Barefoot Contessa star Ina Garten’s blueberry coffee cake muffins recipe includes one ingredient that guarantees a moist muffin. She also has a hack that will keep them from sticking to the pan, a trick Garten used when she owned the Barefoot Contessa specialty food store.
Ina Garten blueberry coffee cake muffins recipe
The Ina Garten blueberry coffee cake muffins recipe is bursting with delicious berries and includes one ingredient she uses so the muffins are never dry — adding 1 cup of sour cream to the batter. (Recipe via The Food Network.)
- 12 tablespoons (1 ½ sticks) unsalted butter, at room temperature
- 1 ½ cups sugar
- 3 extra-large eggs, at room temperature
- 1 ½ teaspoons pure vanilla extract
- 8 ounces (about 1 cup) sour cream
- ¼ cup milk
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 half-pints fresh blueberries
Preheat the oven to 350 degrees Fahrenheit.
Cream the butter and sugar together in an electric mixer for about 5 minutes, until light and fluffy. Then add the eggs, 1 at a time, to the mixer while it’s running at low speed. Add the vanilla, sour cream, and milk.
Sift the dry ingredients together in a separate bowl and slowly add to the mixer while it’s running at slow speed. You don’t want to overmix the batter or the muffins will turn out dense. Fold in the blueberries.
Garten shared a special trick while demonstrating how to make blueberry muffins on the Barefoot Contessa episode. Grease the top of the muffin tin to prevent them from sticking by brushing oil over the tin.
Scoop the batter using a large ice cream scoop and fill 16 parchment cupcake liners. Bake for 25 to 30 minutes until a toothpick inserted into the center comes out clean and the blueberry muffins are lightly browned on top.
Ina Garten blueberry crumb cake recipe
If you’re in search of a coffee cake recipe rather than individual muffins, Garten has a delicious blueberry crumb cake recipe as well. She recommends leaving the butter out overnight so it’s at room temperature. “It makes a huge difference in how light the cake comes out,” she explained on her cooking show. (You can find the recipe on The Food Network website.)
- 6 tablespoons unsalted butter, at room temperature (¾ stick)
- ¾ cup granulated sugar
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon grated lemon zest
- 2/3 cup sour cream
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup fresh blueberries
- Confectioners’ sugar for sprinkling
- ¼ cup granulated sugar
- ⅓ cup light brown sugar, lightly packed
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- ¼ pound (1 stick) unsalted butter, melted
- 1 ⅓ cups all-purpose flour
Preheat the oven to 350 degrees Fahrenheit. Butter and flour a 9-inch round cake pan.
Begin by creaming the butter and sugar together in the electric mixture for about five minutes and then reduce the speed to low, adding the eggs one at a time. Add the vanilla, lemon zest, and sour cream.
Sift the dry ingredients together in a separate bowl and add slowly to the mixer while combining at low speed. Fold in the blueberries carefully. Pour the batter into the pan.
Combine the sugar, brown sugar, cinnamon, and nutmeg in a bowl for the streusel topping. Then stir in the melted butter and flour, mixing well. Sprinkle the crumbly topping over the cake. Bake for 40 to 50 minutes, until a toothpick inserted into the cake comes out clean.
Cool before serving, adding a sprinkle of confectioners’ sugar if desired.