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 1x
- 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.
Quick question: I just made these and they are DELICIOUS, but my tops came out perfectly curved. How did you make yours so bumpy?
I'm not sure, but I just didn't fuss with them too much and they came out like that.
just curious why the picture on your website and on Ina's (both food network and contessa) are so different 🙂
I don't know, Larysar. I only take pictures of my food.
Simply delicious!! The best blueberry muffins recipe. Definitely a keeper:)
Thanks for sharing this recipe
Thank you, Lilly.
they look like perfect blueberry muffins!
Thanks, Dina. I love simple sweet treats like muffins. Blueberry and Banana Walnut are my favorites.
if I ran out of milk, u think it would work out ok with water?
Oh, that's too bad, Nastia. I'm not sure if it will work; I've never tried it with water.
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 : )
What Is the best Way to store these? Air tight container or just on the counter open?
You can leave them right on the counter, Kristy.
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)
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!
They look soo good, I only have frozen blueberries do you think it will work?
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:).
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!
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.
made these yesterday!! and they are all gone. delicious!!!!
Olga! These look delicious. Ill be making them tomorrow, since my fiancé loves blueberry muffins! Thank you!
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.
Yummy! Love blueberries these are easy to make.
I made Blueberry Croissants "Pогалики"
http://leascooking.blogspot.com/2012/06/blueberry-croissants-p.html
Yum! blueberry muffins are my favorite!! I will have to try this recipe, they look very delish 🙂
Olga, they are so cute 🙂 and the blueberries are great addition!!! Love your picture.