Moist Blueberry Coffee Cake Muffins
These muffins were super moist and tasty. Easy to make, and they were ideal for breakfast, or snack, or whenever you feel hungry. Definitely be satisfied with these yummy treats.
Ingredients
| 12 | tablespoons |
butter, unsalted
1 1/2 sticks, at room temperature |
|
| 1 ½ | cups |
sugar
|
|
| 4 | large |
eggs
at room temperature |
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | cup |
sour cream
8 ounces |
|
| ¼ | cup |
milk
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | pint |
blueberries
fresh or frozen |
* |
Directions
Preheat the oven to 350℉ (180℃).
Coat muffin pans with cooking spray, or greased with butter, or line with muffin papper.
Cream the butter and sugar until light and fluffy, about 5 minutes In the bowl with an electric mixer.
With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk.
In another large 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 mix until just incorporated.
Gently fold in the blueberries with a spatula and be sure the batter is completely mixed without any dry spot left.
Divide the batter amont the prepared muffin pans, filling each cup just over the top, and bake for about 30 minutes, until the muffins are lightly browned on top and a wooden stick inserted in the center comes out clean.
Cool in the pans on a wire rack for 10 minutes.
Transfer muffins onto the wire rack, serve warm or at room temperature.
Nutrition Facts
Serving Size 80g (2.8 oz)
