24 muffins
- Category: Sweets
Ingredients
- 12 Tablespoons butter, softened (1 ½ sticks)
- 1 cup sugar
- 3 eggs
- 1 ½ teaspoons vanilla
- 1 cup (8 oz) sour cream
- ¼ cup milk
- 2 ½ 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
- Preheat the oven to 350 degrees. Place muffin liners in muffin pans.
- 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.
Hello Olga , thank you for the recipe . I want to ask that muffins on the main page look very different from muffins that just came out of the oven . Did you use any sort of crumb topping additionally on the muffins from
The main picture?
Thank you.
Can this recipe be used and baked as a coffee cake?
I haven't tried it, Julie, but it might work. I have a Blueberry Boy Bait recipe that is similar to a coffeecake and is always a huge hit.
Olga what a delightful blog! I just love your recipes and even more, I love the stories you have written with each recipe! Thank you for sharing your stories and I hope to be reading many more.
sooo yummy! i love me some blueberry muffins. i always used to buy them at sams club. i hated eating those cause each muffin had 300 calories! these taste exactly the same and i know exactly whats in them! love it 🙂
Homemade goodies are the best and I agree that it's so nice to know exactly what ingredients are in your food. Thank you for taking the time to write, Anna.
Hi Olga,
Just found your blog last week, and loved reading through it. Your story is so amazing and inspiring! Your recipes are also great. 🙂 I made the blueberry muffins for my husband's birthday this week, and they were delicious! So light and fluffy. I love that you post many Russian recipes. I was born in Ukraine and lived there for 10 years, so it's fun to see so many familiar foods here!
Thank you so much for such a sweet comment, Ellen!
I'm so glad you enjoyed the muffins too:).
I hope you find many other recipes that will become family favorites.
Just made these today, they turned out wonderful! Thanks for the recipe! Thanks for the idea on using the ice cream scoop!
Glad to hear that, Julie!
I love scoops for measuring out things - muffins, cupcakes, cookies, meatballs, etc. The only thing I don't use them for is scooping ice cream:).
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)
Thank you, Irina! Muffins do freeze well. It's a great option to have delicious treats on hand.