Blueberry Coffee Cake Muffins
Sink your teeth into the irresistible charm of Blueberry Coffee Cake Muffins—a delightful fusion of tender muffins bursting with juicy blueberries and a buttery cinnamon streusel topping that’s simply addictive. Perfectly soft and moist, these muffins strike the ideal balance between sweetness and texture, thanks to the fresh (or frozen) blueberries folded into the batter and the crisp, crumbly topping. Ready in just 40 minutes, they’re an easy yet impressive treat for breakfast, coffee breaks, or brunch gatherings. With a warm vanilla aroma and a hint of cinnamon, these bakery-worthy muffins will be the star of your morning table.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, melted and cooled
- 0.75 cups Milk
- 2 Large eggs
- 1 teaspoons Vanilla extract
- 1.5 cups Fresh or frozen blueberries (do not thaw if frozen)
- 0.5 cups All-purpose flour (for streusel)
- 0.5 cups Brown sugar, packed
- 1 teaspoons Cinnamon
- 4 tablespoons Unsalted butter, melted (for streusel)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease lightly with butter or non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate mixing bowl, combine the melted butter (cooled), milk, eggs, and vanilla extract. Whisk until smooth.
Gradually pour the wet ingredients into the bowl of dry ingredients, stirring gently until just combined. Do not overmix.
Fold in the blueberries carefully using a spatula to avoid breaking them. Set the batter aside.
To make the streusel topping, mix the all-purpose flour, brown sugar, and cinnamon in a medium bowl. Add the melted butter and stir until the mixture resembles coarse crumbs.
Evenly distribute the muffin batter into the prepared muffin tin, filling each cup about 3/4 full.
Sprinkle the streusel topping generously over each muffin, covering the batter completely.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Once done, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.5 g | 206% | |
| Saturated Fat | 96.1 g | 480% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 773 mg | 258% | |
| Sodium | 2338 mg | 102% | |
| Total Carbohydrate | 540.2 g | 196% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 286.4 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 492 mg | 38% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1169 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
