Barefoot Contessa S Blueberry Coffee Cake Muffins Recipe

Ingredients for Barefoot Contessa S Blueberry Coffee Cake Muffins

• Unsalted Butter
• 1 ¾ cups granulated sugar
• Extra Large Eggs
• Pure Vanilla Extract
• ½ cup sour cream
• ½ cup milk
• All Purpose Flour
• ¾ cup whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• Kosher Salt
• Fresh Blueberries

How to Make Barefoot Contessa S Blueberry Coffee Cake Muffins

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. 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).
3. Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract, ½ cup sour cream, and ½ cup milk.
4. 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.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
6. Gently fold in 2 cups fresh blueberries using a spatula. Be careful not to overmix.
7. Fill each muffin liner about ¾ full using an ice cream scoop for even baking (optional).
8. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the tops are lightly golden brown.
9. 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.