Blueberry Coffee Cake Muffins
These blueberry coffee cake muffins disappeared within 10 minutes after taking them out of the oven. The muffins were filled with sweet and juicy blueberries and topped with a tasty streusel crumb topping – perfection! These easy blueberry coffee cake muffins were easy to make and a family favorite!
Blueberry Coffee Cake Muffins:
Ingredients:
- 1 1/2 cups of flour
- 3/4 cup of sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup of butter, melted & slightly cooled
- 1 egg, lightly beaten
- 2/3 cup of milk
- 1 tsp vanilla extract
- 1 1/2 cups of fresh blueberries
Streusel Topping:
- 1/2 cup of sugar
- 1/4 cup of flour
- 1/4 cup of butter, cubed
- 2 tsp ground cinnamon
How to Make Blueberry Coffee Cake Muffins
Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray.
Make the muffins by combining the flour, sugar, baking powder, and salt in a bowl and mix well.
In another small bowl, combine the melted butter, egg, milk, and vanilla extract. Mix well.
Slowly add the egg mixture to the flour mixture until just combined. Gently fold in the blueberries. Fill muffin cups to the top (mine only filled 10).
Make the streusel by combining the ingredients together in a bowl using a fork or your hands. Mix until it is crumbly. Sprinkle evenly over each muffin.
Place into the oven and bake for 20-25 minutes or until a tester inserted in the center comes out clean.
Let the muffins cool for 5 minutes in the pan before moving to a rack. Serve slathered with butter or plain – either way is good! Enjoy.
Equipment
Ingredients
Ingredients:
- 1 ½ cups of flour
- ¾ cup of sugar
- 2 tsp baking powder
- ½ tsp salt
- ⅓ cup of butter melted & slightly cooled
- 1 egg lightly beaten
- ⅔ cup of milk
- 1 tsp vanilla extract
- 1 ½ cups of fresh blueberries
Streusel Topping:
- ½ cup of sugar
- ¼ cup of flour
- ¼ cup of butter cubed
- 2 tsp ground cinnamon
Instructions
- Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray.
- Make the muffins by combining the flour, sugar, baking powder, and salt in a bowl and mix well.
- In another small bowl, combine the melted butter, egg, milk, and vanilla extract. Mix well.
- Slowly add the egg mixture to the flour mixture until just combined. Gently fold in the blueberries. Fill muffin cups to the top (mine only filled 10).
- Make the streusel by combining the ingredients together in a bowl using a fork or your hands. Mix until it is crumbly. Sprinkle evenly over each muffin.
- Place into the oven and bake for 20-25 minutes or until a tester inserted in the center comes out clean.
- Let the muffins cool for 5 minutes in the pan before moving to a rack. Serve slathered with butter or plain - either way is good! Enjoy.
These look scrumptious! So glad I found you on pinterest! Will be making these soon! (I have blueberries in the fridge now)
I’ve been craving coffee cake muffins so I will be making this tomorrow! Thank god for frozen blueberries. Saves me a trip to the grocery store 🙂
I made these this morning for breakfast and they rocked!! i used king Arthur flour and king Arthur whole wheat flour (1 c reg 1/2 c whole wheat) Madagascar vanilla, and Saigon cinnamon. they were DELISH!!!!!
I am making these right now! For some reason my streusel topping came out more like a dough, but I did my best to crumble it on top… It smells so good! I love this blog! I’ve made a lot of recipes from here….one of my favourites is the Tuscan chicken with spinach & black beans! Yum!!!
White beans*
Aly- was your butter cold, room temperature, or melted? A streusel topping, much like piemdough, requires that you use cold butter and the cut it into the mixture using forks or a pastry knife. If you used warm or melted butter, it will come out more like a batter.
I made these yesterday! Delish! Thank you for sharing the recipe!
This is absolutely the best recipe ever. Do not leave off the streusel topping. I will be using it in other recipes. Thanks for an awesome contribution to my collection!