Moist Blueberry Coffee Cake Muffins (#1138)

Serves
Ready
16
41
Minutes
Prep
Cook
15
Minutes
26
Minutes
Categories
Cakes Desserts Muffins Snacks
Share This Recipe

Ingredients

  • 12 tablespoons Unsalted Butter 1 1/2 sticks, at room temperature
  • 1 1/2 cups Sugar
  • 4 large Eggs at room temperature
  • 2 tsp Vanilla Extract
  • 1 cup Sour Cream 8 ounces
  • 1/4 cup Milk
  • 2 1/2 cups All-Purpose Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 pint Blueberries fresh or frozen

Directions

  1. Preheat the oven to 350° f (180° c).
  2. Coat muffin pans with cooking spray, or greased with butter, or line with muffin papper.
  3. Cream the butter and sugar until light and fluffy, about 5 minutes in the bowl with an electric mixer.
  4. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk.
  5. In another large bowl, sift together the flour, baking powder, baking soda, and salt.
  6. With the mixer on low speed, add the flour mixture to the batter and mix until just incorporated.
  7. Gently fold in the blueberries with a spatula and be sure the batter is completely mixed without any dry spot left.
  8. Divide the batter amont the prepared muffin pans, filling each cup just over the top, and bake for about 30 minutes, until the muffins are lightly browned on top and a wooden stick inserted in the center comes out clean.
  9. Cool in the pans on a wire rack for 10 minutes.
  10. Transfer muffins onto the wire rack, serve warm or at room temperature.
Source: {{url}}