Barefoot Contessa's Blueberry Coffee Cake Muffins

Recipe by Juenessa
READY IN: 50mins
YIELD: 16 muffins




  • Preheat oven to 350 degrees.
  • 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 one 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.
  • Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
  • **Barefoot Contessa uses an ice-cream scoop to measure the batter so that every muffin comes out the same size.
  • ***Greasing the tops of the pans makes it easier to take the muffins out after baking.