Blueberry Coffee Cake Muffins
This recipe yields light and fluffy blueberry coffee cake muffins. It emphasizes proper ingredient temperatures and mixing techniques to achieve a tender crumb with bursts of fresh blueberries, making them a perfect accompaniment for breakfast or a coffee break.
Equipment
- 1 Muffin Pan Standard 12-cup muffin pan, may need two depending on size.
- 1 Electric Mixer Stand mixer with paddle attachment or a powerful hand mixer.
- 2 Mixing Bowls One for wet ingredients, one for dry.
- 1 Fine-mesh sieve or sifter For sifting dry ingredients.
- 1 Rubber Spatula For folding ingredients and scraping bowls.
Ingredients
Main
- 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
Instructions
- Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
- 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 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the 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. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
- Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
Notes
Ensuring all cold ingredients like butter, eggs, sour cream, and milk are at true room temperature is paramount for a smooth, emulsified batter and optimal muffin texture. Overmixing the batter after adding the dry ingredients will develop the gluten too much, resulting in tough muffins; mix only until just combined. For enhanced flavor and a classic coffee cake element, consider adding a simple streusel topping made from butter, flour, and brown sugar. To prevent blueberries from sinking, lightly toss them in a tablespoon of flour before folding into the batter.