There is a group called Ina’s Garden which is collecting baking recipes, this month. I decided, since I likeIna Garten, I will participate. I made good old blueberry muffins. Ina Garten calls them Blueberry Coffee Cake Muffins and I don’t see why she does. They are plain blueberry muffins with no topping, no streusel, nothing to adorn them. If it is good enough for Ina, it is good enough for me. I present you with Blueberry Coffee Cake Muffins which have the wonderful ingredient, sour cream. I love cakes and muffins with sour cream. They are more moist than other baked goods. I did make some changes to this recipe. I cut the fat and had partial butter and partial oil. It seems like a lot of butter to me. I got 18 muffins rather than the 16 listed. The changes are included in my recipe. For the original recipe, it can be found on Food Network and in her cookbook,Barefoot Contessa, Family Style.
Blueberry Coffee Cake Muffins
Cook Time: 25 min
- Serves: 18 muffins
Ingredients
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4 tablespoons butter
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8 tablespoons oil
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1 1/2 cups sugar
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3 extra-large eggs, at room temperature
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1 1/2 teaspoons pure vanilla extract
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8 ounces (about 1 cup) sour cream
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1/4 cup milk
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2 1/2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon kosher salt
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2 half-pints fresh blueberries, picked through for stems
Directions
Preheat the oven to 350 degrees F. Place 18 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 3 minutes. Add the oil and beat for another 2 minutes. 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. 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 to 30 minutes, until the muffins are lightly browned on top and a sharp thin knife blade comes out clean.
Mounthwatering Monday @ A Southern Fairytale
