Best Barefoot Contessas Blueberry Coffee Cake Muffins Recipes
BAREFOOT CONTESSA'S BLUEBERRY COFFEE CAKE MUFFINS
Adapted from the Barefoot Contessa Family Style Cookbook, 2002. At the intro of this recipe Ina Garten says that there were days that her specialty food shop would bake 2,000 of these muffins on a Saturday morning and by 9:30AM, they would all be gone! I changed the recipe just a bit, instead of using 2 1/2 cups all-purpose white flour, I split the flour between all-purpose white flour and wheat flour. You don't have to do this, if you don't want to. I always try to incorporate wheat flour into recipes that call for flour.
Provided by Juenessa
Categories Quick Breads
Time 50m
Yield 16 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Place 16 paper liners in muffin pans.
- 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 over the top.
- Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
- **Barefoot Contessa uses an ice-cream scoop to measure the batter so that every muffin comes out the same size.
- ***Greasing the tops of the pans makes it easier to take the muffins out after baking.
Nutrition Facts : Calories 246.6, Fat 13.2, SaturatedFat 7.9, Cholesterol 76, Sodium 165.8, Carbohydrate 29.9, Fiber 0.7, Sugar 20.7, Protein 3.2
BLUEBERRY MUFFINS
Provided by Ina Garten
Time 40m
Yield 20 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Line muffin tins with paper liners.
- Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
- Bake the muffins for 20 to 25 minutes, until golden brown.
BLUEBERRY CRUMB CAKE
Steps:
- For the cake:
- Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
- For the streusel:
- Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
- For the cake:
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. 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 until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
- Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
- crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.
MORNING GLORY MUFFINS
Provided by Ina Garten
Categories main-dish
Time 55m
Yield 14 to 16 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
- In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.
BLUEBERRY COFFEE CAKE MUFFINS
Make and share this Blueberry Coffee Cake Muffins recipe from Food.com.
Provided by Miraklegirl
Categories Quick Breads
Time 35m
Yield 16 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- Place 16 paper liners in muffin pans.
- 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 over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
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