There are muffins and crumb cakes in these Blueberry Coffee Cake Muffins, and they are all wonderful! Blueberry Coffee Cake Muffins are a mix of muffins and coffee cakes. They taste great and are easy to make.
Health benefits
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 cube 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 egg – 1 teaspoon vanilla extract – 1/2 cup (122g) plain or vanilla yogurt – about 6 to 8 ounces (170 to 226g) blueberrie
Lower mixer speed. Add a third of the flour mixture and stir until flour streaks remain. Stir in half the yogurt. Add the remaining flour mixture in two portions, alternating with the yogurt, mixing just until incorporated.