Blueberry Coffee Cake Muffins

This is a modified version of Ina Garten's recipe. We had picked blueberries in Vermont in the summer and I had frozen a tray full for use in the cool crisp days of fall. David was with us so I decided to try a new recipe for muffins. This is definitely a keeper -- it has a nice tender crumb and just enough sweetness to please everyone.

 

 

We spent a beautiful sunny Saturday picking these sweet blueberries

We picked over six pounds

 

12 tbsp. butter, at room temperature

1 1/2 cups sugar

3 large eggs, at room temperature

6 oz. lite lemon yogurt

2 oz. sour cream

1/4 cup milk

2 1/2 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. kosher salt

2 heaping cups fresh or frozen blueberries

 

 

1. Preheat oven to 350 degrees. Place 18 paper liners in muffin pans.

 

2. In a bowl cream butter and sugar until light and fluffy, about 5 minutes.

 

3. With the mixer on low speed, add eggs one at a time, then add the vanilla, yogurt, sour cream, and milk.

 

4. In a small bowl, sift together the flour, baking powder, baking soda and salt. With a wooden spoon add the flour mixture to batter until just mixed. Do not overmix. Fold in blueberries gently.

 

5. Scoop batter into the prepared muffin pans. Fill each cup to just about the top and bake for about 25 - 30 minutes, until the muffins are lightly browned on top, and a cake tester comes out clean.

 

 

Note: Ina's recipe calls for 8 oz. of sour cream and no yogurt. I thought lemon and blueberries would go together very well and I was right.