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Blueberry Coffee Cake Muffins

This easy recipe yields delicious blueberry coffee cake muffins, perfect for breakfast or a snack. Featuring a tender crumb and bursting with fresh blueberries, these muffins combine the richness of coffee cake with the convenience of individual servings. They are quick to prepare and bake, offering a delightful homemade treat.
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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

  • 2 Muffin Pans For baking 16 muffins; requires two standard 12-cup pans or one 12-cup and one 6-cup pan.
  • 1 Electric Stand Mixer Equipped with a paddle attachment for creaming butter and sugar.
  • 2 Large Mixing Bowls One for wet ingredients, one for dry ingredients.
  • 1 Fine-Mesh Sieve or Sifter For sifting dry ingredients to ensure a light texture.
  • 1 Rubber Spatula For folding in blueberries and scraping bowls.

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

Ensure all cold ingredients (butter, eggs, sour cream, milk) are at room temperature for a smooth, emulsified batter and optimal rise. Do not overmix the batter once the flour is added; mix only until just combined to avoid developing gluten, which can lead to tough muffins. Gently fold in the blueberries to prevent crushing them and ensure even distribution. For a true "coffee cake" experience, consider adding a simple streusel topping made from butter, flour, sugar, and a pinch of cinnamon, sprinkled over the batter before baking for added texture and aroma.