Go Back

Blueberry Coffee Cake Muffins

This recipe yields 16 fluffy blueberry coffee cake muffins. It involves creaming butter and sugar, then incorporating eggs, vanilla, sour cream, and milk. Dry ingredients are sifted and gently folded into the wet batter along with fresh blueberries. The muffins are then baked until golden, offering a delightful treat with a perfect balance of sweetness and tang.
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings: 16 people
Course: Breakfast, lunch/dinner
Cuisine: American
Calories: 5349
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 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

Equipment

  • 1 Electric Mixer With paddle attachment
  • 2 Mixing Bowls One large for wet ingredients, one for dry
  • 1 Muffin Pans For 16 muffins
  • 1 Sifter For dry ingredients
  • 1 Rubber Spatula For folding and scraping

Method
 

  1. Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
  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 mixed.
  3. 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.

Notes

Ensuring all dairy ingredients (butter, eggs, sour cream, milk) are at room temperature is crucial for a smooth, emulsified batter that bakes evenly. Overmixing the batter after adding dry ingredients can develop too much gluten, resulting in tough muffins; mix just until combined. When folding in blueberries, do so gently to avoid crushing them, which can tint the batter gray. Filling muffin cups generously, just over the top, helps achieve those classic domed muffin tops. For an extra touch, consider adding a streusel topping before baking to enhance the 'coffee cake' aspect.