Breakfasts

Blueberry Coffee Cake Muffins

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.

Blueberry Coffee Cake Muffins

Blueberry Coffee Cake Muffins

If you are looking for more muffin recipes to try, may I suggest:

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 cake more moist, and of course that burst of berry flavour. Note that these muffins don’t really have coffee in them, but they sure taste like they do!

Blueberry Coffee Cake Muffins recipe

As much as these muffins 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.

Yes, there is nothing better than dropping off the kids and enjoying a Blueberry Coffee Cake Muffin and a cup of coffee – in the quiet of my house. It’s up there in the ‘best things in life’ list.

What is your favourite kind of muffin?

Blueberry Coffee Cake Muffins
Blueberry Coffee Cake Muffins recipe

Blueberry Coffee Cake Muffins

Yield: 12
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

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.

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

  1. In the bowl of a stand mixer, add the flour, brown sugar, granulated sugar, cinnamon, and salt.
  2. 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.
  3. Add butter pieces, turn stand mixer to low/medium and mix until everything is incorporated and the mixture resembles wet sand; no large clumps.
  4. Pour the mixture onto a plate, and place into the freezer while you prepare the rest of the muffins.

FOR THE MUFFINS

  1. Preheat oven to 350 degrees F and line a muffin tin pan with muffin liners; set aside.
  2. 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.
  3. In a medium bowl, add flour and baking powder; mix.
  4. 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.
  5. Add blueberries to batter, and carefully fold into batter; batter will be very thick.
  6. Add batter to muffin liners, filling all the way to the top and pressing batter down into liner to fill all the space.
  7. Remove topping from freezer and break it up with a fork. Sprinkle a generous amount over each muffin.
  8. Place muffins into oven; bake for 30-35 minutes or until muffins are cooked through. Cool on a wire rack for 30 minutes.
  9. 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 Information:
Yield: 12 Serving Size: 12 Servings
Amount Per Serving: Calories: 331Saturated Fat: 9gCholesterol: 69mgSodium: 148mgCarbohydrates: 43gFiber: 1gSugar: 25gProtein: 3g

Did you make this recipe?

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37 Comments

  1. We’re planning to pick blueberries this weekend so these muffins look like the perfect way to use them. Cannot wait to make these – they look delicious!

  2. Wow! These look amazing. I love blueberry muffins. But, you’ve really kicked it up on this recipe. I’d love one or two right now with coffee 🙂

  3. OH these would be great to bring with us to Yellowstone, when we go this summer. Great snack and we are HUGE blueberry fans! One less thing I have to worry about making! Thanks for sharing this recipe!

  4. Wow those muffins look amazing! They look very moist! Thanks so much for sharing the receipt..I think I am gonna try it.

  5. These sound very yummy to me! Thanks for the recipe, I am definitely going to have to try them!

  6. these look so good! Love coffee cake and love blueberries! thanks for the recipe! My other favourite muffin is cranberry orange!

  7. Those muffins sound amazing! That topping.. definitely a great addition to a muffin! I know my whole family would love these!

  8. Definitely going to try making these. They look wonderful! I also love Lemon Poppyseed Muffins. Yum!

  9. Love the idea of yummy muffins to grab on the way out the door! My favourite muffins are cherry muffins.

  10. This recipe looks really delicious! I’m sure it would be just as good with strawberries as well, yum!

  11. Great recipe! One of my favorite muffins is a good blueberry muffin, but my mother makes a fantastic banana bread muffin too!

  12. WOW mouth is watering right now. they look absolutely delicious and would go great with my morning coffee 🙂

  13. Coffee cake is one of my favourite coffee time snacks. Your recipe looks wonderful.

  14. These look and sound really good. We love muffins so I will definitely be trying this recipe out, thanks for sharing it!

  15. I like this blueberry muffin recipe and really like so many such as any fruit muffin. Thank you for this recipe.

  16. 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. 😀

    1. Oh shoot, thanks for catching this, I must have copied it from my recipe card wrong. Off to fix – did they turn out?

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