Blueberry Coffee Cake Muffins
These coffee cake muffins also have fresh blueberries and a cinnamon sugar topping that bakes to a delightful crunch. Perfect for breakfast or a snack.
Blueberry Coffee Cake Muffins
If you are looking for more muffin recipes to try, may I suggest:
- Apple Cinnamon Streusel Muffins
- Easy Banana Muffins
- Rhubarb Streusel Muffins
- Strawberry Rhubarb Muffins Recipe
When it comes to breakfast, my kids are cereal, cereal, cereal. While they do love their cereal (who doesn’t?), this breakfast pattern isn’t necessarily by choice. It’s just the easiest on school days.
As much as I wish I could say that I have time to make them a hot and hearty breakfast each morning … nah, I save that for one day over the weekends.
In the mad-rush that is mornings, it’s all about convenience. Yet, to break up the cereal monotony even just a bit, you can find me making muffins once a week.
As easy as cereal is, it’s even more convenient to grab a plate and a muffin. One of my favourites to make is Blueberry Coffee Cake Muffins, mainly because I have a soft-spot and mad-cravings for coffee cake.
The addition of the blueberries makes the muffin more moist, and of course that burst of berry flavour. It looks like a lot of steps, but it is an easy recipe.
Note that these muffins don’t really have coffee in them, but they sure taste like they do!
As much as these muffins with a crumble topping come in handy for the hurried mornings – guaranteed you won’t skip breakfast with these on hand.
I have been known to indulge in these as well. They are the perfect breakfast treat or afternoon snack.
Yes, there is nothing better than dropping off the kids and enjoying a Blueberry Coffee Cake Muffin and a cup of morning coffee – in the quiet of my house.
This easy muffin recipe (which are my favorite muffins) are up there in the ‘best things in life’ list.
Ingredients to Make Blueberry Coffee Cake Muffins
You’ll need the following simple ingredients to make this easy coffee cake muffin recipe that with streusel topping, The full detailed instructions are on the printable recipe card below.
- fresh blueberries
- room temperature unsalted butter
- white sugar
- salt
- vanilla extract
- large eggs
- cream
- all purpose flour
- baking powder
- Brown Sugar Cinnamon
How to Make Blueberry Coffee Cake Muffins
The first step in making these delicious muffins is to make the crumb topping. In the large bowl of a stand mixer – add the following dry ingredients: flour, brown sugar, granulated sugar, cinnamon, and salt.
Mix with paddle attachment on medium speed until all chunks of brown sugar are broken up. If after 1 minute there are still chunks, use a fork to break them up.
Add butter pieces, turn stand mixer to low/medium and mix until everything is incorporated and the mixture resembles wet sand; no large clumps.
Pour the mixture onto a plate, and place into the freezer while you prepare the second step of the muffins which is the muffin batter.
Preheat oven to 350 degrees Fahrenheit and line a muffin tin with muffin liners; set aside.
Wipe out the bowl of the stand mixer and add butter, sugar, and salt, and cream on a high speed until mixture is light and fluffy.
Scrape down the sides of the bowl; add vanilla and mix on medium for about 15 seconds.
Add eggs, one at a time, and mix on medium until fully mixed; about 30 seconds each. Scrape down sides of the bowl; mix again for 15 more seconds.
In a medium bowl, add flour and baking powder and mix.
Turn mixer back on a low speed, and add flour mixture; ¼ cup at a time, continuing to mix on low.
Once all the flour has been mixed into the batter, turn off mixer and remove paddle and bowl. Using your spatula, mix a few times to make sure there is no flour pockets anywhere.
Add blueberries to batter, and carefully fold into batter; batter will be very thick.
Add batter to muffin liners, filling all the way to the top and pressing batter down into liner to fill all the space.
Remove topping from freezer and break it up with a fork. Sprinkle a generous amount on each, top of the muffin.
Place muffins into oven; bake for 30-35 minutes or until muffins are cooked through. Cool on a wire rack for 30 minutes.
STORAGE: Store the muffins in an airtight container for up to 5 days. They freeze very well, simply take out as many as you need the night before and allow to defrost at room temperature before enjoying.
You might want to make a second batch of these homemade muffins just to freeze some. they are so handy to have on hand to beat a breakfast rut.
When it comes to muffins, this one is my favorite recipe. Way better than traditional blueberry muffins, these blueberry cinnamon coffee cake muffins are just like bakery style muffins.
More Breakfast Recipes:
- Easy Banana Muffins
- Pumpkin Spice Cream Cheese Muffins
- Apple Cinnamon Streusel Muffins
- Bacon and Egg Muffin Cups
- Apple Coffee Cake
Blueberry Coffee Cake Muffins
Ingredients
- 3 cups blueberries (if using frozen, make sure they are defrosted)
- 10 tbsp unsalted butter (room temperature)
- â…” cup sugar
- ½ tsp salt
- 1 ½ tsp vanilla extract
- 2 eggs
- 1/4 cup cream
- 1 ½ cups all purpose flour
- 1 ½ tsp baking powder
INGREDIENTS FOR TOPPING
- ½ cup all purpose flour
- ½ cup brown sugar
- 2 tbsp granulated sugar
- ¼ tsp cinnamon
- dash of salt
- 4 tbsp butter (room temperature, cut into small pieces)
Instructions
FOR THE TOPPING
- In the bowl of a stand mixer, add the flour, brown sugar, granulated sugar, cinnamon, and salt.
- Mix with paddle attachment on medium speed until all chunks of brown sugar are broken up. If after 1 minute there are still chunks, use a fork to break them up.
- Add butter pieces, turn stand mixer to low/medium and mix until everything is incorporated and the mixture resembles wet sand; no large clumps.
- Pour the mixture onto a plate, and place into the freezer while you prepare the rest of the muffins.
FOR THE MUFFINS
- Preheat oven to 350 degrees F and line a muffin tin pan with muffin liners; set aside.
- Wipe out the bowl of the stand mixer, then add butter, sugar, and salt, and cream on a high speed until mixture is light and fluffy. Scrape down the sides of the bowl; add vanilla and mix on medium for about 15 seconds. Add eggs, one at a time, and mix on medium until fully mixed; about 30 seconds each. Scrape down sides of the bowl; mix again for 15 more seconds.
- In a medium bowl, add flour and baking powder; mix.
- Turn mixer back on a low speed, and add flour mixture; ¼ cup at a time, continuing to mix on low. Once all the flour has been mixed into the batter, turn off mixer and remove paddle and bowl. Using your spatula, mix a few times to make sure there is no flour pockets anywhere.
- Add blueberries to batter, and carefully fold into batter; batter will be very thick.
- Add batter to muffin liners, filling all the way to the top and pressing batter down into liner to fill all the space.
- Remove topping from freezer and break it up with a fork. Sprinkle a generous amount over each muffin.
- Place muffins into oven; bake for 30-35 minutes or until muffins are cooked through. Cool on a wire rack for 30 minutes.
- Enjoy!
Notes
Nutrition
These blueberry coffee cake muffins look absolutely delicious! Love the crunchy topping and moist texture—perfect for busy mornings or a sweet afternoon treat. Can’t wait to bake a batch!
So, I’m trying to make these right now and I noticed that in the instructions, it says to add cream…. but there’s no cream in the ingredient list? I’m going ahead and putting 1/2 cup in… hoping these turn out. 😀
Oh shoot, thanks for catching this, I must have copied it from my recipe card wrong. Off to fix – did they turn out?
I like this blueberry muffin recipe and really like so many such as any fruit muffin. Thank you for this recipe.
These look and sound really good. We love muffins so I will definitely be trying this recipe out, thanks for sharing it!