Ina Garten Coffee Cake Blueberry Muffins Recipe

I didn’t expect much the morning I made these. I had extra blueberries, a craving for something cozy, and the memory of a coffee cake muffin I once loved from a little bakery in Maine. That’s all.

What came out of the oven was something else entirely: golden domes with crisp edges, soft middles, and a richness that lasted for days.

Here’s how I brought them into Ina territory—moist, elevated, and bakery-level without the fuss.

Why This Works So Well

It’s the sour cream. Not yogurt, not buttermilk—sour cream. It gives the batter body, keeps the crumb plush, and pairs beautifully with the blueberries.

Ina also uses a generous amount of butter and mixes it with the sugar until it’s practically mousse. That air whipped in at the beginning? It’s what gives these muffins their delicate rise without being crumbly.

My Ingredient Notes

• Unsalted butter (12 tbsp) – The base of the flavor. I tested this with less, and the muffins turned out dry and slightly bready.
• Sugar (1½ cups) – A full amount, but balanced by the tart blueberries and sour cream.
• Extra-large eggs (3) – Ina’s standard. I’ve used large eggs in a pinch—just add an extra tablespoon of milk to make up the volume.
• Pure vanilla extract (1½ tsp) – Don’t skip it. That background warmth is subtle but key.
• Sour cream (1 cup) – The game-changer. I once swapped in Greek yogurt and regretted it—too tangy and dense.
• Milk (¼ cup) – Loosens the batter just enough to make it scoopable.
• All-purpose flour (2½ cups) – The structure. Measure with a light hand.
• Baking powder + baking soda – Both are essential. The baking soda activates with the sour cream for lift.
• Kosher salt (½ tsp) – Balances the sweet. I use Diamond Crystal.
• Fresh blueberries (2 half-pints) – I once used frozen. They bled into the batter and turned it slightly gray—not tragic, but not Ina.

What I Changed (Safely)

• Mini muffins – I’ve made these in mini pans for brunch spreads. Bake ~15 minutes.
• Lemon zest – I’ve added zest to the batter for a brighter profile. Beautiful with the blueberries.
• Half whole-wheat flour – Tried once with 50% white whole wheat. Still moist, but a little denser. Not bad if you like a heartier muffin.

Fixes That Mattered

What Went Wrong	Why It Happens	How to Fix It
Muffins sunk in the middle	Batter was overmixed	Stir just until the flour disappears—stop there
Berries sank to the bottom	Batter too thin or berries too wet	Pat berries dry and gently fold into thicker batter
Pale tops	Oven wasn’t fully preheated	Let oven sit at 350°F for 10 extra minutes before baking

How to Make Ina Garten’s Coffee Cake Blueberry Muffins

1. Preheat your oven to 350°F. Line 16 muffin cups with paper liners.
2. In a stand mixer fitted with the paddle, cream 12 tbsp butter and 1½ cups sugar on medium-high for 5 full minutes. It should look almost white and fluffy.
3. Add 3 eggs, one at a time, scraping down the bowl after each. Then mix in 1½ tsp vanilla, 1 cup sour cream, and ¼ cup milk until just blended.
4. In a separate bowl, sift together 2½ cups flour, 2 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
5. With mixer on low, gradually add dry ingredients to the wet until just combined.
6. Fold in 2 pints of blueberries gently with a spatula. The batter will be thick—that’s good.
7. Scoop batter into muffin cups, filling them generously (a little over the top is fine).
8. Bake 25–30 minutes, until tops are golden and a tester comes out clean.
9. Let cool in the pan 5 minutes, then transfer to a rack.

Tiny Habits, Better Results

• Use an ice cream scoop for evenly sized muffins.
• Let the batter rest 10 minutes before baking—helps hydrate the flour and reduces tunneling.
• Don’t skimp on creaming the butter and sugar—five minutes really means five minutes.
• Avoid washing the berries unless you must; if you do, dry them completely.

Next-Day Tips

• Room temp: Keep in an airtight container up to 3 days.
• Freezer: Wrap individually and freeze up to 3 months. Thaw at room temp or reheat at 300°F for 10 minutes.
• Microwave: 20 seconds to soften, but it won’t crisp the tops.

These are excellent with black tea or a dollop of crème fraîche if you’re feeling a little French.

Reader Qs Answered

Q: Can I use buttermilk instead of sour cream?
A: You can, but it changes the texture. Muffins will be lighter but not as rich. I prefer sticking to sour cream here.

Q: How do I keep the blueberries from sinking?
A: Two things help: thicker batter (don’t add extra milk) and folding them in gently, after drying them well.

Q: Can I turn this into a loaf?
A: Yes, but it’ll need 50–60 minutes in the oven. Tent with foil halfway through to avoid over-browning.

Try More Recipes:

• Ina Garten Lemon Icebox Cake
• Ina Garten Vanilla Cake Recipe
• Ina Garten Chocolate Bundt Cake