Perfect Ina Garten Coffee Cake Blueberry Muffins Recipe for Brunch

Craving a delightful blueberry muffin that combines the comforting essence of coffee cake?

These ina garten coffee cake blueberry muffins promise a magical morning treat that transforms ordinary breakfast into a celebration of flavor.

Soft, tender crumbs mingle with bursts of juicy blueberries, creating a symphony of textures that dance across your palate.

Each muffin carries a delicate balance between sweet and tangy, with a golden-brown streusel topping that adds irresistible crunch.

The recipe embodies simple elegance, using classic ingredients that elevate home baking to an art form.

Wholesome and indulgent, these muffins bring warmth and joy to your kitchen, making every bite a moment of pure comfort: Get ready to bake something extraordinary!

Why We’re Obsessed with Ina Garten’s Muffin-Cake Mashup

• Savor Bakery-Quality Goodness: These muffins deliver professional-level taste right from your home kitchen, offering a delightful bakery experience without stepping outside your door.
• Master Simple Baking Techniques: The recipe uses straightforward mixing methods that even beginner bakers can execute perfectly, with clear step-by-step instructions that guarantee success every time.
• Enjoy Fresh Burst of Fruity Flavor: Packed with juicy blueberries, these muffins provide a natural sweetness and vibrant taste that elevates them from ordinary to extraordinary, making each bite a delicious adventure.
• Create Versatile Breakfast Treat: These muffins work wonderfully for multiple occasions – perfect for quick morning breakfasts, weekend brunches, afternoon snacks, or casual desserts that everyone will love.

Ingredients for Coffee Cake Blueberry Muffins, Garten-Style

• All-Purpose Flour: The main base that provides structure and texture to the muffins, choose unbleached flour for best results.
• Baking Powder: Helps the muffins rise and become light and fluffy.
• Baking Soda: Assists in leavening and helps balance the acidity in the recipe.
• Salt: Enhances the overall flavor of the muffins.

• Butter, Sugar: Key components for creating a rich, tender muffin with a sweet base, use unsalted butter for better flavor control.
• Eggs: Provide structure, moisture, and help bind the ingredients together.
• Vanilla Extract: Adds depth and warmth to the muffin's flavor profile.
• Sour Cream, Milk: Contribute moisture and tanginess, creating a tender and soft muffin texture.

• Blueberries: Fresh or frozen berries that add bursts of natural sweetness and moisture to the muffins, choose ripe and plump berries for best results.

How to Bake Ina Garten’s Coffee Cake Muffins

Step 1: Prepare Oven and Muffin Pans

Warm up the oven to 350°F (175°C). Line a muffin pan with 16 paper liners, creating a cozy home for your muffins.

Step 2: Create Creamy Butter Base

Grab an electric mixer with a paddle attachment. Whip the butter and sugar together until the mixture becomes light, airy, and fluffy – this should take around 5 minutes of mixing magic.

Step 3: Blend Wet Ingredients

• Vanilla extract
• Sour cream
• Milk

Mix until everything is smoothly combined.

Step 4: Combine Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Ensure no lumps remain for a perfectly smooth batter.

Step 5: Merge Wet and Dry Mixtures

Slowly incorporate the dry ingredient mixture into the wet batter. Use low mixer speed and mix just until ingredients are combined – avoid over-mixing.

Step 6: Fold in Blueberries

Carefully fold fresh blueberries into the batter using a soft spatula. Distribute them evenly throughout the mixture.

Step 7: Fill Muffin Liners

Spoon the batter into the prepared liners, filling each cup slightly over the top for beautifully rounded muffins.

Step 8: Bake to Perfection

Place the muffin pan in the preheated oven. Bake for 25-30 minutes until the tops turn a golden brown and a cake tester comes out clean.

Step 9: Cool and Enjoy

Remove from oven and let muffins cool slightly before serving. Enjoy your homemade blueberry delights!

Smart Tips for Muffin Success, Ina-Style

• Gentle Mixing Magic: Stir the batter just until ingredients combine to keep muffins tender and prevent tough, dense results.
• Temperature Matters: Pull out butter, eggs, and milk 30-45 minutes before baking to help ingredients blend seamlessly and create a smoother batter.
• Berry Brilliance: Gently fold fresh blueberries into the batter at the last moment to prevent color bleeding and maintain whole, juicy berries throughout the muffins.
• Creaming Technique: Beat butter and sugar together until light and fluffy, which creates tiny air pockets that help muffins rise beautifully and stay soft.
• Freshness First: Choose plump, firm blueberries without soft spots for the most vibrant flavor and best visual appeal in your homemade muffins.

