Blueberry Coffee Cake Muffins

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  • 12 Tablespoons butter, softened (1 1/2 sticks)
  • 1 cup sugar
  • 3 eggs
  • 1 1/2 teaspoons vanilla
  • 1 cup (8 oz) sour cream
  • 1/4 cup milk
  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 pints blueberries (depending on how much berries you like in your muffins) fresh or frozen


  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.