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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.
And just like the cinnamon coffee cake muffins, which have also been hugely successful and loved by my readers, these are going to have you sipping coffee in the afternoon on repeat.
Ingredients
The dry ingredients are all-purpose flour, sugar (do not swap it for honey), and salt, plus baking powder and baking soda to help the batter rise. The wet ingredients needed are butter (a vegan replacement in stick form will work; not spreadable margarine), eggs (an egg substitute will yield denser muffins), vanilla extract, and plain or vanilla Greek yogurt. Finally, you’ll add fresh or frozen blueberries.
How to Make Blueberry Coffee Cake Muffins
Follow the steps and tips to the T to yield the most fluffy and delicious blueberry coffee cake muffins:
- Make the topping.
I always make it first by simply mixing butter, sugar, and flour. While you can make these muffins without a topping, it's not the same! - Make the muffin batter.
Combine flour, baking powder, soda, and salt in a bowl; and beat softened butter with sugar in another. Then add the eggs to the butter and sugar mix, then 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. - Bake the muffins.
Fill a lined muffin tin, add the topping, and bake for 20 to 22 minutes in a preheated oven until the tops are golden and set and a toothpick comes out clean when inserted through the middle. Let them cool completely before serving.
Storing Leftovers
Store these blueberry coffee cake muffins in an airtight container at room temperature (on the counter) for one day or in the fridge for up to 5 days. You can also 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.
Notes
- I have also successfully made these muffins with Bob's 1:1 gluten-free baking flour.
Jackie says
Wonderful blueberry muffins!
Taylor says
These muffins are so tasty!