Storage Know-How for Ina Garten’s Muffins

• Sealing Method: Wrap each muffin tightly in plastic wrap, then place inside a freezer-safe container to prevent freezer burn and maintain maximum freshness. Protect delicate blueberries and soft cake texture by creating an airtight seal.
• Refrigeration Method: Transfer muffins to a sealed container with a tight-fitting lid, positioning them in a single layer to prevent crushing. Consume within 5 days for optimal taste and texture, keeping them away from strong-smelling foods.
• Thawing Method: Remove frozen muffins from the freezer and let them defrost at room temperature for 1-2 hours. Gently warm in the microwave for 15-20 seconds or in a preheated oven at 300°F for a just-baked taste, ensuring the blueberries remain plump and the cake stays moist.

Fun Twists on Ina Garten’s Blueberry Muffins

• Berry Bonanza: Swap blueberries for a mixed berry medley, combining raspberries, blackberries, and strawberries for a vibrant and colorful muffin experience.
• Nutty Crunch Upgrade: Sprinkle chopped almonds or pecans on top of the batter before baking, adding a delightful crunch and rich nutty flavor to the muffins.
• Citrus Zest Spark: Incorporate lemon or orange zest into the batter for a bright, refreshing citrus undertone that complements the sweet blueberries.
• Streusel Crown: Create a buttery streusel topping with flour, brown sugar, and cinnamon to sprinkle over the muffins before baking, giving them a crispy, crumbly exterior.

Muffin-Cake Masterpiece: The Conclusion

Ina Garten’s blueberry muffins elevate breakfast from ordinary to extraordinary.

Classic ingredients blend seamlessly into a masterpiece of culinary comfort.

Rich sour cream ensures unparalleled moisture throughout each delectable bite.

Blueberries scattered generously create delightful pockets of sweet-tart flavor.

Home bakers can easily master this foolproof recipe with minimal effort.

Passionate palates will adore these muffins – share this recipe, comment below, and spread the deliciousness with friends and family!

Ina Garten Coffee Cake Blueberry Muffins Recipe

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4.6 from 12 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Ina Garten’s blueberry muffins elevate classic coffee cake with a delightful twist of fresh berries and crumbly streusel topping. Moist, buttery, and packed with juicy blueberries, these muffins promise a delectable morning treat that you’ll savor down to the last crumb.

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Ingredients

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Main Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ cups sugar
• 3 extra-large eggs
• 12 tablespoons (1 ½ sticks) unsalted butter
• 2 half-pints fresh blueberries

Leavening Agents:

• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt

Liquid Ingredients:

• 8 ounces (about 1 cup) sour cream
• ¼ cup milk
• 1 ½ teaspoons pure vanilla extract

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Instructions

1. Warm the oven to 350°F (175°C) and position the rack in the center of the oven.
2. Arrange 16 paper cupcake liners evenly across two standard muffin trays.
3. Utilize a stand mixer fitted with a paddle attachment to thoroughly cream unsalted butter and granulated sugar until the mixture becomes pale and voluminous, approximately 4-5 minutes.
4. Reduce mixer speed to low and incorporate whole eggs individually, ensuring complete integration after each addition.
5. Stream in vanilla extract, full-fat sour cream, and whole milk, mixing until uniformly combined.
6. In a separate large bowl, carefully sift together all-purpose flour, baking powder, baking soda, and kosher salt to eliminate potential lumps.
7. Gradually introduce the dry ingredient mixture into the wet ingredients, mixing on low speed until just incorporated – avoid overmixing to maintain tender muffin texture.
8. Delicately fold fresh blueberries into the batter using a silicone spatula, ensuring even distribution without crushing the berries.
9. Divide batter evenly among prepared muffin liners, filling each approximately 3/4 full to allow proper rising.
10. Bake in preheated oven for 25-30 minutes, rotating the trays halfway through cooking time, until muffin tops are golden and a toothpick inserted into the center emerges clean.

Notes

• Gently fold blueberries into the batter last to prevent color bleeding and maintain their whole, plump shape.
• Select ripe, firm berries without soft spots or bruising for maximum sweetness and structural integrity.
• Toss berries lightly in flour before adding to prevent sinking during baking, ensuring even distribution throughout muffins.
• Bake immediately after mixing to capture peak rising potential and maintain optimal moisture content.
• Check muffins with a toothpick inserted in the center – it should come out clean with minimal crumbs for perfect doneness.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 305 kcal
• Sugar: 22 g
• Sodium: 98 mg
• Fat: 13 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 67 mg