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8 Weeks of Easy Family Dinners E-Cookbook!
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Full of juicy, ripe blueberries with streusel topping and a ribbon of cinnamon running through them, these Blueberry Sour Cream Coffee Cake Muffins are moist, tender and perfect for your morning coffee or afternoon tea.
What do you get when you combine my Sour Cream Coffee Cake recipe + loads of juicy blueberries? Blueberry Sour Cream Coffee Cake Muffins, of course! These bad boys are the most moist and tender muffins you’ll ever eat, and you won’t want to stop.
I have a little confession – I don’t like blueberries. Is it the texture? The little “pop” when you bite down on them? I really don’t know. But what I do know is I really, really just don’t like them. Except for in muffins. Baked into a perfect, sweet little muffin, I can eat blueberries by the barrel-ful. My kids on the other hand, I had to hide enough blueberries from them so I could test out this coffee cake muffin recipe.
My entire family pretty much went bananas for these blueberry muffins, so I know I’ll be keeping this recipe handy all throughout blueberry season.
The key to good quick breads and muffins is to not overmix when adding the flour. We’ll talk about that more a little later on in the post.
The batter for these coffee cake muffins starts as most batters do, by combining the butter and oil with the sugars. The butter adds flavor while the oil helps to keep the muffin light in texture. While the recipe calls for mostly granulated white sugar for sweetness, the addition of the brown sugar gives a little warmth to the flavor profile, which is necessary for a good coffee cake.
Next comes the sour cream, a must for a moist muffin, eggs and vanilla for flavor balance.
Finally the flour, baking soda and salt are added (already whisked together in a separate bowl). This is where it’s super important to pay attention to the mixing because you do not want to overmix your muffin batter.
Mixing batter until “just combined” means that you should stop mixing as soon as you can no longer see the ingredient that you just added. For example, when adding flour to the batter, you should stop when you no longer see the white powder.
When you overmix a cake batter or muffin batter, the gluten in the flour begins to form elastic strands, resulting in a more dense and chewy texture. Not yummy, and definitely not how I want my cakes, muffins and quick breads to be!