Bursting Blueberry Coffee Cake Muffins
User Reviews
5
Bursting Blueberry Coffee Cake Muffins
Description
Bursting Blueberry Coffee Cake Muffins are made by folding fresh blueberries into a thick muffin batter composed of all-purpose flour, baking powder, baking soda, sugar, butter, coconut oil, eggs, vanilla extract, and Greek yogurt. The Greek yogurt contributes both moisture and a subtle tang that enhances the muffin's flavor. Butter and coconut oil provide richness and tenderness to the crumb.
The muffins are topped with a streusel made from flour, brown sugar, cinnamon, and softened butter. This streusel is mixed until crumbly and sprinkled on top before baking, yielding a crisp, spiced topping that contrasts nicely with the soft muffin interior. Baking at 350°F allows the muffins to rise fully and bake evenly.
These muffins deliver bursts of fresh blueberry amid a tender, moist crumb with a cinnamon-sweet topping. The combination makes them suitable for breakfast, brunch, or an afternoon coffee break. Their thick texture and sweet-spicy notes satisfy a variety of palates and pair well with a hot beverage.
Ingredients
streusel
- 3/4 cup all-purpose flour
- 3/4 cup brown sugar loosely packed
- 1 teaspoon cinnamon
- 6 tablespoons butter softened, unsalted
muffins
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons butter softened, unsalted
- 1/3 cup coconut oil melted
- 3/4 cup sugar
- 2 egg large
- 1 teaspoon vanilla extract
- 1 cup Greek yogurt plain, 2% fat
- 1 cup blueberries fresh
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tin with liners.
streusel
- In a bowl, whisk together the flour, sugar and cinnamon. Add the butter and mix it into the dry ingredients, then use your hands to bring the streusel together until it resembles the texture of sand. I take pieces of it and squeeze together.
muffins
- In a large bowl, whisk together the flour, baking powder, soda and salt.
- In the bowl of your electric mixer, beat together the butter, oil and sugar until fluffy, about 5 minutes, scraping down the bowl when needed. Add the eggs one at a time and beat until combined. Add the vanilla extract. Add the yogurt and stir just until the yogurt is mixed in, being careful not to overmix.
- Add the wet ingredients to the dry ingredients in the bowl. Use a fork and stir the mixture together, just until the dry ingredients are combined. The batter will be super thick! Fold in the blueberries until they are evenly dispersed.
- fill the muffin tins with about 2 tablespoons of the batter, then sprinkle some of the streusel on top. Top the streusel with the remaining batter. Top the batter with what is left of the streusel, pressing gently so the crumbs adhere.
- Bake the muffins for 20 to 25 minutes, until the tops are set. Remove them from the oven and let cool completely before serving.
Notes
- This recipe is lightly adapted from Serious Eats for a balanced muffin texture and streusel topping.
User Reviews
Overall Rating
5
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