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    You are in: Home / Recipes / Barefoot Contessa's Blueberry Coffee Cake Muffins Recipe
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    Barefoot Contessa's Blueberry Coffee Cake Muffins

    Barefoot Contessa's Blueberry Coffee Cake Muffins. Photo by Redsie

    1/2 Photos of Barefoot Contessa's Blueberry Coffee Cake Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Juenessa's Note:

    Adapted from the Barefoot Contessa Family Style Cookbook, 2002. At the intro of this recipe Ina Garten says that there were days that her specialty food shop would bake 2,000 of these muffins on a Saturday morning and by 9:30AM, they would all be gone! I changed the recipe just a bit, instead of using 2 1/2 cups all-purpose white flour, I split the flour between all-purpose white flour and wheat flour. You don't have to do this, if you don't want to. I always try to incorporate wheat flour into recipes that call for flour.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Place 16 paper liners in muffin pans.
    3. 3
      In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
    4. 4
      With the mixer on low speed, add the eggs one at a time, then add the vanilla, sour cream, and milk.
    5. 5
      In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
    6. 6
      With the mixer on low speed add the flour mixture to the batter and beat until just mixed.
    7. 7
      Fold in the blueberries with a spatula and be sure the batter is completely mixed.
    8. 8
      Scoop the batter into the prepared muffin pans, filling each cup just over the top.
    9. 9
      Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
    10. 10
      **Barefoot Contessa uses an ice-cream scoop to measure the batter so that every muffin comes out the same size.
    11. 11
      ***Greasing the tops of the pans makes it easier to take the muffins out after baking.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on July 28, 2007


      Made as you suggested - half all-purpose flour and half wheat flour. These muffins came out not too sweet, tasty and perfect for breakfast or a light snack. They baked in about 30 minutes. The batter didn't rise much but they tasted real nice!! I made 24 muffins out of the mix. Thanks Juenessa!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Barefoot Contessa's Blueberry Coffee Cake Muffins

    Serving Size: 1 (1408 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 246.5
    Calories from Fat 118
    Total Fat 13.1 g
    Saturated Fat 7.8 g
    Cholesterol 76.0 mg
    Sodium 165.8 mg
    Total Carbohydrate 29.9 g
    Dietary Fiber 0.7 g
    Sugars 20.7 g
    Protein 3.2 g

    The following items or measurements are not included:

    wheat flour

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