Blueberry Coffee Cake Muffins Recipe

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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.


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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

Blueberry Coffee Cake Muffins Recipe

FOR CRUMB TOPPING:  Mix flour, brown sugar, ginger, and salt in a small basin. 

Step 1

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Add butter and mix with a pastry blender, fork, or fingertips until crumbs form. Prepare the muffin batter while refrigerating the topping.

Step 2

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MAKE MUFFINS: Preheat oven to 350°F. Prepare 12 regular muffin cups with paper liners or grease. Mix flour, baking powder, soda, and salt. Set aside.

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Beat butter, brown sugar, and sugar until frothy using a medium-speed electric mixer. After adding each egg, stir well. Mix in vanilla.

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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.

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Fill muffin cups 3/4 full with batter, using 3 teaspoons per cup. Place blueberries on top. Sprinkle crumb topping on berries. (You may not use all the topping, but use enough for muffin crumb.)

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Bake until a pick inserted in the center comes out clean, 25-30 minutes. Let pans cool for 10 minutes. Transfer the muffins to a wire rack to finish cooling.

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