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Blueberry Coffee Cake Muffins

Blueberry Coffee Cake Muffins That Will Brighten Your Morning

Delight in Blueberry Coffee Cake Muffins that combine buttery richness with fruity flavor for a perfect breakfast treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups all-purpose flour can substitute with whole wheat flour
  • 1/2 cup light brown sugar or granulated sugar
  • 1 teaspoon ground cinnamon or ginger, omit if preferred
  • 1/2 teaspoon salt essential for flavor
  • 1/2 cup unsalted butter softened, can substitute with coconut oil
  • 1/2 cup granulated sugar can replace with coconut sugar
  • 2 large eggs or flax eggs for vegan option
  • 1 teaspoon vanilla extract or almond extract
  • 1 cup plain or vanilla yogurt can substitute with sour cream
  • 1 1/2 cups blueberries fresh or frozen
For the Crumb Topping
  • 1 cup all-purpose flour can substitute with whole wheat flour
  • 1/2 cup light brown sugar or granulated sugar
  • 1 teaspoon ground cinnamon adjust based on taste preference
  • 1/4 teaspoon salt do not skip
  • 1/4 cup unsalted butter cold, margarine can be substituted

Equipment

  • Mixing bowls
  • muffin tin
  • whisk
  • Pastry cutter

Method
 

Crumb Topping Preparation
  1. In a medium bowl, combine 1 cup of all-purpose flour, 1/2 cup light brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Cut in 1/4 cup of cold unsalted butter until the mixture resembles coarse crumbs. Cover and refrigerate.
Muffin Batter Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  3. In another bowl, beat together 1/2 cup softened unsalted butter, 1/2 cup light brown sugar, and 1/2 cup granulated sugar until fluffy. Add in 2 large eggs and mix well, then add 1 teaspoon of vanilla extract.
  4. Gradually add the dry flour mixture to the butter-sugar mixture, alternating with 1 cup of yogurt. Mix gently and fold in 1 1/2 cups of blueberries.
  5. Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full, and sprinkle the crumb topping generously over each muffin.
  6. Bake for 25-30 minutes until a toothpick comes out clean. Cool for 10 minutes in the pan before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 34gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 180mgPotassium: 120mgFiber: 2gSugar: 12gVitamin A: 200IUVitamin C: 1.5mgCalcium: 60mgIron: 0.5mg

Notes

Ensure ingredients are at room temperature for best results. The muffins can be frozen or stored in an airtight container.

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