This post is in partnership with Prairie Farms. This post contains affiliate links.
My happy place is baking in the kitchen. Add in a few kids and while it’s a whole lot messier, it’s still my happy place.
We’ve been in the kitchen a LOT lately. Like everyone else, we are at home staying safe and making the best of it and enjoying all the extra time as a family. Although it has been difficult to miss out on certain events, the silver lining is being able to slow down a bit and actually spend quality time together.
Last week Jude’s school unit was all about the farm! We were fortunate enough to have a real-life farm experience last summer when we visited a Prairie Farms dairy farm! Jude had all kinds of real-life knowledge to add to his school lessons. We love how Prairie Farms dairy farmers are local families and business owners just like us. We had the most amazing visit last year, and you can read all about it here. These farmers are doing their best to navigate life and business during these uncertain times just like us.
But back to the kitchen! While this recipe is a new one, it will definitely be on rotation for the future. Coffee cake is one of our favorite treats, but these homemade muffins are better than anything we’ve ever made from a box!
The trick is the secret ingredient (spoiler: it’s Prairie Farms sour cream) and making sure to mix everything in the right order. Also, you can never go wrong with Prairie Farms butter (and more butter) and brown sugar. It’s a match made in heaven.
I had so much fun in the kitchen making these blueberry sour cream coffee cake muffins with the boys that I made them again a week later. That’s how yummy they are!
Right now Prairie Farms has an entire Stay at Home #TogetherApart page with fun recipes, drinks, and coupons! They are also giving away fun dairy packages to 10 winners weekly! See all the fun here.
Now let’s get baking!
Blueberry Sour Cream Coffee Cake Muffins
Delicious coffee cake muffins made with blueberries and a secret ingredient, sour cream!
Ingredients
for the streusel topping
- ½ cup brown sugar
- ½ cup flour
- 4 tablespoons cold Prairie Farms unsalted butter
for the muffins
- 2 cups flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ½ cup Prairie Farms butter (1 stick), softened
- ⅔ cup sugar
- 2 eggs
- 1 cup Prairie Farms sour cream
- 1 teaspoon vanilla
- 1 ½ cups frozen or fresh blueberries
Instructions
- Lightly grease a standard 12 muffin pan or use muffin liners. Preheat oven to 400°.
- In a bowl mix the brown sugar and ½ cup flour. Using a pastry cutter (or two knives) cut 4 tablespoons cold butter into mixture. Set bowl aside.
- In a separate bowl mix flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a mixer beat 1 stick of softened butter. Add sugar.
- Add eggs, sour cream, and vanilla and mix.
- Gently fold in blueberries.
- Add bowl of flour and baking powder mixture to blueberry mixture and gently stir.
- Divide batter among muffin cups.
- Top the batter with the flour/brown sugar/butter topping.
- Bake for 20 minutes, or until at toothpick comes out clean.
Let cool for five minutes before removing from pan. Store covered for up to one week.
Notes
If you think the mix is too thick after adding the flour mix to the blueberry mix you can slowly add milk, up to ⅓ cup.
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