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Blueberry Coffee Cake Muffins

Blueberry Coffee Cake Muffins are part muffin, part crumb cake, and entirely delicious!

overhead view of Blueberry Coffee Cake Muffins in a muffin pan on a wire rack

I’m sure I’m not alone in saying that I adore a good blueberry muffin. There’s just something so irresistible about them! I’ve baked more than my fair share of them over the years, and I’m always looking for new ways to tweak them and make them in different ways.

overhead view of a Blueberry Coffee Cake Muffin on a white plate with a blue floral edge

These Blueberry Coffee Cake Muffins are a little different addition to my blueberry muffin repertoire. They’re really more of a coffee cake in muffin form, hence the name. The result is a soft, sweet treat that’s great for breakfast, brunch, or just a snack!

Muffins are generally made using what’s not surprisingly called the muffin method. It’s a great way to mix baked goods with a lot of liquid and not much fat. These muffins, however, use the creaming method, meaning that softened butter and sugar are beaten together much like making a traditional cake batter. That makes for a cake-like muffin with a softer, more delicate crumb.

As with most coffee cakes, the batter is still thicker than a regular cake. To that end, I prefer not to mix the blueberries into the batter. Just sprinkling the berries on top of the portioned batter works well. They’ll sink a bit as the muffins bake, but you’ll get a nice distribution of berries in the muffins. You can also use other berries if you like. If you’re using something bigger than blueberries, you will likely want to chop them to make them more bite-size.

Blueberry Coffee Cake Muffin on a blue floral-edged plate with a partial view of more muffins in a muffin pan in the background

And, of course, there has to be a crumb topping! Don’t be shy sprinkling the topping on the muffins. This one is a very simple mixture of basic ingredients but with a hint of ginger for a little more flavor interest. I love adding ginger to blueberry desserts, but cinnamon is also a good choice if you prefer.

I’m really just so smitten with these Blueberry Coffee Cake Muffins. I love that they’re part muffin, part coffee cake. The flavor is lovely and a little sweeter than what you’d expect from a traditional muffin.

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Blueberry Coffee Cake Muffins

Yield 12 standard muffins
Prep Time 20 minutes
Cook Time 30 minutes

Blueberry Coffee Cake Muffins are a muffin-coffee cake hybrid that's wonderfully delicious and easy to make!

overhead view of Blueberry Coffee Cake Muffins in a muffin pan on a wire rack


For the crumb topping:

  • 3/4 cup (90g) unbleached all-purpose flour
  • 1/4 cup (50g) firmly packed light brown sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 cup (56g) unsalted butter, cold and cut into small cubes

For the muffins:

  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) firmly packed light brown sugar
  • 1/4 (50g) cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (122g) plain or vanilla yogurt
  • about 6 to 8 ounces (170 to 226g) blueberries


To make the crumb topping:

  1. Combine the flour, brown sugar, ginger, and salt in a small bowl.
  2. Add the butter, and mix with a pastry blender, a fork, or your hands until crumbs form. Refrigerate the topping while you make the muffin batter.

To make the muffins:

  1. Preheat oven to 350°F. Line 12 standard muffin cups with paper liners, or thoroughly grease the cups.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
  4. Reduce mixer speed to low. Add about a third of the flour mixture, and mix until a few streaks of flour remain. Mix in about half of the yogurt. Add the remaining flour mixture in 2 portions, alternating with the remaining portion of yogurt, mixing just until combined.
  5. Divide the batter among the prepared muffin cups, using about 3 tablespoons per cup to fill each about 3/4 full. Top each with blueberries. Sprinkle the crumb topping over the berries. (You may not use all of the topping, but use as much as you can for plenty of crumb on the muffins.)
  6. Bake 25-30 minutes or until a pick inserted in the center comes out clean. Cool in the pans for 10 minutes. Then transfer the muffins to a wire rack to cool completely.

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    13 Comments on “Blueberry Coffee Cake Muffins”

  1. Can I substitute ginger for something else

  2. These sound amazing. I just made a blueberry coffee cake using the same ingredients….I do believe my husband had ONE piece. I couldn’t help myself😁

  3. These muffins look delicious. Do you use fresh or frozen blueberries? I have a box of frozen blueberries and was wondering if they will work just as well?
    Thank you,

    • Hi, Cheryl! I like to use fresh, but frozen will work. In this case, I think I’d use them straight from the freezer. You may see some color bleed into the muffins more than usual.

  4. excuse my ignorance, what gives the muffins the coffee taste?

  5. This is the easiest and best recipe I have found for blueberry coffee cake muffins.

  6. Hi! Can I use canned blueberry for this recipe? And how many cupcakes can I made with this amount of ingredients in the recipe?
    Thank you!

    • Hi, Sharina. Canned blueberries are usually in a syrup with added sugar. I’ve never baked with them, so I can’t give you any firsthand experience. If that’s all you have available to you, then they might work well enough if you rinse, drain, and dry them well.

  7. Made this in a cake pan and maybe overdid the crumble topping but it turned out great! I used frozen blueberries that I just put on the top straight from the freezer right before going in the oven. Took a long while to bake (about an hour) but I would happily make this again!

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