Blueberry Coffee Cake Muffins

Ingredients: Gather 1 1/2 cups of all-purpose flour, 3/4 cup of granulated sugar, 1/2 cup of unsalted butter (softened), 2 eggs, 1/2 cup of sour cream, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, 1 teaspoon of vanilla extract, and 1 cup of fresh or frozen blueberries.

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Preheat Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the muffin cups with butter or cooking spray.

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Make Batter: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the sour cream and vanilla extract until well combined.

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Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

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Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

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Fold in Blueberries: Gently fold the blueberries into the muffin batter until evenly distributed.

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Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

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Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

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