Blueberry Coffee Cake Muffins

Blueberry Coffee Cake Muffins

These muffins literally disappeared within 10 minutes after taking them out of the oven. Seriously. We all really loved them, especially the kids. The muffins were filled with sweet and juicy blueberries and topped with a tasty streusel crumb topping – perfection! Simple to make and a delicious and tasty breakfast treat. I look forward to baking these again!

Blueberry Coffee Cake Muffins:


  • 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

Blueberry Coffee Cake Muffins

How to Make Blueberry Coffee Cake Muffins

Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray.

Combine the flour, sugar, baking powder, and salt together 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 muffins cups to the top (mine only filled 10).

Blueberry Coffee Cake Muffins

Streusel Topping:

  • 1/2 cup of sugar
  • 1/4 cup of flour
  • 1/4 cup of butter, cubed
  • 2 tsp ground cinnamon

Blueberry Coffee Cake Muffins

Combine the ingredients together in a bowl using a fork or 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.

Blueberry Coffee Cake Muffins


Click here for a printable version of this recipe – For the Love of Cooking.net


Adapted recipe and photos by For the Love of Cooking.net
Original recipe by A Cup of Sugar…A Pinch of Salt

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  1. 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!!!!!

  2. 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!!!

  3. 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.

  4. 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!