Blueberry Coffee Cake Muffins

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

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.

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.

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.

More Blueberry Muffin Recipes

• Blueberry Sour Cream Mini Muffins
• Quick and Easy Blueberry Muffins
• Blueberry Crumb Muffins

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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!

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Ingredients

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

Instructions

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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