Indulge in the delightful blend of flavors with our Blueberry Coffee Cake Muffins! Perfect for your morning coffee or as a sweet snack throughout the day, these muffins boast a tender crumb infused with juicy blueberries and a hint of coffee, topped with a crunchy, buttery streusel. Each bite offers a burst of freshness and a comforting, home-baked taste that brings a smile to your face. Whether you’re looking to impress guests at a brunch or simply treat yourself, our Blueberry Coffee Cake Muffins are a must-try. Experience the perfect balance of fruitiness and indulgence in every muffin!
Estimated Cooking Time:
- Prep Time: 12 minutes
- Cook Time: 25 minutes
- Total Time: 37 minutes
Serving Size: 16 servings
Ingredients:
- 12 tablespoons (1 1/2 sticks) 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 (about 1 cup) 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
- 2 half-pints fresh blueberries
Cooking Instructions
- Step 1: Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
- Step 2: 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 1 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.
- Step 3: 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.
