Blueberry Coffee Cake Muffins – Barefoot Contessa Family Style

Blueberry Coffee Cake Muffins

Cook Time:   25 min

Serves:   18 muffins


  • 4 tablespoons butter

  • 8 tablespoons oil

  • 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


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   

Sharing Monday @ Chocolate Drool and Kisses  

Tasty Tuesday   Creative Juice