There’s something magical about waking up to the aroma of freshly baked muffins wafting through the kitchen. These Bursting Blueberry Coffee Cake Muffins are a delightful morning treat, perfect for brunch gatherings or simply enjoyed with your morning coffee. With juicy blueberries and a tender, buttery crumb, every bite feels like a warm hug. Plus, the simple ingredients make this recipe a breeze to whip up, even on the busiest of mornings. Let’s dive into the details of creating these delectable muffins!
Why You’ll Keep Making It
Bursting Blueberry Coffee Cake Muffins are not just any muffins; they are a harmonious blend of flavors and textures. The sweet, juicy blueberries provide bursts of flavor, while the cinnamon-sugar topping adds a delightful crunch. These muffins are soft, moist, and perfect for any time of day. Whether you’re enjoying them for breakfast, as a snack, or as a dessert, they’re sure to become a staple in your baking repertoire.
Shopping List
- 3/4 cup all-purpose flour
- 3/4 cup loosely packed brown sugar
- 1 teaspoon cinnamon
- 6 tablespoons unsalted butter, softened
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, softened
- 1/3 cup coconut oil, melted
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup plain 2% Greek yogurt
- 1 cup fresh blueberries
Kitchen Gear Checklist
- Mixing bowls – for combining ingredients.
- Whisk – to blend dry ingredients thoroughly.
- Spatula – for folding in the blueberries gently.
- Muffin tin – to shape and bake the muffins.
- Parchment paper or muffin liners – for easy cleanup.
- Cooling rack – to cool the muffins after baking.
Mastering Bursting Blueberry Coffee Cake Muffins.: How-To
Step 1: Prepare the Muffin Tin
Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray to prevent sticking.
Step 2: Make the Cinnamon Sugar Topping
In a small bowl, combine 3/4 cup all-purpose flour, 3/4 cup brown sugar, and 1 teaspoon cinnamon. Add 6 tablespoons of softened unsalted butter and mix until crumbly. Set aside.
Step 3: Combine Dry Ingredients
In a large mixing bowl, whisk together 2 1/4 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1/4 teaspoon of salt. This mixture will provide the structure for our muffins.
Step 4: Cream the Wet Ingredients
In another large bowl, cream together 5 tablespoons of softened unsalted butter and 3/4 cup of sugar until light and fluffy. Then, add the melted coconut oil, 2 large eggs, and 1 teaspoon of vanilla extract. Mix until well combined.
Step 5: Incorporate the Yogurt
Stir in 1 cup of plain 2% Greek yogurt into the wet mixture, which will add moisture and richness to the muffins.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to dense muffins.
Step 7: Fold in Blueberries
Gently fold in 1 cup of fresh blueberries, ensuring they are evenly distributed throughout the batter.
Step 8: Fill the Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Top each muffin with a generous amount of the cinnamon sugar mixture you prepared earlier.
Step 9: Bake and Cool
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a cooling rack.
Year-Round Variations
- Swap blueberries for raspberries or chopped strawberries for a different fruity flavor.
- Add a teaspoon of lemon zest for a refreshing citrus twist.
- Mix in chopped nuts, such as walnuts or pecans, for added crunch.
- Experiment with spices by adding nutmeg or allspice for a cozy flavor.
Troubles You Can Avoid
- Overmixing the batter can lead to tough muffins. Mix just until combined.
- Check your baking powder and baking soda for freshness to ensure proper rising.
- Don’t skip the cooling time in the muffin tin; it helps retain moisture.
Keep-It-Fresh Plan
To keep your Bursting Blueberry Coffee Cake Muffins fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Just wrap each muffin tightly in plastic wrap and place them in a freezer bag. They will stay fresh for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or pop them in the microwave for a few seconds.
Quick Questions
Can I use frozen blueberries instead of fresh?
Yes! Frozen blueberries work well in this recipe. Just be sure to toss them in a little flour before folding them into the batter to prevent them from sinking.
What can I substitute for Greek yogurt?
You can use sour cream or buttermilk as a substitute for Greek yogurt in this recipe. Both will add moisture and a touch of tanginess.
Can I make these muffins vegan?
Yes, you can substitute the eggs with flax eggs and use a plant-based yogurt and butter alternative to make these muffins vegan.
How do I know when my muffins are done baking?
The muffins are done when a toothpick inserted in the center comes out clean or with a few moist crumbs. They should also be lightly golden on top.
Cook This Next
Bring It to the Table
Imagine the delight of serving a warm batch of Bursting Blueberry Coffee Cake Muffins to your family and friends. These muffins not only taste incredible but also look stunning with their golden tops and vibrant blueberry speckles. They are perfect for any occasion, whether you’re hosting a brunch, celebrating a special occasion, or simply treating yourself to a delightful snack.
In conclusion, the journey of making Bursting Blueberry Coffee Cake Muffins is as rewarding as the finished product. With their fluffy texture, rich flavor, and delightful bursts of blueberry goodness, these muffins are bound to become a favorite in your kitchen. So, gather your ingredients, preheat your oven, and get ready to enjoy a muffin experience that will keep you coming back for more!
Bursting Blueberry Coffee Cake Muffins.
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Muffin Tin
- Parchment paper or muffin liners
- Cooling rack
Ingredients
For the Cinnamon Sugar Topping:
- 3/4 cup all-purpose flour
- 3/4 cup brown sugar loosely packed
- 1 teaspoon cinnamon
- 6 tablespoons unsalted butter softened
For the Muffins:
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter softened
- 1/3 cup coconut oil melted
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup plain 2% Greek yogurt
- 1 cup fresh blueberries
Instructions
Prepare the Muffin Tin
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray to prevent sticking.
Make the Cinnamon Sugar Topping
- In a small bowl, combine 3/4 cup all-purpose flour, 3/4 cup brown sugar, and 1 teaspoon cinnamon. Add 6 tablespoons of softened unsalted butter and mix until crumbly. Set aside.
Combine Dry Ingredients
- In a large mixing bowl, whisk together 2 1/4 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/4 teaspoon salt. This mixture will provide the structure for the muffins.
Cream the Wet Ingredients
- In another large bowl, cream together 5 tablespoons softened unsalted butter and 3/4 cup sugar until light and fluffy. Then, add the melted coconut oil, 2 large eggs, and 1 teaspoon vanilla extract. Mix until well combined.
Incorporate the Yogurt
- Stir in 1 cup plain 2% Greek yogurt into the wet mixture, adding moisture and richness to the muffins.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to dense muffins.
Fold in Blueberries
- Gently fold in 1 cup fresh blueberries, ensuring they are evenly distributed throughout the batter.
Fill the Muffin Tin
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Top each muffin with a generous amount of the cinnamon sugar mixture prepared earlier.
Bake and Cool
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for about 5 minutes before transferring to a cooling rack.
Notes
- Use frozen blueberries tossed in flour to prevent sinking if fresh are unavailable.
- Substitute Greek yogurt with sour cream or buttermilk for similar moisture and tang.
- To make vegan, replace eggs with flax eggs and use plant-based yogurt and butter alternatives.
- Avoid overmixing batter to keep muffins tender and light.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
