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These blueberry coffee cake muffins are ultra-delish. Go ahead, live it up, and make a batch ASAP.
Coffee Cake Muffins with Blueberries
One of my favorite things to enjoy with my grandmother when she made café con leche, the Spanish version of a Café au Lait, was her incredible coffee cake.
This is the muffin version of her viral Blueberry Coffee Cake recipe, which includes juicy baked blueberries throughout and a crumbly topping that’s to die for.
And just like the Cinnamon Coffee Cake Muffins, which have also been hugely successful and loved by my readers, these muffins are going to have you sipping coffee in the afternoon on repeat.
Ingredients
The simple ingredients needed for this recipe make me love it even more. The amounts are at the end of the post, but baking goods are finicky when making swaps, so here is what I’ve tested on these Blueberry Coffee Cake Muffins:
- Flour: I use all-purpose flour and have successfully made these with Bob’s 1:1 gluten-free baking flour.
- Sugar: for the muffin batter and the streusel topping. Honey will not work.
- Unsalted butter: you’ll need 3 tablespoons softened for the topping and 6 tablespoons melted for the batter. A vegan replacement in stick form will work, not spreadable margerine.
- Baking powder: gives the muffins a fluffy and airy texture.
- Baking soda: also helps to raise the batter.
- Salt: just a little to enhance the flavor.
- Eggs: they bind the ingredients. Using an egg substitute will yield denser muffins.
- Vanilla extract: essential for flavor.
- Greek yogurt: makes the muffins super moist. Use plain or vanilla Greek yogurt.
- Blueberries: you can use fresh or frozen berries.
How to Make Blueberry Coffee Cake Muffins
These Blueberry Coffee Cake Muffins don’t require any complicated technique. It’s all about combining and mixing. That said, follow the steps and tips to the T to yield the most fluffy and delicious muffins:
- Prep the oven
Preheat it to 350F and line a muffin pan with liners. - Make the topping
I always make it first and set it aside since it’s the last thing you put on before baking. - Make the muffin batter
You’ll use two bowls: one for combining flour, baking powder, soda, and salt; and another to beat the softened butter with the sugar. Once done, you add the eggs one at a time to the butter and sugar mix. To the same bowl you add the vanilla and yogurt, and stir until just combined. You don’t want to overmix. - Combine
Combine the wet and dry ingredients in the bowl. Again, don’t overmix, the batter will be thick, and that’s ok. Fold the blueberries into the batter. - Fill the muffin pan
Fill the muffin tins nearly to the top, divide the topping among the muffins, and then do a second pass to use it all up. - Bake
Bake the blueberry coffee cake muffins for 20 to 22 minutes until the tops are golden and set and a toothpick comes out clean when inserted through the middle. Once done, let them cool completely before serving.
The Crumble Topping
While you can make these Blueberry Coffee Cake Muffins without a topping, it’s not the same. I mean, a delicious and literally melt-in-your-mouth crumble topping that you make by simply mixing butter, sugar, and flour is not something you want to miss.
It’s the difference between great blueberry muffins and the greatest muffins EVER!
Storing Leftovers
You can make a batch or two of these blueberry coffee cake muffins and store them in an airtight container at room temperature (on the counter) for one day or in the fridge for up to 5 days.
Want to freeze them? Great idea! You can freeze muffin batter as I explain in this post, or freeze the cooked muffins. Both ways, they can be stored in the freezer for up to 3 months.
Blueberry Coffee Cake Muffins
Ingredients
Crumble topping:
- ⅓ cup all-purpose flour
- ⅓ cup sugar
- 3 tablespoons unsalted butter, softened
Muffins:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, melted
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup Greek yogurt, plain or vanilla
- 1 cup blueberries, fresh or frozen
Instructions
Prep:
- Preheat the oven to 350F and line a muffin pan with liners.
Make the streusel topping:
- In a bowl, combine the flour and sugar. Melt the butter and mix it with the dry ingredients. Using your hands, mix it to give it the texture of coarse sand. Sometimes I pinch with my fingers to create the clumps. Set aside.
Make the muffin batter:
- In a large bowl, combine the flour, baking powder, soda, and salt. Mix well with a whisk to distribute the ingredients.
- In a large bowl with a hand mixer or your stand mixer, beat the butter and sugar until it’s light and airy, for about 5 minutes, using a spatula to scrape down the sides of the bowl when necessary.
- Add the eggs, one at a time, and beat until combined. Add the vanilla extract and the yogurt and stir just until the yogurt is mixed in, being careful not to overmix.
- Combine the wet and dry ingredients in the bowl. Use a fork or a rubber spatula to stir the mixture just until the dry ingredients are combined. The batter will be thick. Fold the blueberries into the batter.
Fill the muffin pan:
- Use a big tablespoon to fill the muffin tins nearly to the top. Sprinkle a little of the topping on each muffin and then make a second pass to distribute the rest, gently pressing the streusel topping down so the crumbs stay on the muffin when they rise during baking.
Bake:
- Bake the muffins for 20 to 22 minutes, until the tops are golden and a toothpick comes out clean when inserted in the middle. Remove the muffin pan from the oven and let the muffins cool completely before taking them out.
Store:
- Muffins can be stored in an airtight container at room temperature (on the counter) for 1 day, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Jackie says
Wonderful blueberry muffins!
Taylor says
These muffins are so tasty!