Ina Garten Blueberry Coffee Cake Muffins Recipe
If you love soft, bakery style treats, this Ina Garten Blueberry Coffee Cake Muffins Recipe is perfect for you.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 ½ cups fresh blueberries
For the Topping
- ½ cup brown sugar
- ¼ cup flour
- 1 teaspoon cinnamon
- 3 tablespoons melted butter
Instructions
Preheat the Oven
- Preheat oven to 350°F. Line muffin pan with paper liners.
Mix Dry Ingredients
- Whisk flour, baking powder, baking soda, and salt together in a bowl.
Cream Butter and Sugar
- Beat butter and sugar until light and fluffy using a whisk or mixer.
Add Eggs and Vanilla
- Add eggs one at a time. Mix well. Stir in vanilla gently.
Add Sour Cream
- Mix sour cream into batter until smooth and creamy.
Combine Dry Ingredients
- Add dry ingredients slowly. Mix just until combined. Do not overmix.
Fold Blueberries
- Gently fold blueberries into batter to keep them whole.
Prepare Topping
- Mix brown sugar, flour, cinnamon, and melted butter until crumbly.
Fill Muffin Cups
- Spoon batter into liners. Fill about three-quarters full.
Add Topping
- Sprinkle crumb topping evenly over each muffin.
Bake Muffins
- Bake for twenty-five minutes until tops are golden and set.
Cool Slightly
- Cool muffins for ten minutes before removing from pan.
Notes
- Use fresh blueberries for best texture.
- Do not overmix the batter.
- Toss blueberries in flour to prevent sinking.
- Let muffins cool slightly before eating.
- Store leftovers in an airtight container.