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Blueberry Coffee Cake Muffins

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There’s something special about the warmth of homemade blueberry muffins fresh out of the oven. The way the sweet, juicy blueberries burst with flavor in each bite instantly brings comfort and joy. Today, I’m thrilled to share my take on coffee blueberry muffins—a delightful blend of sweetness and nostalgia. Perfect for breakfast, a cozy afternoon snack, or whenever you need a little pick-me-up, these muffins are sure to brighten your day!

 

Ingredients

  • 12 Tbs butter
  • 1 1/2 c sugar
  • 3 large eggs
  • 1 1/2 tsp vanilla extract
  • 1 c sour cream
  • 1/4 c milk
  • 2 1/2 c flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 pint blueberries

Directions

  1. Preheat oven to 350 degrees F. Place 16 paper liners in muffin pans 
  2. Cream the Butter and Sugar:
    In a large bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy for about 5 minutes 
  3. Add the Wet Ingredients:
    Beat in the eggs, one at a time, followed by the vanilla extract, sour cream, and milk. Mix until smooth and well-combined.
  4. Mix the Dry Ingredients:
    In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Combine and Fold in Blueberries:
    Slowly add the dry ingredients to the wet mixture and stir just until combined. Gently fold in the blueberries, being careful not to overmix.

  6. Fill the Muffin Tin:
    Spoon the batter evenly into the muffin cups, filling them about 3/4 full.

  7. Bake:
    Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.

  8. Cool and Serve:
    Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Tips:

  1. Room Temperature Ingredients: Make sure your butter, eggs, sour cream, and milk are at room temperature for better mixing and a fluffier texture.
  2. Fresh Blueberries: Use fresh blueberries if possible, as they have the best flavor. If using frozen, do not thaw them; add them directly to the batter to prevent color bleeding.
  3. Don’t Overmix: Be careful not to overmix the batter after adding the flour. Overmixing can lead to dense muffins.
  4. Check for Doneness: Ovens can vary, so start checking for doneness a couple of minutes before the suggested baking time. The muffins should be golden brown and a toothpick inserted in the center should come out clean.
  5. Add a Streusel Topping: For added texture and flavor, consider topping the muffins with a simple streusel made from flour, sugar, and butter before baking.
  6. Storage: Store muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. They can also be frozen for longer storage—just wrap them individually in plastic wrap and place them in a freezer bag.
  7. Custom Variations: Feel free to add other ingredients like lemon zest, chopped nuts, or a sprinkle of cinnamon for extra flavor.

Notes:

  • Serving Size: This recipe typically yields about 12 muffins, depending on the size of your muffin tin.
  • Pairing: These muffins pair wonderfully with coffee or tea, making them a great breakfast or snack option.
  • Healthier Options: You can substitute some of the all-purpose flour with whole wheat flour for a healthier version, though it may change the texture slightly.

Enjoy baking!

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