Blueberry Coffeecake Muffins

07.04.13

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I have failed many times before with blueberry muffins. Either the taste just wasn’t all that great or my blueberries would fall to the bottom of the muffins. I knew there had to be a recipe out there bound to deliver on the flavor and come out with evenly distributed blueberries. In fact I knew if Ina Garten had a recipe then hers would be the one! And what do you know it was!

 

My girls will not eat blueberries on their own, but I wondered what they would think of blueberries being inside a muffin. They were a bit leary when first tasting. Cali reminded me the entire time she does not like blueberries and Ava just proceded to pick them out with no warning. I tried right. Although, on random occasions Cali will eat them and tell me, “Yum, I LOVE blueberries!” (I freeze them so we often have them on hand) Sometimes I just can’t figure this girl out??

 

A fresh, raw blueberry provides:

- Vitamin A

- Vitamin C

- Potassium

- Manganese

- Anthocyanins

 

When cooked they may lose concentration in these nutrients, but I’m sure not all is lost. Make yourself some blueberry muffins. You’ll love them and hopefully your kids will keep the blueberries inside the muffin!!

 

Blueberry Coffeecake Muffins
 
Ingredients
  • 12 tablespoons (1½ sticks) unsalted butter, at room temperature
  • 1½ cups sugar
  • 3 extra-large eggs, at room temperature
  • 1½ teaspoons pure vanilla extract
  • 8 ounces (about 1 cup) sour cream, at room temperature
  • ¼ cup milk, at room temperature
  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1½ tsp lemon zest
  • 2 half-pints fresh blueberries, picked through for stems

Instructions
  1. Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
  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 (not a minute less). 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. Do not over mix. The muffins will become dense if over mixed. Over mixing activates the gluten in the flour which causes the density. Fold in the blueberries with a spatula and be sure the batter is completely mixed. Do not stir the blueberries into the batter. Folding helps to keep the batter light and fluffy and also ensures you do not break open the blueberries.
  3. Scoop the batter into the prepared muffin pans, filling each cup right below the top, and bake for 25 to 30 minutes (always go for the lesser time first), until the muffins are lightly browned on top and a cake tester comes out clean.

 

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