Saturday, January 30, 2010

Blueberry Coffee Cake Muffins

I am so excited how beautiful these came out! Plump fresh blueberries were perfect! The batter alone tasted so delicious. I felt like a kid again tasting it.  Haha. One difference I did notice was I creamed the butter and sugar like she said for 5 minutes and it totally came together perfect. I use to not sift my dry ingredients as to why? I know it was just laziness. But now I do and it also makes quite a difference. The recipe said it made 16 muffins but she must have been using a big muffin pan because the ones I made made about 20+ perfect sized muffins.

It is definitely going to be a very reliable recipe for sure! I think I will start posting the recipes for others to try out because they are absolutely perfect. It is the best feeling in the world when you have success in the kitchen! :)

Take Care, Lauren

Blueberry Coffee Cake Muffins Recipe
Copyright 2002. Barefoot Contessa Family Style Cookbook


  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 3 extra-large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 8 ounces (about 1 cup) sour cream
  • 1/4 cup milk
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 half-pints fresh blueberries, picked through for stems


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.

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