Ina Garten

Ina Garten Coffee Cake Blueberry Muffins Recipe

Ina Garten Coffee Cake Blueberry Muffins Recipe Ina Garten Coffee Cake Blueberry Muffins Recipe Ingredients 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 (about 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, picked through for stems How To Make Ina Garten Coffee Cake Blueberry Muffins Recipe Preheat oven and prep pans: Set your oven to 350°F. Line 16 muffin cups with paper liners. Cream butter and sugar: In a stand mixer or with hand beaters, cream the butter and sugar on medium-high speed for about 5 minutes, until light and fluffy. Add wet ingredients: Beat in eggs one at a time. Then mix in vanilla, sour cream, and milk. Mix dry ingredients: In a separate bowl, sift together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing just until combined. Fold in blueberries: Gently stir in the blueberries with a spatula to avoid crushing them. Fill and bake: Scoop the batter into the prepared muffin cups, filling each just over the top. Bake and cool: Bake for 25–30 minutes until golden and a toothpick comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack. Recipe Tips How to prevent blueberries from sinking: Toss them in a tablespoon of flour before folding into the batter. Can I use frozen blueberries? Yes, but do not thaw—fold them in directly from the freezer to prevent bleeding. What’s the best sour cream substitute? Greek yogurt works well and gives a similar moisture and tang. How to get domed muffin tops: Fill the cups generously and make sure your oven is fully preheated before baking. Can I add a crumb topping? Yes! Mix butter, flour, sugar, and cinnamon for a streusel to sprinkle on top before baking. What To Serve With Blueberry Muffins These muffins are perfect for breakfast or snacks, especially when paired with: Hot coffee or tea Fresh fruit salad Yogurt and granola Scrambled eggs or quiche Honey butter or cream cheese spread How To Store Blueberry Muffins Room Temperature: Store in an airtight container for up to 2 days. Refrigerate: Store for up to 5 days, but reheat slightly before serving to restore moisture. Freeze: Wrap muffins tightly and freeze for up to 2 months. Thaw at room temperature or microwave for 30 seconds. Blueberry Muffins Nutrition Facts Calories: 200 Protein: 3g Fat: 9g Carbohydrates: 28g Sugar: 15g Fiber: 1g Sodium: 120mg Nutrition information is estimated and may vary based on ingredients and cooking methods used. FAQs Can I use a different berry? Yes, raspberries or chopped strawberries work well—just make sure to pat them dry before using. Why are my muffins dry? They may be overbaked. Check doneness early and store them properly to retain moisture. How do I make jumbo muffins? Use a jumbo muffin tin and bake a few minutes longer, checking for doneness with a toothpick. Can I make these gluten-free? Yes, substitute with a 1:1 gluten-free flour blend. What’s the difference between these and cupcakes? These muffins are less sweet, have a denser crumb, and no frosting—perfect for breakfast.
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This Ina Garten Coffee Cake Blueberry Muffins Recipe is a moist and tender treat, which uses fresh blueberries and sour cream. It’s a classic, foolproof recipe, ready in about 40 minutes.

Ina Garten Coffee Cake Blueberry Muffins Recipe Ingredients

  • 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 (about 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, picked through for stems

