5.0 from 12 votes
Blueberry Almond Coffee Cake Muffins
Enjoy a batch of Blueberry Almond Coffee Cake Muffins fresh out of the oven. A coffee cake muffin is filled with fresh blueberries and drizzled with sugar glaze!
Prep Time
30 mins
Cook Time
30 mins
Total Time
54 mins
Servings: 12 muffins
Calories: 345 kcal
Course:
Breakfast
Cuisine:
American , British
Ingredients
- 1/4 cup sliced almonds finely chopped
- 1/4 cup packed dark brown sugar
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon kosher salt
- 10 tablespoons unsalted butter softened
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cup fresh blueberries
- 1 cup confectioners' sugar
- 3 tablespoons milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees. Line a standard 12-cup muffin-tin with paper liners.
- In a medium bowl, combine chopped almonds, brown sugar, and cinnamon. Mix well and set aside.
- In a large bowl, combine flour, sugar, and salt. Cut 8 tablespoons of butter into ½ inch pieces and sprinkle evenly over flour mixture. Using a pastry blender, cut the butter into the flour mixture until butter is oat-sized. Remove 1 cup of the flour-butter mixture and stir into reserved brown sugar mixture until combined to make streusel; set aside. Add baking powder and baking soda to remaining flour mixture and stir to combine.
- In a liquid measuring cup, whisk together sour cream, egg, and vanilla. Add liquids to flour mixture and stir until just combined. Add 3/4 cup of streusel mixture to flour mixture and stir until streusel is just distributed throughout batter. Melt the remaining butter and stir into remaining streusel mixture, until streusel resembles a crumble. Gently fold blueberries into batter.
- Divide batter among 12 muffin cups and sprinkle generously with streusel topping, crumbling with your hands to make some big chunks. Bake 22 to 24 minutes, or until a toothpick inserted in the center of muffin comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, whisk the confectioners' sugar, milk and vanilla extract together. Drizzle over muffins. Store in a sealed container for up to 2 days.
Cup of Yum
Notes
- A Classic Twist
- Recipe originally created for A Classic Twist.
Nutrition Information
Calories
345kcal
(17%)
Carbohydrates
50g
(17%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
50mg
(17%)
Sodium
263mg
(11%)
Potassium
143mg
(4%)
Fiber
1g
(4%)
Sugar
33g
(66%)
Vitamin A
420IU
(8%)
Vitamin C
1.7mg
(2%)
Calcium
65mg
(7%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 345
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 50mg | 17% |
| Sodium | 263mg | 11% |
| Potassium | 143mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 65mg | 7% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.