Ina Garten Blueberry Coffee Cake Muffins Recipe

Ina Garten’s Blueberry Coffee Cake Muffins are a delightful combination of fluffy muffin batter, juicy blueberries, and a crumbly cinnamon-sugar topping. Perfect for breakfast or an indulgent snack, these muffins are a must-try for any blueberry lover.

What are Ina Garten Blueberry Coffee Cake Muffins?

These muffins are a twist on classic blueberry muffins, enhanced with a rich streusel topping made of brown sugar, cinnamon, and butter. The result is a moist, tender muffin with a sweet, crunchy topping that pairs beautifully with a cup of coffee or tea.

Other Ina Garten Recipes

• Ina Garten Peach Almond Torte
• Ina Garten Morning Glory Muffins
• Ina Garten’s Blueberry Bran Muffins

Reasons to Try Ina Garten Blueberry Coffee Cake Muffins

• Rich and indulgent: The streusel topping adds a decadent touch.
• Bursting with flavor: Juicy blueberries and warm cinnamon create a perfect flavor combination.
• Easy to make: Simple ingredients and straightforward steps.
• Great for gatherings: Ideal for brunches, breakfasts, or gifting.
• Freezer-friendly: Get ahead and enjoy any time.

Ingredients Needed to Make Ina Garten Blueberry Coffee Cake Muffins

For the muffins:

• Unsalted butter: 1/2 cup (1 stick), softened.
• Granulated sugar: 1 cup.
• Eggs: 2 large.
• Vanilla extract: 1 teaspoon.
• Sour cream: 1/2 cup.
• Whole milk: 1/4 cup.
• All-purpose flour: 1 3/4 cups.
• Baking powder: 2 teaspoons.
• Salt: 1/2 teaspoon.
• Fresh blueberries: 1 1/2 cups, washed and dried.

For the streusel topping:

• All-purpose flour: 1/4 cup.
• Brown sugar: 1/4 cup, packed.
• Ground cinnamon: 1/2 teaspoon.
• Unsalted butter: 2 tablespoons, cold and cut into small pieces.

Instructions to Prepare Ina Garten Blueberry Coffee Cake Muffins

Step 1: Preheat the oven

• Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups well.

Step 2: Prepare the streusel topping

• In a small bowl, mix the flour, brown sugar, and cinnamon. Add the cold butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Set aside.

Step 3: Cream the butter and sugar

• In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.

Step 4: Add eggs and wet ingredients

• Beat in the eggs one at a time, followed by the vanilla extract, sour cream, and milk. Mix until smooth.

Step 5: Combine dry ingredients

• In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Step 6: Fold in the blueberries

• Gently fold the blueberries into the batter, being careful not to crush them.

Step 7: Fill the muffin tin

• Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the streusel topping evenly over the batter.

Step 8: Bake the muffins

• Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9: Cool and serve

• Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

What Goes Well With Ina Garten Blueberry Coffee Cake Muffins

• Coffee or tea: The perfect pairing for a breakfast treat.
• Whipped butter or cream cheese: Adds an indulgent touch.
• Fresh fruit: Complements the sweetness of the muffins.
• Yogurt or smoothie: Creates a balanced breakfast.

Key Tips for Making Ina Garten Blueberry Coffee Cake Muffins

• Use fresh or frozen blueberries: If using frozen, add them directly to the batter without thawing.
• Don’t overmix the batter: Overmixing can lead to dense muffins. Stir until just combined.
• Make the streusel ahead: The topping can be prepared in advance and stored in the refrigerator.
• Check doneness early: Muffins are done when a toothpick comes out clean or with a few crumbs.

Creative Variations of Ina Garten Blueberry Coffee Cake Muffins

• Citrus twist: Add lemon or orange zest to the batter for a refreshing flavor.
• Nutty topping: Mix chopped pecans or walnuts into the streusel.
• Mixed berry muffins: Combine blueberries with raspberries or blackberries.
• Spiced muffins: Add a pinch of nutmeg or ginger to the streusel topping.

Storage Guidelines for Ina Garten Blueberry Coffee Cake Muffins

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Keep in the refrigerator for up to 5 days. Warm slightly before serving.
• Freezing: Wrap muffins individually and freeze for up to 3 months. Thaw overnight or microwave briefly to enjoy.

FAQs

Can I use frozen blueberries for blueberry coffee cake muffins?

Yes, frozen blueberries work well in this recipe. Add them directly to the batter without thawing to prevent excess moisture and color bleeding.

How do I make the streusel topping crunchier?

To make the streusel topping crunchier, use cold butter and mix it into the flour and sugar until the mixture forms coarse crumbs. Adding a few chopped nuts, like pecans or walnuts, can also enhance the crunch.

Can I make blueberry coffee cake muffins ahead of time?

Yes, these muffins can be made a day in advance. Store them in an airtight container at room temperature or refrigerate for longer storage.

How do I prevent muffins from sticking to the liners?

To prevent muffins from sticking to the liners, use high-quality paper liners or lightly spray the liners with cooking spray before adding the batter.

Wrapping Up

Ina Garten’s Blueberry Coffee Cake Muffins are a perfect combination of moist, fluffy batter and a sweet, crunchy topping.

Give this recipe a try and enjoy a bakery-style delight at home!

More Ina Garten Recipes

• Ina Garten Creamy Parmesan Polenta
• Ina Garten Roasted Butternut Squash
• Ina Garten Flat Beans with Pecorino
• Ina Garten Garlic-Roasted Cauliflower

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