Print

Ina Garten Blueberry Coffee Cake Muffins

Ina Garten Blueberry Coffee Cake Muffins
Print Recipe

These bakery-style muffins feature a tender, buttery crumb studded with sweet blueberries and topped with a generous cinnamon-streusel crunch. Inspired by Ina Garten’s approachable elegance, they’re perfect for breakfast, brunch, or a sophisticated snack with coffee.

Ingredients

Scale
  • For the Streusel Topping:
  • 1/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon fine sea salt
  • 3 tablespoons cold unsalted butter, cut into 1/4-inch cubes
  • For the Muffin Batter:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsalted butter, at room temperature (softened)
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup full-fat sour cream, at room temperature
  • 1/4 cup whole milk, at room temperature
  • 1 1/4 cups fresh blueberries, rinsed and patted completely dry
  • 1 tablespoon all-purpose flour (for tossing blueberries)

Instructions

  1. Preheat your oven and prepare the pan. Preheat the oven to 350°F / 177°C. Line a standard 12-cup muffin tin with 8 paper liners, spacing them evenly to allow for maximum airflow and even baking. This recipe makes 8 large, bakery-style muffins.
  2. Make the streusel topping. In a small bowl, whisk together 1/4 cup granulated sugar, 1/4 cup flour, 1/2 teaspoon cinnamon, and 1/8 teaspoon salt. Add the 3 tablespoons of cold, cubed butter. Using your fingertips, a pastry blender, or two forks, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Refrigerate the streusel while you make the batter to keep the butter cold, which ensures a crisp topping.
  3. Combine the dry ingredients for the batter. In a medium bowl, whisk together 1 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. This aerates the dry ingredients and ensures the leaveners are evenly distributed, which is crucial for an even rise.
  4. Cream the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the 1/2 cup softened butter and 3/4 cup granulated sugar on medium-high speed for 3-4 minutes, until the mixture is very pale, fluffy, and light. Scrape down the bowl halfway through. Proper creaming incorporates air, which is essential for the muffin’s structure and tender texture.
  5. Incorporate the eggs and vanilla. Add the 2 room-temperature eggs one at a time, beating on medium speed for about 30 seconds after each addition until fully incorporated. Scrape the bowl well. Then beat in the 1 1/2 teaspoons vanilla extract. Room-temperature ingredients emulsify better with the creamed butter, preventing a curdled batter.
  6. Combine the wet ingredients. In a small bowl or measuring cup, stir together the 1/2 cup sour cream and 1/4 cup milk until smooth. This mixture will add tang, moisture, and tenderness to the crumb.
  7. Finish the batter. With the mixer on low speed, add the dry flour mixture and the sour cream mixture to the butter mixture in three alternating additions, beginning and ending with the dry ingredients. Mix only until the last streaks of flour disappear; do not overmix. A few small lumps are fine. Overmixing develops gluten, leading to tough muffins.
  8. Prepare the blueberries. In a small bowl, toss the 1 1/4 cups of thoroughly dried blueberries with the 1 tablespoon of flour. This light coating helps suspend the berries in the batter and prevents them from sinking to the bottom during baking.
  9. Fold in the blueberries. Using a flexible spatula, gently fold the floured blueberries into the batter until just evenly distributed. Be careful not to crush the berries or overwork the batter.
  10. Portion and top the muffins. Using a large cookie scoop or a 1/4-cup measure, divide the batter evenly among the 8 prepared muffin cups, filling each nearly to the top. Generously sprinkle the chilled streusel topping over each portion, dividing it evenly and pressing it lightly into the batter.
  11. Bake the muffins. Place the muffin tin in the center of the preheated oven. Bake for 22-26 minutes, or until the tops are golden and spring back lightly when touched, and a toothpick inserted into the center of a muffin (avoiding a blueberry) comes out clean or with a few moist crumbs.
  12. Cool properly. Let the muffins cool in the pan on a wire rack for 10 minutes. This allows them to set and makes them easier to remove. Then, carefully transfer the muffins from the pan directly onto the wire rack to cool completely. Cooling in the pan traps steam and makes the bottoms soggy.

Notes

Storage: Cooled muffins can be stored in an airtight container at room temperature for up to 2 days. For longer storage, wrap individually in plastic wrap and freeze in a freezer bag for up to 3 months. Reheating: To refresh, warm a room-temperature muffin in a 300°F / 150°C oven for 8-10 minutes, or microwave a single muffin for 10-15 seconds. For frozen muffins, thaw overnight at room temperature or reheat from frozen in a 325°F / 163°C oven for 15-18 minutes.

Nutrition

Keywords: blueberry coffee cake muffins, Ina Garten muffins, bakery-style blueberry muffins, streusel topped muffins, breakfast muffins, brunch recipe, easy baking, coffee cake muffins, buttermilk muffins, cinnamon streusel, fruit muffins, weekend baking

Find it online: https://inagartendishes.com/ina-garten-inspired-blueberry-coffee-cake-muffins/