Blueberry Coffee Cake Muffins

5 from 8 votes

I have a soft-spot and mad-cravings for Blueberry Coffee Cake Muffins. Blueberries make this coffee cake even more moist, and that burst of berry flavour.

Prep Time20

Cook Time35

Total Time55

Course: Breakfasts

Cuisine: American

Servings: muffins

Calories: 331kcal

Author: Tammi

Ingredients

3 cups blueberries if using frozen, make sure they are defrosted
10 tbsp unsalted butter room temperature
⅔ 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

Note: Store muffins on the counter without an tight covering - an airtight container will cause topping to get soggy. You can loosely cover with foil (just place on top, without sealing up the edges), if you feel you need to cover them.

Nutrition