Wednesday, March 4, 2015

Blueberry Coffee Cake Muffins

Is it just me, or has this winter seemed a whole lot longer than winters past? We didn't even get as much snow this year as last, not by half, but it seems as if it has been winter for years. The other day I was thinking about how good a warm-from-the-vine home grown tomato would taste.  We're four months away from those, but my craving for fresh fruits and vegetables will not be ignored, so this morning, after gobbling down a bowl of fresh blueberries, I decided to turn what remained into muffins.

I have a lot of good recipes for blueberry muffins, but this one from Ina Garten continues to be one of my favorites.  It's from her book Barefoot Contessa Family Style, and, true to its name, it is more like a moist, sweet coffee cake than a plain old muffin. Available in various locations on the web, I have reproduced the recipe below for the sake of convenience. I cut the recipe in half with great success and sprinkled each with a whisper of streusel topping (something I always keep in the freezer just for such an occasion).

Blueberry Coffee Cake 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° 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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Bernideen said...

I think I have made these before and my hubby loved them but I don't want to chance that so I am printing this out! Wonderful!

Stone Cottage Adventures said...

Mmmm... I love coffee cake AND I love blueberries! These look scrumptious! Thank you for the recipe AND for hopping on board The Great Blog Train! -Marci @ Stone Cottage Adventures