Blueberry Coffee Cake Muffins
 
 
Barely adapted from Ina Garten "Barefoot Contessa Family Style"
Author:
Serves: 16
Ingredients
  • 1½ sticks of butter, unsalted at room temperature
  • 1½ cups sugar
  • 3 large eggs, at room temperature
  • 1½ tsps pure vanilla extract
  • 1 cup sour cream
  • ¼ cup whole milk
  • 2½ cups all purpose flour (unbleached preferably)
  • 2 teaspoons baking powder (aluminium free preferably)
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 2 half pints of blueberries (about two cups fresh or thawed if frozen)
Instructions
  1. Preheat oven to 350ºF
  2. Line muffin tin with paper muffin cups
  3. 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. It's very important that you fold in with the spatula.
  4. Scoop the batter (use a standard ice cream scoop if you have one) 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.
Recipe by Cooks and Kid at https://cooksandkid.com/blueberry-coffee-cake-muffins/