These moist Blueberry Coffee Cake Muffins are my ideal way of starting any day. They're incredibly fluffy and studded with sweet, juicy blueberries throughout. The streusel on top melts and crisps up as it bakes, creating the perfect muffin top. Enjoy for breakfast, snack, or a sweet treat!
Bursting with juicy blueberries and topped with a cinnamon sugar streusel, these homemade muffins look and taste like they came straight from a bakery!
They're soft, moist, and resemble a blueberry coffee cake, but are just in a muffin version. I baked them in tulip liners so they're extra tall and fluffy.
The balance of sweet blueberries and warm cinnamon spice makes these muffins absolutely irresistible! Enjoy with your morning coffee, bake for a crowd, or as a sweet treat after dinner.
Step by step instructions
Here is how to make and bake these Blueberry Coffee Cake Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Preheat the oven to 375°F/190°C. Line the muffin liners with tulip liners) and set aside.
Step 2 - Mix dry ingredients. Add together the flour, baking powder, cinnamon, and salt. Stir to combine and set aside.
Step 3 - Whisk wet ingredients. In a large bowl, add the sugar, eggs, vanilla, and oil. Whisk well to combine, then whisk in the milk.
Step 4 - Combine. Using a spatula, gently combine the wet and dry ingredients just until a soft muffin batter forms!
Step 5 - Mix in blueberries. Toss the blueberries in 1 tsp of flour, then add them into the bowl (don't add any extra flour in that sits at the bottom of the bowl). Mix in a few times to combine.
Step 6 - Scoop. Divide the batter evenly between the liners, filling them about halfway in tulip liners, and all the way in regular liners. Sprinkle a handful of streseul on top of each one.
Step 7 - Bake. The muffins bake for 25-35 minutes, or until a toothpick inserted in the middle comes out dry. Allow to cool, and enjoy!
FAQ
How do I store these muffins?
Coffee cake muffins are best enjoyed fresh within the first couple days. They stay good on the counter in an airtight container for up to 3 days, and in the refrigerator for up to 1 week.
Can I use frozen blueberries?
Yes! Do not thaw them. Toss them in 1 tsp of flour and immediately mix into the batter, scoop, and bake.
Why are these coffee cake muffins there is no coffee in them?
They are meant to be enjoyed with a cup of coffee!
Can I use another berry?
Yes. Feel free to substitute for blackberries, raspberries, or sliced strawberries. All would be so delicious!
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Blueberry Coffee Cake Muffins
Ingredients
For the muffins
- 2 1/2 cups all-purpose flour + 1 tsp for dusting
- 1 tbsp baking powder (Yes, 1 tablespoon!)
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2/3 cups oil
- 1 cup white sugar
- 2 large eggs room temperature
- 1 tbsp vanilla
- 3/4 cups milk room temperature
- 1 1/2 cups blueberries plus extra for topping
For the streusel
- 3/4 cups all-purpose flour
- 1/3 cup white sugar
- 1/4 tsp cinnamon
- 2 tbsp light brown sugar
- 5 tbsp unsalted butter softened
Instructions
- Preheat the oven to 375℉/190℃ and line a muffin tin with liners. This recipe makes 8 tall muffins in tulip liners, or 12 regular sized muffins.
For the streusel
- Combine butter, flour, dark brown sugar, white sugar, and cinnamon with your fingers or a fork until a crumbly streusel forms. Place in the fridge to chill as the muffin batter is made.3/4 cups all-purpose flour, 1/3 cup white sugar, 1/4 tsp cinnamon, 2 tbsp light brown sugar, 5 tbsp unsalted butter
For the muffins
- Add flour, baking powder, cinnamon, and salt into a bowl and stir, then set aside.2 1/2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp cinnamon, 1/4 tsp salt
- In another large bowl, add the white sugar, oil, eggs, and vanilla. Whisk well to combine, then whisk in the milk.2/3 cups oil, 1 cup white sugar, 2 large eggs, 1 tbsp vanilla, 3/4 cups milk
- Combine the dry and wet ingredients together gently with a spatula just until a muffin batter begins to form. Don't over-mix!
- Toss the blueberries in 1 tsp of flour, then add them into the batter and mix a few times until no flour streaks appear. (Try not to add any extra flour that may remain in the bottom of the blueberry bowl if possible)1 1/2 cups blueberries
- Scoop and divide evenly between the liners. Fill the tulip liners halfway (and regular liners all the way), then sprinkle a handful of streusel on top.
- Bake for 25-35 minutes or until a toothpick inserted in the middle comes out clean. Begin checking around 20 minutes.
- Allow to cool, then enjoy! These coffee cake muffins are so delicious.
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