BLUEBERRY COFFEE CAKE MUFFINS

 Before we talk Muffins . . . I have two quick questions for you.

1.  Do you prefer a Full post on the Home Page, or Excerpts like I’m trying right now?

2.  Do you need a tutorial on something you’ve been wanting to learn to bake/cook?

Moving on to the muffins.

What are the requirements for a top notch Muffin?

   They must rise high & fluffy but still have a dense texture. 

 They must be moist and stay moist.

They must have small air pockets that will absorb creamy butter, jam or jelly.  

If that sounds like the perfect muffin to you, then you must Get Off Your Butt and BAKE these. This recipe belongs to The Barefoot Contessa.  Her recipes have never steered me wrong yet!  These will take you slightly longer to mix together, than a box mix does . . . but your tongue will dance with enthusiasm and excitement, and you’ll burn off the muffin calories without even knowing it!!! 

 *Please don’t forget to answer the questions above . . . and leave me a comment . . .pretty please.

I had a few emails asking me what the menu was for our Valentines Day Dinner.  The best way is to show you!

Can you guess what my husbands favorite meal is?

I make this for him every Valentines Day.

Yup . . . Homemade Chicken & Noodle Soup. He could eat this soup 24/7

You have to make homemade noodles though.  It’s not hard.

 Click here to Go see the full post & tutorial on Homemade Chicken & Noodle Soup

 

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BLUEBERRY COFFEE CAKE MUFFINS 

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems

Preheat the oven to 350 degrees. Place 16 paper liners in muffin pans.

You can also use frozen berries that have thawed.  (Follow tip below for fresh or frozen berries.

*Helpful TIP: Toss your Blueberries lightly in a bit of flour, before adding to the batter, then they won’t all sink to the bottom!

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs one at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

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

Optional Crumb Topping: Mix together 1/2 cup sugar,  1/3 cup flour,  1/4 cup butter,  and 1 1/2 teaspoons cinnamon.

Mix with fork, and sprinkle over muffins before baking.

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  • Puppydogs - February 15, 2011 - 1:11 pm

    I prefer to see the whole recipe. I visit daily and if there is something I do not want to make or see, I go to the next email. I feel like sometimes when someone posts just a heading, they get points for extra clicks on their site.ReplyCancel

  • Puppydogs - February 15, 2011 - 1:16 pm

    Oops I also wanted to say that I do not understand when people make the font a size under 12. I am in my 40’s and have to increase the size of the font just to read the post. Some sites have great pictures, but if you compare the size of the pictures to the size of the font they don’t make sense.

    The pictures are big, colorful and gorgeous. The author took the time to take and post the best pictures of the food and the steps they had to take to make the food. Then the font is barely legible. It drives me crazy!

    There is so much ‘white space’ on the whole page, that it seems like they are trying to save money by using the smallest font available.ReplyCancel

  • Judy Wolf - February 15, 2011 - 1:51 pm

    I like what you did today.

    Judy in MOReplyCancel

  • NaDell - February 15, 2011 - 2:13 pm

    I prefer the whole blog post in reader so I can read it there and click if I want to comment or print it. =)ReplyCancel

  • Tami Ottley - February 15, 2011 - 3:44 pm

    Agreed… I like the full post. 🙂ReplyCancel

  • Hailey - February 15, 2011 - 3:50 pm

    Hi Jonna-

    Here are my thoughts…

    1. Do you prefer a Full post on the Home Page, or Excerpts like I’m trying right now?

    I actually think I like the Excerpts. At first I was going to reply with, “Please go back to the way things were…” but I like that I can view more at once. I click on all of the recipes anyway, because you are hilarious and your pictures/tutorials are incredible. I am honestly addicted to this website of yours. Thank you for my daily “break” from work…it’s a place where I can come to view what’s new or search the older posts. Your stories make me laugh and smile…and your recipes make me want to run home and start cooking or baking! Thank you, thank you, thank you…you’re amazing!

    2. Do you need a tutorial on something you’ve been wanting to learn to bake/cook?

    I want to bake/cook everything and anything you post. Keep up the beautiful work…I just love it.

    Enjoy your day!ReplyCancel

  • kira - February 15, 2011 - 4:20 pm

    I like this new way. I like to see the collection and variety of what you have posted recently while quickly scrolling through. I think seeing more pictures at a time is appealing.If there is something I love, then I click to see more. Sounds like this will be tough to decide since people like both. Good luck! 🙂ReplyCancel

  • gigi - February 15, 2011 - 6:31 pm

    I like a full post.

    These muffins look wonderful!ReplyCancel

  • Kimberly - February 15, 2011 - 8:36 pm

    I love the full post, but will take it however it works best for you. I love your receipes and especially the awesome pictures that are included. I think cooking is a dying breed unfortunately. I attempt to pass on old family receipes to my family in hopes that they will also pass them on. I have to confess, I guess this may be considered cheating, but bought myself a pasta maker attachment for my kitchen aid. My husband loves home noodles and perogie’s. I love the attachement but know my grandmother would have something funny to say if she were still alive. Thanks for the cooking inspiration. Love you blog!ReplyCancel

  • Lindsay - February 15, 2011 - 10:24 pm

    Full post and always appreciate the tutorials! LOVE your blog!ReplyCancel

  • Stacie Couch - February 16, 2011 - 7:08 am

    These look delicious! My husband would love these muffins, I will have to give them a try. As for the posting, I kind of like the excerpts so I can see the past posts as well.ReplyCancel

  • Leslie - February 16, 2011 - 7:13 pm

    I like full posts.ReplyCancel

  • Diana B - February 17, 2011 - 1:08 pm

    we have tried lots of your recipes and they are always amazing…These muffins look delicious, and I think I might try them with chocolate chips instead of blueberries (I know, not healthy, but tasty!!). Thanks for sharing these great recipes and keep it up!!!ReplyCancel

  • Lisa - February 22, 2011 - 4:24 pm

    Let me just say that I love your blog. And so does my husband since it results in a wider variety of meals at our house.

    I read your blog in Google Reader, so I prefer the full posts and lots of tutorials! Thanks for sharing!ReplyCancel

  • Robin - September 17, 2011 - 9:00 pm

    Full post’s please!

    I love your site. Lot’s of delicious bites to try!ReplyCancel