Bursting Blueberry Coffee Cake Muffins.
Muffins! With bursting blueberries! For your mama!
Orrr maybe just for yourself. They are really that good.
GUYS. I know. Another blueberry muffin recipe. Whaaaaat. I already have a bunch. In fact, I have one super close to this – whole wheat blueberry yogurt crumb muffins.
BUT. I really wanted to make a coffee cake muffin. Yes, you are probably thinking but don’t you already have one of those too?
I do. It’s true.
I just really wanted to make a suuuuper good coffee cake muffin that was bursting with blueberries until I was blue in the face. You know? Something easy and delicious to make this weekend. It’s a few extra steps than regular muffins (we need the streusel, of course), but it feels like less stress than an entire coffee cake.
And less time to wait. For it to bake. Because like all of the world, I am impatient. Burnt taste buds and all.
Plus, I’m verrry into crumb muffins at the moment. A few months ago I made lemon crumb muffins that tasted like heaven but looked like dog food. I can assure you that you will see the photos in my recipe disasters and in the meantime, maybe I’ll remake (oh, darn) and shoot the recipe for you.
These little bites are perfection. They are truly just like cake. Max calls them cake… but he calls all muffins cake. So you probably can’t trust him. But you can trust me, who also says they taste like coffee cake.
And I think we all know what the best part about coffee cake is?
That you are eating cake for breakfast. With no excuses or explanations! And with tons of coffee.
Gosh this is good.
Bursting Blueberry Coffee Cake Muffins
- 3/4 cup all-purpose flour
- 3/4 cup loosely packed brown sugar
- 1 teaspoon cinnamon
- 6 tablespoons unsalted butter softened
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter softened
- 1/3 cup coconut oil melted
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup plain 2% Greek yogurt
- 1 cup fresh blueberries
- Preheat the oven to 350 degrees F. Line a muffin tin with liners.
- In a bowl, whisk together the flour, sugar and cinnamon. Add the butter and mix it into the dry ingredients, then use your hands to bring the streusel together until it resembles the texture of sand. I take pieces of it and squeeze together.
- In a large bowl, whisk together the flour, baking powder, soda and salt.
- In the bowl of your electric mixer, beat together the butter, oil and sugar until fluffy, about 5 minutes, scraping down the bowl when needed. Add the eggs one at a time and beat until combined. Add the vanilla extract. Add the yogurt and stir just until the yogurt is mixed in, being careful not to overmix.
- Add the wet ingredients to the dry ingredients in the bowl. Use a fork and stir the mixture together, just until the dry ingredients are combined. The batter will be super thick! Fold in the blueberries until they are evenly dispersed.
- fill the muffin tins with about 2 tablespoons of the batter, then sprinkle some of the streusel on top. Top the streusel with the remaining batter. Top the batter with what is left of the streusel, pressing gently so the crumbs adhere.
- Bake the muffins for 20 to 25 minutes, until the tops are set. Remove them from the oven and let cool completely before serving.
p.s. in case you need a blueberry DOUGHNUT muffin. I’m sorry.