Blueberry Coffee Cake Muffins
These moist blueberry coffee cake muffins are soft, buttery, and packed with juicy blueberries. Before baking, they get sprinkled with a sweet cinnamon streusel topping for that classic coffee cake flavor. Perfect for breakfast, brunch, or a cozy snack! Serve them warm with coffee and there is no better way to start the day!
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.
Notes
Baking powder - Yes, it is 1 TBSP of baking powder. There is no baking soda in this recipe!
Blueberries - Fresh or frozen work. If using frozen, do not thaw them. Toss in 1 tsp of flour then immediately mix into the batter, scoop, and bake.
Dark brown sugar - I prefer using dark brown sugar for a richer taste, but light brown works as well.
Milk - Any kind of milk, dairy or dairy-free, works.
Oil - Any kind of oil works, I used canola oil. You may substitute this for melted butter.
Servings - This recipe makes 8 tulip muffins, 12 regular-sized muffins in tulip liners, or 6 jumbo-sized muffins. Increase the bake time if making jumbo muffins.