Ina’s Blueberry Coffee Cake Muffins

 

 

After I bought blueberries at the farmers’ market last weekend I went straight to one of my favorite Ina cookbook’s, Barefoot Contessa Family Style. Costco carries many of her cookbooks but I haven’t seen this one for sale there in ages.  This recipe produces a cakey, light muffin with lots of flavor that has enough substance to stand alone or to be turned into yummy blueberry shortcake.  I’ll stock up on blueberries in the next week because they freeze perfectly and I know how good they are for us. If there is even a slim chance that they will improve my brain function, lower my blood pressure and act like an anti-inflammatory agent against joint pain I’m willing to include them in my diet, lots of them. And they are one of the most versatile and delicious fruits we will ever find.

 

 

5.0 from 3 reviews
Ina's Blueberry Coffee Cake Muffins
 
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Ingredients
  • 12 tablespoons (1-1/2 sticks) unsalted butter, room temperature
  • 1-1/2 cups sugar
  • 3 extra large eggs at room temperature
  • 1-1/2 teaspoons vanilla extract
  • 1 cup sour cream
  • ¼ cup milk
  • 2-1/2 cups flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 pint fresh blueberries
Instructions
  1. Preheat oven to 350 degrees. Place 16 paper liners in muffin tins.
  2. 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 blended.
  3. Scoop the batter into the prepared muffin pans, filling each cup just yo the top. Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

 

The recipe states that it make 16 cupcakes.  I made 12 and had enough batter left to make an 8 inch square coffee cake. I’m going to make a note to myself to add a streusel topping the next time I make these muffins.  They are good, but they need a little something, something to kick them up a notch.

 

 

Here are  additional blueberry recipes you will enjoy:

Peach and Blueberry Cobbler with Cinnamon Streusel at A Feast for the Eyes

Apple Blueberry Brown Butter Bliss at Barbara Bakes

Chilled Wild Blueberry Soup at Moveable Feast

Limoncello Frozen Yogurt with Blueberry Sauce by Ciao Chow Linda

 

 

Comments

  1. Lynn says

    These looks yummy Cathy, I agree with you about blueberries I freeze some every year and enjoy them over the winterr months.

  2. Happier Than A Pig in Mud says

    They sound great Cathy! I love adding sour cream, seems to really make batters amazing!
    PS-I love how my little icon is always the same, the little green guy with crazy hair! Wonder how they knew about my hair:@)

  3. says

    I also hope blueberries as as good for us experts say, Cathy! Your blueberry muffins look tasty!
    I bought two big containers of blueberries at Costco and I have been enjoying eating them at breakfast and after dinner. I made banana bread this week and put a couple cups of blueberries in it which was wonderful!
    Pat recently posted..A Flower RainbowMy Profile

  4. says

    I love blueberry muffins! I am eating one right now, blueberry peach that dh made, I let him make the muffins, he is a pro! Your look great, and the streusel couldn’t hurt! :)
    Kathleen recently posted..Aqua PaisleyMy Profile

  5. says

    I love Ina Garten so I’m very much looking forward to trying her recipe! And the blueberries’ antioxident properties are a plus! She makes this really good corn salad as well.

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