Blueberry Coffee Cake Muffins Recipe

Blueberry Coffee Cake Muffins are a mix of muffins and coffee cakes. They taste great and are easy to make. 


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

TO TOPPING CRUMB: Mix flour, brown sugar, ginger, and salt in a small bowl. 

Step 1


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

Step 2

MAKE MUFFINS: Preheat oven to 350°F. Prepare 12 standard muffin cups with paper liners or grease. 

Step 3

Mix flour, baking powder, soda, and salt. Set aside. Beat butter, brown sugar, and sugar until fluffy with a medium-speed electric mixer. After adding each egg, mix well. Mix in vanilla. 

Step 4

Lower mixer speed. Add a third of the flour mixture and mix until flour streaks remain. Stir in half the yoghurt.  

Step 5

Add the remaining flour mixture in two portions, alternating with the yoghurt, mixing just until combined. 

Step 6

Fill muffin cups 3/4 full with batter, using 3 tablespoons per cup. Place blueberries on top. Sprinkle crumb topping on berries.

Step 7

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

Step 8

6-inch Chocolate Cake With Marshmallow Frosting Recipe 

See Also

See Also