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Finding a good blueberry muffin recipe is sometimes a challenge. This recipe from Ina Garten is delicious. The sour cream really makes the muffins moist. These muffins aren’t dense and heavy, like some muffins can be. Although, I do have to say they are probably pretty dense in calories. The flavor is excellent, I especially like to make them with wild Maine blueberries. I use frozen berries this time of the year. I also liked to modify the recipe a little bit and add a tsp. of lemon zest and a little bit a lemon juice. I find blueberry and lemon really compliment one another.
Blueberry Coffee Cake Muffins - Ina Garten - Barefoot Contessa Family Style
- 12 Tbls. (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3 extra-large eggs, at room temperature
- 1 1/2 tsp. pure vanilla extract
- 8 ounces (about 1 cup) sour cream
- 1/4 cup milk
- 2 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 2 half-pints fresh blueberries, picked through for stems (I find 2 cups frozen work fine here too)
- 1 tsp. lemon zest (optional) and little bit of lemon juice (optional)
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.