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Moist Blueberry Coffee Cake Muffins

 
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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.

Yield

16

servings

Prep

15

min

Cook

26

min

Ready

45

min

Trans-fat Free, Low Sodium
 

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 80g (2.8 oz)
Amount per Serving
Calories 27143% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 82mg 27%
Sodium 82mg 3%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 2%
Sugars g
Protein 9g
Vitamin A 8% Vitamin C 0%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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