Blueberry Coffee Cake Muffins
Blueberry Coffee Cake Muffins requires approximately 40 minutes from start to finish. One serving contains 170 calories, 3g of protein, and 8g of fat. This recipe serves 24. For 36 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of butter, baking soda, vanilla, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe from Olgas Flavor Factory has 17 fans. A few people really liked this hor d'oeuvre. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 13%. This score is not so spectacular. Similar recipes are Blueberry Coffee Cake Muffins, Blueberry Coffee Cake Muffins, and Bursting Blueberry Coffee Cake Muffins.
Servings: 24
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
2 teaspoons baking powder
½ teaspoon baking soda
1-2 pints blueberries (depending on how much berries you like in your muffins) fresh or frozen
12 Tablespoons butter, softened (1½ sticks)
3 eggs
2½ cups flour
¼ cup milk
½ teaspoon salt
1 cup (8 oz) sour cream
1 cup sugar
1½ teaspoons vanilla
Equipment:
oven
muffin liners
hand mixer
spatula
whisk
bowl
ice cream scoop
toothpicks
Cooking instruction summary:
Preheat the oven to 350 degrees. Place muffin liners in muffin pans.Using a standing mixer with a paddle attachment or a hand mixer, cream the butter and sugar until light and fluffy.Add eggs, one at a time, using a rubber spatula to scrape down the sides when needed. Add the sour cream, milk and vanilla, mix just until incorporated.Meanwhile, whisk the dry ingredients in a separate bowl.Add to the batter. Mix just until combined.Use a rubber spatula to gently fold in the berries.If you're using frozen berries, toss them in 1 Tablespoon of flour first before adding to the batter, so they don't turn your muffin batter into a purple mess. Fill the muffin cups with batter; I use an ice cream scoop.Bake for about 25 minutes, until golden and toothpick comes out clean when you test them.
Step by step:
1. Preheat the oven to 350 degrees.
2. Place muffin liners in muffin pans.Using a standing mixer with a paddle attachment or a hand mixer, cream the butter and sugar until light and fluffy.
3. Add eggs, one at a time, using a rubber spatula to scrape down the sides when needed.
4. Add the sour cream, milk and vanilla, mix just until incorporated.Meanwhile, whisk the dry ingredients in a separate bowl.
5. Add to the batter.
6. Mix just until combined.Use a rubber spatula to gently fold in the berries.If you're using frozen berries, toss them in 1 Tablespoon of flour first before adding to the batter, so they don't turn your muffin batter into a purple mess. Fill the muffin cups with batter; I use an ice cream scoop.
7. Bake for about 25 minutes, until golden and toothpick comes out clean when you test them.
Nutrition Information:
covered percent of daily need
