Easy to make recipes: blueberry coffee cake muffins

Mariana Rosenstiel, Staff Writer

If you love coffee cake and blueberries, you will fall in love with this recipe. These muffins are a great way to start the morning and prepare for a great school day or weekend. Despite homemade muffins taking more time than buying muffins at a store, you can’t replicate the homemade feeling without making these delicious muffins yourself. 


  • 12 tablespoons unsalted butter, room temperature 
  • 1 ½ cups sugar 
  • 3 extra large eggs, room temperature 
  • 1 ½ teaspoon pure vanilla extract 
  • 8 ounces sour cream 
  • ¼ cup milk 
  • 2 ½ cups all-purpose flour 
  • 2 teaspoons baking powder 
  • ½ teaspoon baking soda 
  • ½ teaspoon salt 
  • 2 pints blueberries 

First preheat the oven to 350 degrees while you’re making the muffin mix. Using an electric mixer, cream the butter with the sugar until it’s light and fluffy, then slowly add the eggs, one at a time. Once combined, add the vanilla, sour cream and milk. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Once done sifting, add the dry mixture and blueberries in the electric mixer at a slow speed. Spray the muffin pans with vegetable oil to make sure the muffins don’t stick to the pan. Now place the mixture in muffin pans and bake for 25-30 minutes.