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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

Blueberry Coffee Cake Muffins

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!

Looking for a more traditional blueberry muffin recipe? Try my Quick and Easy Blueberry Muffins.

Coffee Cake in Muffin Form

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.

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.

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

What You’ll Need

You’ll mostly need the basics here. Be sure to scroll down to the recipe card at the end of this post for ingredient quantities and full directions. Here are some helpful notes about the ingredients.

For the crumb topping:

  • All-purpose flour
  • Brown sugar – I prefer the flavor of light brown sugar here, but go with dark brown sugar if you want a stronger molasses flavor.
  • Ginger – A bit of ground ginger is a great complement to the blueberries. Cinnamon is also a good choice.
  • Salt
  • Unsalted butter – Make sure your butter is cold for mixing.

For the muffins:

  • All-purpose flour – As always, measure by weight or use the spoon and sweep method. Learn more: How to Measure Flour
  • Baking powder
  • Baking soda
  • Salt
  • Unsalted butter – The butter needs to be softened for mixing. Learn more: How to Soften Butter
  • Brown sugar – Be sure to pack it firmly when measuring. Better yet, measure by weight.
  • Granulated sugar
  • Eggs – Let the eggs come to room temperature for better mixing. I recommend baking with large eggs.
  • Vanilla extract – Try almond extract for something a little different.
  • Yogurt – You can use plain or vanilla yogurt.
  • Blueberries – I recommend using fresh blueberries if possible. Want to use frozen blueberries? See my tips for using Fresh vs Frozen Fruits in Baking.

How to Choose Blueberries for Baking

Look for blueberries that are smooth and dark with unbroken skins. Because blueberries don’t ripen after they’re picked, be sure they’re fully ripe. Most of the flavor (and nutrients) are in the skins, so smaller blueberries are generally more flavorful.

How to Make Blueberry Coffee Cake Muffins

Unlike traditional muffins, these coffee cake muffins are made using the creaming method. You’ll recognize this method from making many baked goods like cakes and cookies.

Make the crumb topping. Combine the flour, brown sugar, ginger, and salt. Mix in the butter using a pastry blender, a fork, or your fingers until the mixture forms crumbs. Place the topping in the refrigerator while you make the muffins.

Prepare for baking. Heat the oven to 350°F. Line 12 standard muffin cups with paper liners. If you prefer to skip the liners, be sure to grease the cups thoroughly with a cooking spray with flour.

Combine the dry ingredients. Whisk the flour, baking powder, baking soda, and salt in a medium bowl.

Combine the wet ingredients. In a separate bowl, beat the butter, brown sugar, and sugar with an electric mixer on medium speed. When the mixture is light and fluffy, mix in the eggs one at a time and then mix in the vanilla.

Add the dry ingredients to the wet ingredients. With the mixer on low speed, add the flour mixture in three portions, alternating with two portions of yogurt. Mix just until combined.

overhead view of Blueberry Coffee Cake Muffins being assembled for baking

Portion the batter and assemble. Divide the batter evenly among the prepared muffin cups. You’ll need about 3 tablespoons per cup to fill each one about 3/4 full. Top with blueberries and then sprinkle the crumb topping over the berries.

overhead view of Blueberry Coffee Cake Muffins ready to be baked

Bake. Place the pan in the oven, and bake 25 to 30 minutes. The muffins are done when a toothpick inserted into the center comes out clean.

Cool. Place the pan on a wire rack, and allow to cool for 10 minutes. Then remove the muffins from the pan and place directly on a wire rack to cool completely.

Tips for Success

  • Don’t over-mix. Mix the topping just until crumbs form so you don’t get a solid bit of dough. Mix the batter just until combined.
  • Use a light-colored metal pan. Your muffins will bake more thoroughly and evenly.
  • Don’t mix the blueberries into the batter. 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.
  • Don’t be shy with the topping! These little coffee cakes have lots of crumb topping, so be generous with it. You may not use it all, but there’s plenty here for a full-on coffee cake experience.

Want to use other berries?

You can certainly use other berries for these muffins. Raspberries, strawberries, or whatever you like! Or try a mixture of berries. 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

How to Store Blueberry Coffee Cake Muffins

Once the muffins have cooled, place them in an airtight container and store at room temperature up to 3 days. While they can be stored in the refrigerator, they’re more likely to become dry.

Can These Muffins Be Frozen?

Sure! I like to wrap the muffins individually in two layers of plastic wrap and then place them in an airtight, freezer-safe container or zip-top bag. Properly stored, they should keep in the freezer up to 3 months. Thaw on the countertop for an hour or two, or warm them briefly in the microwave.

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

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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    15 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,
    Cheryl  

    • 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!
    Sharina

    • 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!

  8. Can sour cream be substituted for the yogurt?

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