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Blueberry Coffee Cake Muffins


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

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 kosher salt
2 half-pints fresh blueberries


Preheat oven to 350F. Place 16 paper liners in muffins pans.


In bowl of electric mixer fitted with paddle attachment, cream butter and sugar until light and fluffy, about 5 minutes.


With mixer on low speed, add eggs 1 at a time, then add vanilla, sour cream and milk.


In separate bowl sift flour, baking powder, baking soda and salt.


With mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in blueberries with spatula and be sure batter is completely mixed.


Scoop the batter into the muffin pans, filling each cup just over the top


Bake for 25 to 30 minutes or until lightly browned on top and cake tester comes out clean.


Pairs Well With


Notes

Blueberry Coffee Cake Muffins This recipe came from Barefoot Contessa Family Style Cookbook These are moist and keep well. We made them with cherries and they were just as good.

I am so glad you enjoyed them as well. Thanks for the comment. :)

Tthese muffins were the best I have ever had!! I have searched
and tried alot of different recipes but this is the winner....thanks
for sharing!

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