How To Make Ina Garten Coffee Cake Blueberry Muffins Recipe

  1. Preheat oven and prep pans: Set your oven to 350°F. Line 16 muffin cups with paper liners.
  2. Cream butter and sugar: In a stand mixer or with hand beaters, cream the butter and sugar on medium-high speed for about 5 minutes, until light and fluffy.
  3. Add wet ingredients: Beat in eggs one at a time. Then mix in vanilla, sour cream, and milk.
  4. Mix dry ingredients: In a separate bowl, sift together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing just until combined.
  5. Fold in blueberries: Gently stir in the blueberries with a spatula to avoid crushing them.
  6. Fill and bake: Scoop the batter into the prepared muffin cups, filling each just over the top.
  7. Bake and cool: Bake for 25–30 minutes until golden and a toothpick comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.
Ina Garten Coffee Cake Blueberry Muffins Recipe Ina Garten Coffee Cake Blueberry Muffins Recipe Ingredients 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 (about 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, picked through for stems How To Make Ina Garten Coffee Cake Blueberry Muffins Recipe Preheat oven and prep pans: Set your oven to 350°F. Line 16 muffin cups with paper liners. Cream butter and sugar: In a stand mixer or with hand beaters, cream the butter and sugar on medium-high speed for about 5 minutes, until light and fluffy. Add wet ingredients: Beat in eggs one at a time. Then mix in vanilla, sour cream, and milk. Mix dry ingredients: In a separate bowl, sift together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing just until combined. Fold in blueberries: Gently stir in the blueberries with a spatula to avoid crushing them. Fill and bake: Scoop the batter into the prepared muffin cups, filling each just over the top. Bake and cool: Bake for 25–30 minutes until golden and a toothpick comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack. Recipe Tips How to prevent blueberries from sinking: Toss them in a tablespoon of flour before folding into the batter. Can I use frozen blueberries? Yes, but do not thaw—fold them in directly from the freezer to prevent bleeding. What’s the best sour cream substitute? Greek yogurt works well and gives a similar moisture and tang. How to get domed muffin tops: Fill the cups generously and make sure your oven is fully preheated before baking. Can I add a crumb topping? Yes! Mix butter, flour, sugar, and cinnamon for a streusel to sprinkle on top before baking. What To Serve With Blueberry Muffins These muffins are perfect for breakfast or snacks, especially when paired with: Hot coffee or tea Fresh fruit salad Yogurt and granola Scrambled eggs or quiche Honey butter or cream cheese spread How To Store Blueberry Muffins Room Temperature: Store in an airtight container for up to 2 days. Refrigerate: Store for up to 5 days, but reheat slightly before serving to restore moisture. Freeze: Wrap muffins tightly and freeze for up to 2 months. Thaw at room temperature or microwave for 30 seconds. Blueberry Muffins Nutrition Facts Calories: 200 Protein: 3g Fat: 9g Carbohydrates: 28g Sugar: 15g Fiber: 1g Sodium: 120mg Nutrition information is estimated and may vary based on ingredients and cooking methods used. FAQs Can I use a different berry? Yes, raspberries or chopped strawberries work well—just make sure to pat them dry before using. Why are my muffins dry? They may be overbaked. Check doneness early and store them properly to retain moisture. How do I make jumbo muffins? Use a jumbo muffin tin and bake a few minutes longer, checking for doneness with a toothpick. Can I make these gluten-free? Yes, substitute with a 1:1 gluten-free flour blend. What’s the difference between these and cupcakes? These muffins are less sweet, have a denser crumb, and no frosting—perfect for breakfast.
Ina Garten Coffee Cake Blueberry Muffins Recipe

Recipe Tips

  • How to prevent blueberries from sinking: Toss them in a tablespoon of flour before folding into the batter.
  • Can I use frozen blueberries? Yes, but do not thaw—fold them in directly from the freezer to prevent bleeding.
  • What’s the best sour cream substitute? Greek yogurt works well and gives a similar moisture and tang.
  • How to get domed muffin tops: Fill the cups generously and make sure your oven is fully preheated before baking.
  • Can I add a crumb topping? Yes! Mix butter, flour, sugar, and cinnamon for a streusel to sprinkle on top before baking.

What To Serve With Blueberry Muffins

These muffins are perfect for breakfast or snacks, especially when paired with:

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  1. Hot coffee or tea
  2. Fresh fruit salad
  3. Yogurt and granola
  4. Scrambled eggs or quiche
  5. Honey butter or cream cheese spread

How To Store Blueberry Muffins

Room Temperature: Store in an airtight container for up to 2 days.

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Refrigerate: Store for up to 5 days, but reheat slightly before serving to restore moisture.

Freeze: Wrap muffins tightly and freeze for up to 2 months. Thaw at room temperature or microwave for 30 seconds.

Blueberry Muffins Nutrition Facts

  • Calories: 200
  • Protein: 3g
  • Fat: 9g
  • Carbohydrates: 28g
  • Sugar: 15g
  • Fiber: 1g
  • Sodium: 120mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a different berry?
Yes, raspberries or chopped strawberries work well—just make sure to pat them dry before using.

Why are my muffins dry?
They may be overbaked. Check doneness early and store them properly to retain moisture.

How do I make jumbo muffins?
Use a jumbo muffin tin and bake a few minutes longer, checking for doneness with a toothpick.

Can I make these gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend.

What’s the difference between these and cupcakes?
These muffins are less sweet, have a denser crumb, and no frosting—perfect for breakfast.

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Ina Garten Coffee Cake Blueberry Muffins Recipe
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Ina Garten Coffee Cake Blueberry Muffins Recipe

Author: Imen Cooking Method:Baking Cuisine:American Courses:Breakfast Dessert
Difficulty:BeginnerPrep time: 10 minutesCook time: 25 minutesRest time: 5 minutesTotal time: 40 minutesServings:16 servingsCalories:200 kcal Best Season:Available

Description

Moist, tender muffins with a hint of vanilla and bursting blueberries—like coffee cake, but perfectly portable.

Ingredients

Instructions

  1. Preheat oven to 350°F. Line 16 muffin cups with paper liners.
  2. Cream butter and sugar for 5 minutes until fluffy.
  3. Add eggs one at a time, then vanilla, sour cream, and milk.
  4. Sift together dry ingredients and mix into wet mixture.
  5. Fold in blueberries gently.
  6. Fill muffin cups just over the top.
  7. Bake 25–30 minutes until golden. Cool 5 minutes, then transfer to a rack.
Keywords:Ina Garten Coffee Cake Blueberry Muffins Recipe

Imen

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