Love and Olive Oil

Blueberry Coffee Cake Muffins

These are delicious blueberry muffins. I substituted the sour cream with some plain yogurt, and they turned out just fantastic. A definite make if you’re a blueberry muffin fan!

Blueberry Coffee Cake Muffins
Blueberry Coffee Cake Muffins

Recipe from Barefoot Contessa. Makes 16-24 muffins.

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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  2. How come it is blueberry COFFEE cake muffins if theres no coffee? or are they simply suppose to be eaten with coffee?

  3. Picture suggests maybe there wasn’t enough baking powder to raise these properly, or the baking soda (which reacts with the acid in the sour cream immediately and then deflates as the batter is parceled into the muffin cups)) caused the glitch. Try a bit more baking powder (which depends on the heat of the oven for their rising action) or don’t use the baking soda.

    Curious: why not just one pint of blueberries rather than two half pints?

  4. what makes them coffee cakey? The sour cream?

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