Ingredients for Barefoot Contessa's Blueberry Coffee Cake Muffins
- 1 cup (2 sticks) Unsalted Butter
- 1 ¾ cups Granulated Sugar
- 4 large Eggs
- 1 teaspoon Vanilla Extract
- ½ cup Sour Cream
- ½ cup Milk
- 1 ¾ cups All-Purpose Flour
- ¾ cup Whole Wheat Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 2 cups Fresh Blueberries
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How to Make Barefoot Contessa's Blueberry Coffee Cake Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy (about 5 minutes using an electric mixer with a paddle attachment).
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract, ½ cup sour cream, and ½ cup milk.
- In a separate bowl, whisk together 1 ¾ cups all-purpose flour, ¾ cup whole wheat flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Gently fold in 2 cups fresh blueberries using a spatula. Be careful not to overmix.
- Fill each muffin liner about ¾ full using an ice cream scoop for even baking (optional).
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the tops are lightly golden brown.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Lightly greasing the muffin tin helps with easy removal.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
82g
Fat
39g
Carbs
9g
