Blueberry Coffee Cake Muffins
These Blueberry Coffee Cake Muffins are bursting with flavours! They are soft and tender muffins with juicy blueberries bursting in every bite.
Ingredients
- 3/4 cups white sugar
- 1 1/2 cups all purpose flour
- 1 3/4 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 tbsp vanilla extract
- 1 egg yolk room temperature
- 2 eggs room temperature
- 1/3 cup milk room temperature
- 1 1/2 cups fresh blueberries
Instructions
- Preheat the oven to 375℉. Line a 12 tin muffin liner with 12 liners and set aside. If using tulip liners, line the tin with 8 tulip liners.
- In a large bowl, add in the flour, white sugar, baking powder, and salt. Mix together.3/4 cups white sugar, 1 1/2 cups all purpose flour, 1 3/4 tsp baking powder, 1/4 tsp salt
- Add in about 1/3 of the butter. Mix on low, and keep adding in the butter until a crumbly texture forms. The key to a tender muffin is mixing as little as possible, so only mix until just combined!3/4 cup unsalted butter
- Add the eggs and egg yolk in one at a time, mixing in between each addition. Then, add in the vanilla. On low speed, continue mixing until just combined.1 tbsp vanilla extract, 1 egg yolk, 2 eggs
- Mix in the milk, making sure it’s well incorporated. The batter will be smooth. If it is clumpy, this means your wet ingredients weren’t at room temperature before beginning.1/3 cup milk
- In the bowl with the blueberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.1 1/2 cups fresh blueberries
- Add the blueberries and mix in a few times.
- Evenly divide the batter between the muffin liners. Sprinkle white sugar and a few extra blueberries on top.
- Bake the muffins for 17-20 minutes if you're using regular liners, and 20-25 minutes if using tulip liners.
- Cool, and enjoy! These muffins are the best.