Blueberry Coffee Cake Muffins
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 24 muffins 1x
- Category: Sweets
Ingredients
Scale
- 12 Tablespoons butter, softened (1 1/2 sticks)
- 1 cup sugar
- 3 eggs
- 1 1/2 teaspoons vanilla
- 1 cup (8 oz) sour cream
- 1/4 cup milk
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1–2 pints blueberries (depending on how much berries you like in your muffins) fresh or frozen
Instructions
- Preheat the oven to 350 degrees. Place muffin liners in muffin pans.
- Using a standing mixer with a paddle attachment or a hand mixer, cream the butter and sugar until light and fluffy.
- Add eggs, one at a time, using a rubber spatula to scrape down the sides when needed. Add the sour cream, milk and vanilla, mix just until incorporated.
- Meanwhile, whisk the dry ingredients in a separate bowl.
- Add to the batter. Mix just until combined.
- Use a rubber spatula to gently fold in the berries.
- If you’re using frozen berries, toss them in 1 Tablespoon of flour first before adding to the batter, so they don’t turn your muffin batter into a purple mess. Fill the muffin cups with batter; I use an ice cream scoop.
- Bake for about 25 minutes, until golden and toothpick comes out clean when you test them.