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.
Ingredients
Scale
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
Instructions
- Warm the oven to 350°F (175°C) and position the rack in the center of the oven.
- Arrange 16 paper cupcake liners evenly across two standard muffin trays.
- 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.
- Reduce mixer speed to low and incorporate whole eggs individually, ensuring complete integration after each addition.
- Stream in vanilla extract, full-fat sour cream, and whole milk, mixing until uniformly combined.
- In a separate large bowl, carefully sift together all-purpose flour, baking powder, baking soda, and kosher salt to eliminate potential lumps.
- Gradually introduce the dry ingredient mixture into the wet ingredients, mixing on low speed until just incorporated – avoid overmixing to maintain tender muffin texture.
- Delicately fold fresh blueberries into the batter using a silicone spatula, ensuring even distribution without crushing the berries.
- Divide batter evenly among prepared muffin liners, filling each approximately 3/4 full to allow proper rising.
- 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