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Simple Bursting Blueberry Coffee Cake Muffins. recipe photo

Bursting Blueberry Coffee Cake Muffins.

These Bursting Blueberry Coffee Cake Muffins are soft, moist, and bursting with juicy blueberries and a crunchy cinnamon sugar topping. Perfect for breakfast or brunch!
Print Recipe Save it
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12 servings

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.
Keyword Blueberry, Coffee Cake, Easy, Muffins, Quick