Delicious Blueberry Coffee Cake Muffins Recipe
Dear coffee lovers,
Are you looking for a perfect breakfast muffin that will start your day on the right foot? Something that is not only scrumptious, but also fills the room with the irresistible aroma of freshly baked coffee cake? Look no further, friends.
Introducing my latest obsession – Blueberry Coffee Cake Muffins! This recipe is a delightful combination of two classic breakfast treats; blueberry muffins and coffee cake. Imagine biting into a fluffy and moist muffin bursting with fresh blueberries, topped with a sweet streusel crumbly topping, all while enjoying the inviting scent of coffee cake. These heavenly muffins are best served warm with a cup of freshly brewed coffee or tea. Trust me; you don’t want to miss out!
This recipe is one that has been passed down from generation to generation, and I am excited to share it with you today. We will need basic baking essentials such as flour, sugar, butter and eggs, along with fresh blueberries and sour cream to add just the right amount of tanginess. With just a few easy steps, these Blueberry Coffee Cake Muffins can be yours to enjoy as often as you like.
So go ahead and grab that apron! Whether you have company coming over or just want to treat yourself to something special, these Blueberry Coffee Cake Muffins are the way to go. Let’s get baking!
Why You’ll Love This Recipe
Are you a fan of coffee cake? Are you also in love with muffins? Look no further than these blueberry coffee cake muffins!
What’s not to love about these delectable treats? They are the perfect breakfast, snack or even dessert. Let me tell you why you’ll love this recipe!
First of all, the combination of the tartness of fresh blueberries and the sweetness of the crumbly streusel topping is simply divine. Every bite will leave you craving more.
In addition to taste, these muffins are also very easy to make. The recipe only requires basic ingredients that you probably already have in your pantry such as flour, sugar, butter, milk and eggs. In fact, this recipe is very flexible and allows substitutions and variations to fit almost any dietary restrictions.
But wait, there’s more! These muffins are incredibly versatile. You can enjoy them as a morning pick-me-up alongside your favorite cup of coffee or tea. They also make for a great party treat or potluck dish. They are simply perfect for any occasion.
Not convinced yet? How can you resist the warm aroma of freshly baked muffins wafting through your home? These blueberry coffee cake muffins will quickly become a favorite recipe in your baking arsenal. Trust us, once you try them, you’ll be hooked!
Ingredient List
Here’s the rundown of what you need to gather to make these mouthwatering Blueberry Coffee Cake Muffins:
-
For the Muffin Batter: 2 cups of All-purpose Flour, 2 teaspoons of Baking powder, 1/4 teaspoon of Baking soda, 1/2 teaspoon of Kosher salt, 1 stick (1/2 cup) of Unsalted butter softened at room temperature, 1 ½ cups of Granulated sugar, 2 Large eggs at room temperature, 2 teaspoons of Pure vanilla extract, 3/4 cup of Milk at room temperature, and 1/4 cup of Sour cream.
-
For the Blueberry Filling: 1 cup of Fresh blueberries.
-
For the Cinnamon Streusel topping: ½ cup of All-purpose flour, 1/3 cup of Granulated sugar, ½ teaspoon of Salt, and ¼ cup (half a stick) of Unsalted butter cut into small pieces and chilled.
These ingredients should be enough to yield around twelve scrumptious muffins. If you don’t have fresh blueberries on hand, you can use frozen ones instead. For best results, allow frozen blueberries to thaw completely before using them in the recipe.
The Recipe How-To
Preheat the oven to 350°F. Line a muffin tin with paper liners and set aside.
In a mixer fitted with the paddle attachment, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.
Add in 2 large eggs, one at a time, mixing well after each addition. Stir in 3/4 cup of sour cream and 2 teaspoons of pure vanilla extract, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/4 teaspoon of baking soda, and 1/2 teaspoon of kosher salt. Gradually add the dry ingredients into the mixer on low speed, alternating with adding in 1/3 cup of milk until just combined; do not overmix.
Carefully fold in 2 cups of fresh blueberries into the batter using a spatula.
To make the cinnamon streusel topping, mix together 1/2 cup of all-purpose flour, 1/4 cup of granulated sugar, 1/4 teaspoon of kosher salt, and 1/2 teaspoon of cinnamon in a small bowl. Add in 4 tablespoons (half a stick) of softened unsalted butter and mix until crumbly.
Spoon the batter into each muffin liner until about 2/3 full. Sprinkle some streusel topping over each muffin before baking at 350°F for about 20-25 minutes or until a toothpick comes out clean when inserted into the center of a muffin.
Let cool on wire racks for at least 5 minutes before serving. Enjoy these deliciously moist and flavorful Blueberry Coffee Cake Muffins as an afternoon treat or breakfast snack with your favorite cup of coffee!
Substitutions and Variations
Blueberry coffee cake muffins are a versatile recipe that can be easily adapted to suit individual preferences. There are many ways to change up the ingredients or add new elements to create a different flavor profile, so feel free to experiment with your muffins! Here are some substitutions and variations suggestions to try:
1. Substitute fresh blueberries with frozen blueberries, raspberries, or blackberries for a different flavor or mix different berries for a delicious blend.
2. Swap out the milk for almond, soy or any other non-dairy milk and substitute sour cream with coconut cream. This will make the recipe vegan-friendly.
