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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.


  • 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.

Categories: Bread  Muffin 
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