Blueberry Coffee Cake Muffins
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
12 muffins
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Calories
262 kcal
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Course
Baked Goods
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Cuisine
American
Blueberry Coffee Cake Muffins
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That crumbly texture you love from a blueberry coffee cake with a delicious topping in the form of a muffin!
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Ingredients
Crumble topping:
- ⅓ cup all-purpose flour
- ⅓ cup sugar
- 3 tablespoons unsalted butter softened
Muffins:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons unsalted butter melted
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup Greek yogurt plain or vanilla
- 1 cup blueberries fresh or frozen
Instructions
Prep:
- Preheat the oven to 350F and line a muffin pan with liners.
Make the streusel topping:
- In a bowl, combine the flour and sugar. Melt the butter and mix it with the dry ingredients. Using your hands, mix it to give it the texture of coarse sand. Sometimes I pinch with my fingers to create the clumps. Set aside.
Make the muffin batter:
- In a large bowl, combine the flour, baking powder, soda, and salt. Mix well with a whisk to distribute the ingredients.
- In a large bowl with a hand mixer or your stand mixer, beat the butter and sugar until it's light and airy, for about 5 minutes, using a spatula to scrape down the sides of the bowl when necessary.
- Add the eggs, one at a time, and beat until combined. Add the vanilla extract and the yogurt and stir just until the yogurt is mixed in, being careful not to overmix.
- Combine the wet and dry ingredients in the bowl. Use a fork or a rubber spatula to stir the mixture just until the dry ingredients are combined. The batter will be thick. Fold the blueberries into the batter.
Fill the muffin pan:
- Use a big tablespoon to fill the muffin tins nearly to the top. Sprinkle a little of the topping on each muffin and then make a second pass to distribute the rest, gently pressing the streusel topping down so the crumbs stay on the muffin when they rise during baking.
Bake:
- Bake the muffins for 20 to 22 minutes, until the tops are golden and a toothpick comes out clean when inserted in the middle. Remove the muffin pan from the oven and let the muffins cool completely before taking them out.
Store:
- Muffins can be stored in an airtight container at room temperature (on the counter) for 1 day, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Nutrition Information
Show Details
Serving
1 muffin
Calories
262kcal
(13%)
Carbohydrates
39g
(13%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
51mg
(17%)
Sodium
183mg
(8%)
Potassium
73mg
(2%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
310IU
(6%)
Vitamin C
1mg
(1%)
Calcium
69mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Serving | 1 muffin | |
| Calories | 262kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 51mg | 17% |
| Sodium | 183mg | 8% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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