Ina Garten Coffee Cake Blueberry Muffins, made with butter, sugar, eggs, vanilla extract, sour cream, milk, all-purpose flour, baking powder, baking soda, salt, and fresh blueberries. The recipe takes about 25 to 30 minutes to bake and yields 16 servings.
More Ina Garten Recipe:
? Why You’ll Love Coffee Cake Blueberry Muffins Recipe
- Bursting with juicy blueberries for a burst of flavor in every bite.
- Moist and tender texture that melts in your mouth.
- Perfect balance of sweetness, not too sugary but just right.
❓ What Is Ina Garten Coffee Cake Blueberry Muffins Recipe?
Ina Garten Coffee Cake Blueberry Muffins Recipe combines unsalted butter, sugar, eggs, vanilla extract, sour cream, milk, all-purpose flour, baking powder, baking soda, kosher salt, and fresh blueberries.
? Ina Garten Coffee Cake Blueberry Muffins Ingredients
- 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
? How To Make Ina Garten Coffee Cake Blueberry Muffins
- Preheat your oven to 350 degrees Fahrenheit.
- Put 16 paper liners in muffin pans.
- Use an electric mixer with the paddle attachment. Cream together the butter and sugar until it’s light and fluffy, which should take about 5 minutes.
- Keep the mixer on low speed. Add the eggs one at a time. Then, add the vanilla, sour cream, and milk.
- In a different bowl, sift together the flour, baking powder, baking soda, and salt.
- Slowly add the flour mixture to the batter while the mixer is on low speed. Mix until it’s just combined.
- Gently fold in the blueberries with a spatula, making sure the batter is well mixed.
- Spoon the batter into the muffin pans, filling each cup just over the top.
- Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
? Recipe Tips
- Ensure ingredients are at room temperature for smoother mixing.
- Cream butter and sugar thoroughly for a light and fluffy texture.
- Do not overmix the batter to avoid tough muffins.
- Use fresh blueberries for the best flavor and texture.
? What To Serve With Coffee Cake Blueberry Muffins?
You can serve coffee cake blueberry muffins with coffee, milk, fresh fruit, whipped cream, or butter and jam.
? How To Store Leftovers Coffee Cake Blueberry Muffins?
- In the fridge: Store leftovers coffee cake blueberry muffins in an airtight container for 5 days.
- In the freezer: Wrap leftovers coffee cake blueberry muffins individually in plastic wrap and freeze for 3 months.
? How To Reheat Leftovers Coffee Cake Blueberry Muffins?
- In the oven: Preheat to 350°F and reheat leftovers coffee cake blueberry muffins for 10 minutes.
- In the microwave: Heat leftovers coffee cake blueberry muffins on high for 30 seconds.
FAQ’S:
Can I Use Salted Butter Instead Of Unsalted?
Yes, you can use salted butter, but adjust the added salt in the recipe accordingly to balance the flavor.
Can I Use Frozen Blueberries Instead Of Fresh?
Yes, frozen blueberries can be used, but ensure to thaw and drain them before adding to the batter to prevent excess moisture.
Why Are Coffee Cake Blueberry Muffins Moist?
Coffee cake blueberry muffins are moist due to ingredients like sour cream, which adds richness and moisture to the batter, along with the butter and eggs.
Can I Add Lemon Juice For A Citrus Flavor?
Yes, you can add lemon juice for a citrus flavor, but consider using lemon zest for a more intense citrus flavor without altering the batter’s consistency. Lemon zest also adds a fragrant aroma to the muffins.
More Ina Garten Recipe:
Jamie Oliver Coffee Cake Blueberry Muffins Nutrition Facts
- Calories: 200
- Total Fat: 8.6g
- Saturated Fat: 5.2g
- Trans Fat: 0.3g
- Polyunsaturated Fat: 0.5g
- Monounsaturated Fat: 2.2g
- Cholesterol: 39mg
- Sodium: 163mg
- Total Carbohydrates: 29g
- Dietary Fiber: 1g
- Sugars: 17g
- Protein: 2.6g
- Calcium: 41mg
- Iron: 0.4mg
- Potassium: 55.3mg
Ina Garten Coffee Cake Blueberry Muffins Recipe
Description
Ina Garten Coffee Cake Blueberry Muffins, made with butter, sugar, eggs, vanilla extract, sour cream, milk, all-purpose flour, baking powder, baking soda, salt, and fresh blueberries. The recipe takes about 25 to 30 minutes to bake and yields 16 servings.
Ingredients
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Put 16 paper liners in muffin pans.
- Use an electric mixer with the paddle attachment. Cream together the butter and sugar until it’s light and fluffy, which should take about 5 minutes.
- Keep the mixer on low speed. Add the eggs one at a time. Then, add the vanilla, sour cream, and milk.
- In a different bowl, sift together the flour, baking powder, baking soda, and salt.
- Slowly add the flour mixture to the batter while the mixer is on low speed. Mix until it’s just combined.
- Gently fold in the blueberries with a spatula, making sure the batter is well mixed.
- Spoon the batter into the muffin pans, filling each cup just over the top.
- Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
Notes
- Ensure ingredients are at room temperature for smoother mixing.
Cream butter and sugar thoroughly for a light and fluffy texture.
Do not overmix the batter to avoid tough muffins.
Use fresh blueberries for the best flavor and texture.