Ina Garten’s Blueberry Coffee Cake Muffins

I recently bought two of Ina Garten’s cookbooks from half-price books.

Ina Garten is the Barefoot Contessa.  If you are still wondering who Ina is, she cooks a bunch of food on TV.  If you have never watched her show or prepared one of her dishes – you should.  Her food is always amazing and she is easy to follow.

She’s like the kindergarten teacher of the Food Network.

🙂

I always have cookbooks lying around the flat surfaces of my home.  I read them for fun.  I read them to learn.  I read them for inspiration.

My youngest child is going through a ‘get up early’ phase right now.  I don’t expect it to last, my teenagers never get up early.

He usually asks me to wake him up between 7-7:30 which is kinda cute.  We homeschool, so a normal wake up time is more like 9 around here.  If you get up early you get mama all to yourself.

I woke my little guy a few minutes after 7 am and he stumbled downstairs and perched himself at the kitchen island where Ina’s book was resting.

I was enthralled in the middle of the book of Job, so he began browsing through her cookbook and landed upon this recipe for blueberry muffins.  He instantly exclaimed, “Momma – Can I make these for breakfast?”

I said, “Sure.”

But, first you’re going to have to go to the chicken coop – we don’t have any eggs in the house.

“It’s worth it” he triumphantly proclaimed as he shoved his feet into his Boggs and headed out the door.

I did make a couple of changes to the recipe…

I only used 1 cup of sugar and I cut the amount of milk in half.  Since I reduced the dry goods, I didn’t need the extra liquid.

Then we inadvertently used blackberries instead of blueberries.

I didn’t mean to.

When my guy went to grab the fresh blueberries from the refrigerator, we didn’t have any.  I told him there were some in the freezer, but I was wrong.  I forgot about those blueberry waffles we made last week.

No blueberries in the house.

However, we did have a couple of pints of frozen blackberries (that we picked from the bushes along the woodline last spring).

So, Ina Garten’s Blueberry Coffee Cake Muffins ended up becoming Low-sugar Blackberry Coffee Cake Muffins.

The recipe did not disappoint.  The muffins were spectacular, even though they weren’t blueberry.

Start by creaming the butter and sugar in a big bowl with an electric mixer.

Once they are fluffy, add the 3 eggs and beat again.

Add the sour cream, salt & vanilla and mix on low.

If using fresh milled wheat (soft white) be sure to add 3 cups of flour.  If you are using storebought flour you will add 2 1/2 cups.  Dump in the flour, baking powder, and baking soda and mix just until combined.

The batter will be thick.

Last, use a spoon or spatula to fold in the blueberries blackberries.

Spoon into muffin tin lined with wrappers.  Her recipe says it makes 16 muffins but somehow we ended up with 23.  No complaints here.  I am happy to have the extras.

Bake 400 degrees for 20-25 minutes.

They turned out even nicer than I could have imagined.  And one cup of sugar was plenty for these.  They were fabulous.

Warm muffins are simply irresistible.  They didn’t even need butter, but I slathered mine with it anyway.

Mmmm.  Butter.

XO,

Candi

Print Recipe

Ina Garten's Blueberry [or Blackberry] Coffee Cake Muffins

Moist and delicious with just enough berries.

Course

bread, Breakfast, snacks

Cuisine

breads & baked goods, Muffins

Servings

muffins

Ingredients

• 1 1/2 sticks butter
• 1 cup cane sugar
• 3 large eggs
• 1 1/2 tsp vanilla
• 1 cup sour cream
• 3 cups Flour If using store bought flour use only 2 1/2 cups
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp Salt
• 1 pint berries blue or black

Course bread, Breakfast, snacks Cuisine breads & baked goods, Muffins Servings muffins Ingredients 1 1/2 sticks butter 1 cup cane sugar 3 large eggs 1 1/2 tsp vanilla 1 cup sour cream 3 cups Flour If using store bought flour use only 2 1/2 cups 2 tsp baking powder 1/2 tsp baking soda 1 tsp Salt 1 pint berries blue or black

Recipe Notes

Cream the butter and sugar in a big bowl with an electric mixer. Once they are fluffy, add the 3 eggs and beat again.   Add the sour cream, salt & vanilla and mix on low.  If using fresh milled wheat (soft white) use 3 cups flour.  If using store-bought add 2 1/2 cups flour.  Dump in the flour, baking powder, and baking soda and mix just until combined.

The batter will be thick.

Last, use a spoon or spatula to fold in the berries.

Spoon into muffin tin lined with wrappers.

Bake 400 degrees 20-25 minutes

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