My version of this recipe came about somewhat by accident. In the midst of making Ina Garten’s Blueberry Coffee Cake Muffins – mixing bowls out, flour sifted, oven pre-heated – I ran out of sugar. Just shy of the extra quarter-cup.

As a quick substitute, I used brown sugar for the remaining amount and crossed my fingers. I was pleasantly surprised to discover that my alterations – the brown sugar, cinnamon and nutmeg – add a depth to these muffins that is offset by the fresh tartness of the blueberries and sour cream. The result: a moist, flavorful muffin that highlights one of summer’s most delicious berries.


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Classic Blueberry Muffins

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  • 12 tbs unsalted butter, at room temperature
  • 1 ¼ cup sugar
  • ¼ cup light brown sugar
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 8 oz light sour cream
  • ¼ cup fat free milk
  • 2 ½ cups flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 pint, fresh blueberries


  1. Preheat oven to 350 degrees. Place 16-18 paper muffin cups in muffin tins.
  2. Cream butter and sugar together in a stand-up mixer with the paddle attachment, until light and fluffy, about 3 minutes.
  3. With mixer on low speed, slowly add eggs, vanilla extract, sour cream and milk.
  4. In a separate bowl, whisk dry ingredients together until fully combined.
  5. With mixer still on low, slowly add dry ingredients to wet ingredients until just combined.
  6. Turn mixer off. Using a spatula, fold in blueberries until evenly distributed within the batter.
  7. Spoon batter into muffin cups, filling cups nearly to the brim.
  8. Bake 25 mins, or until tops begin to brown and a cake-tester comes out clean. Let cool on a baking rack. Serve warm.