3. For gluten-free options, substitute all-purpose flour with rice flour, almond flour or arrowroot flour.
4. Add a teaspoon of cinnamon or nutmeg powder into your batter, it’s gonna smell heavenly whilst baking!
5. To turn these muffins into more decadent treats, you can top them off with cinnamon streusel or crumb topping before baking. This will give them an irresistible texture and crunch.
6. You can also use this recipe as a base to create other baked goods such as bundt cakes or blueberry crumble muffins by switching up the pan.
7. If you want to change the sweetness level, adjust the sugar quantity according to your taste preference.
Remember, you can always get creative and play with different combinations of ingredients to get your perfect batch of muffins. Don’t be afraid to try out new flavors – who knows, you might discover something amazing!
Serving and Pairing
Are you looking for a perfect companion for your morning coffee? Look no further than these Blueberry Coffee Cake Muffins! These muffins are my go-to for a quick breakfast, a delicious afternoon snack, or even as a dessert. The combination of the classic coffee cake flavors and fresh blueberries make this recipe versatile for any time of the day.
These Blueberry Coffee Cake Muffins pair well with a hot cup of coffee, black tea, or even a glass of cold milk. They also make for an ideal brunch item that can be served with some freshly whipped cream and seasonal fruits on the side.
There’s no need to worry about dietary restrictions when it comes to these muffins. They are vegetarian-friendly and can be easily adapted to fit gluten-free or dairy-free lifestyles by using alternative ingredients such as olive oil instead of butter, gluten-free flour or almond milk instead of regular milk.
For serving, I recommend warming these muffins up in the oven or microwave for a few seconds before enjoying them. It will help to release the flavors and give them that freshly baked taste.
So why not whip up a batch of these Blueberry Coffee Cake Muffins and enjoy them anytime, anywhere? You won’t be disappointed!
Make-Ahead, Storing and Reheating
Folks, I am a frequent baker and let me tell you that these blueberry coffee cake muffins are irresistible. But what if you want to make them ahead of time, or even save some for later? Don’t worry because I have got you covered.
You can enjoy these muffins fresh out of the oven or make them ahead of time to save yourself from early morning baking stress. These muffins could be refrigerated for up to 5-7 days, or frozen in an airtight container for up to 2 months.
How do you reheat these little pieces of heaven, you ask? First thing first, please remove the paper cups before reheating. The most gentle method is to defrost and warm them naturally on your countertop. Just pop those babies on a plate, cover them with a clean kitchen towel and give them some time to defrost for about 2-3 hours. Then, follow with preheating your oven at 350 F degrees and reheating for 5 minutes.
If you’re short on time or patience, have no fear; there’s a quicker solution! Just reheat these in the microwave by wrapping each one up in a damp kitchen towel or paper napkin for about 20 seconds. Be mindful not to overheat them; otherwise, they may turn too dry.
Now that I’ve mentioned how to store, freeze and reheat them let me emphasize that nothing beats freshly baked goods right out of the oven. So indulge while the muffins are warm and savor every bite.
Tips for Perfect Results
To achieve the best results, follow these tips for making Blueberry Coffee Cake Muffins:
1. Don’t overmix the batter: Be careful when mixing the batter as overmixing can make them dense and tough. Mix the ingredients until they are just combined and small lumps of flour are visible.
2. Use fresh blueberries when possible: While frozen berries can be used in this recipe, fresh ones are much better as they have better texture and flavor.
3. Measure ingredients accurately: Precise measurement is crucial in baking, it determines the texture, taste, and the look of the final product. Measuring cups and spoons will help you achieve accuracy.
4. Room temperature ingredients are key: Room temperature eggs, butter, and milk incorporate more easily into the batter, which results in a smoother texture and airier muffins.
5. Preheat the oven: Give your oven enough time to heat and stabilize at a precise temperature before you start baking. This helps achieve even heat distribution throughout the muffins.
6. Check for doneness before removing from oven: To check if your muffins are done, use a toothpick or cake tester inserted in the center of each muffin to see if it comes out clean or with just a few crumbs attached.
7. Store muffins properly: Let muffins cool completely down in room temperature before storing them in an airtight container to prevent them from absorbing moisture and becoming soggy.
Follow these tips and your Blueberry Coffee Cake Muffins will turn out perfectly every time!
Bottom Line
In conclusion, these Blueberry Coffee Cake Muffins are a delectable treat that you simply cannot pass up. With their perfect balance of sweet and tart flavors, they make for an ideal breakfast or afternoon snack. Plus, they are simple to make and offer plenty of opportunities for variation and experimentation.
So what are you waiting for? Grab some fresh or frozen blueberries, preheat your oven, and get baking! Whether you follow Ina Garten’s recipe or put your spin on it, I’m certain that this will be a recipe that you’ll come back to time and time again.
In the world of baked goods, these muffins are a true standout. They’re moist, flavorful, and highly addictive – everything you could want in a coffee cake muffin. I guarantee that once you try them out for yourself, you’ll find yourself recommending them to everyone you know.
All in all, these Blueberry Coffee Cake Muffins are proof that sometimes the simplest recipes are the best. They offer a great way to switch up the traditional blueberry muffin or coffee cake routine while satisfying your sweet tooth. So go ahead and indulge – with these muffins in your life, every day is worth celebrating!
Blueberry Coffee Cake Muffins Recipe
Ingredients
- 12 tablespoons 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 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
- 1 pint fresh blueberries, picked through for stems
Instructions
- Preheat the oven to 350°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 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, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
Add Your Own Notes
Nutrition
Recommended Recipes Just For You
None found
