Recipe

Barefoot Contessa's Blueberry Coffee Cake Muffins Recipe

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Ingredients

Directions

Step #1 Preheat oven to 350 degrees.
Step #2 Place 16 paper liners in muffin pans.
Step #3 In the bowl of an electric mixer fitted with the paddle attachment, cream the butter & sugar until light & fluffy, about 5 mins.
Step #4 With the mixer on lowish speed, then add the vanilla, sour cream, add the eggs one at a time, & milk.
Step #5 In a separate bowl, baking powder, sift together the flour, baking soda, & salt.
Step #6 With the mixer on lowish speed add the flour mixture to the batter & beat until just mixed.
Step #7 Fold in the blueberries with a spatula & be sure the batter is completely mixed.
Step #8 Scoop the batter into the prepared muffin pans, filling each c just over the top.
Step #9 Bake for 25 to 30 mins, until the muffins are lightly browned on top & a cake tester comes out clean.
Step #10 **Barefoot Contessa uses an ice-cream scoop to measure the batter so that every muffin comes out the same size.
Step #11 ***Greasing the tops of the pans makes it easier to take the muffins out after baking.
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