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Nutrition Facts
Serving Size 1 muffins 97g Recipe makes 16 muffins)
Calories 282
Calories from Fat 119		(42%)
Amount Per Serving		%DV
	Total Fat 13.2g	20%
	Saturated Fat 7.9g	39%
	Monounsaturated Fat 3.6g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 76mg		25%
Sodium 166mg		6%
Potassium 80mg		2%
Total Carbohydrate 37.4g		12%
	Dietary Fiber 1.0g	3%
	Sugars 20.7g
Protein 4.2g		8%
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Breakfast is in the Freezer (OAMC)

HeatherFeather

Blueberry Coffee Cake Muffins

Recipe #81611 | 35 min | 10 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Miraklegirl
Jan 20, 2004

From Ina Garten (the Barefoot Contessa Family Style cookbook).

16 muffins (change servings and units)

Ingredients

12 tablespoons 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 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
1 pint fresh blueberries, picked through for stems

Directions

1
Preheat the oven to 350°F.
2
Place 16 paper liners in muffin pans.
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.
4
With the mixer on low speed, add the eggs one at a time, then add the vanilla, sour cream, and milk.
5
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
6
With the mixer on low speed add the flour mixture to the batter and beat until just mixed.
7
Fold in the blueberries with a spatula and be sure the batter is completely mixed.
8
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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Featured Reviews for This Recipe

From: Gluten Free Jungle

On Jul 14, 2009

I adapted this recipe to make them gluten free (GF). I replaced the flour with the same amount of Bette Hagman's 4 flour mix (http://www.csaceliacs.org/recipes/FlourFormulas.php) and added 1 and 1/4 tsp. Xanthan Gum. They turned out very moist and were not crumbly. Even my non GF husband had 4 for breakfast and asked me if I was sure they were GF.

0 people found this review helpful

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From: DoubleA's Mom

On Jan 8, 2009

These muffins are so delicious. I saw the episode on the Food Network where Ina made these and she made up the batter the night before, covered in a bowl with cling wrap, and then baked them off the next morning. That is how I do it, so that I have a warm breakfast with a side of fruit for my family and with a lot less work and clean up in the morning!! If you don't fill the muffin cups all of the way to the top, then it makes closer to 20 or 22 muffins, rather than 16.

1 person found this review helpful

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From: HeatherFeather

On May 29, 2004

If you enjoy sweet, very light and very,very buttery flavored muffins - then you should try these. Ultra rich, and very tasty. My husband ate 3 of these in one sitting. The batter is very thick, so I used an ice cream scoop to portion out the dough.

9 people found this review helpful

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From: chia

On Feb 14, 2004

these are just soooo delicious! they rose high, look lovely, taste great! and the yeild and cooking time is right on! this is a keeper and i'd like to try it with cranberries, nuts, etc. i will definitely be making these often

6 people found this review helpful

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