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Blueberry Coffee Cake Muffins Recipe

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This recipe for Blueberry Coffee Cake Muffins, by , is from Our Family's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Breeann Luck Nelson

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 sticks unsalted butter, softened
1 1/2 c. sugar
3 extra large eggs, at room temperature
1 1/2 tsp. pure vanilla extract
1 c. (about 8 oz.) sour cream
1/4 c. milk
2 1/2 c. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 half-pints fresh blueberries, stems removed.

Directions:
Directions:
Preheat oven to 350. Place 16 paper liners in muffin tins.

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, one at a time, then add the vanilla, sour cream and milk.

In a separate bowl, sift together 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. Do not over mix. Fold in blueberries with a spatula, making sure that the batter is completely mixed.

Scoop batter into prepared muffin tins, filling each cup just over the top. Bake at 350 for 25-30 minutes until the muffins are lightly browned on top and a cake tester comes out clean.

Number Of Servings:
Number Of Servings:
16 muffins
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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