Sunday, April 26, 2015

Blueberry Coffee Cake Muffins

Blueberry Coffee Cake Muffins

Barefoot Contessa Family Style
by Ina Garten

Anyone who knows me, knows my personal blog would not be complete without using a Barefoot Contessa cookbook. I love the Barefoot Contessa and own five of her cookbooks. The Family Style cookbook is filled with simple down home recipes many of which I have had the pleasure of preparing in my own home. Please be assured, I will be posting more from this incredibly talented lady. On a personal note, I want to be Ina Garten when I grow up.

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 (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

Preheat oven to 350 degrees. Place 16 paper liners in muffin pans.

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 one at a time, the 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.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25-30 minutes until the muffins are lightly browned on the top and a cake tester comes out clean.

**Ina recommends greasing the pans so the muffins come out easier.

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