Best 2 Blueberry Coffee Cake Muffins Recipes

Indulge in the delectable Blueberry Coffee Cake Muffins, a delightful treat that combines the classic flavors of coffee cake and juicy blueberries. These muffins are incredibly moist and tender, boasting a golden-brown crumb and a sweet, buttery streusel topping. Each bite offers a burst of blueberry goodness, perfectly complemented by the warm, comforting notes of coffee and cinnamon. These muffins are not just a breakfast staple; they're also ideal for afternoon tea, picnics, or as a sweet snack. With easy-to-follow instructions and readily available ingredients, this recipe is perfect for home bakers of all skill levels. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking journey to create these irresistible Blueberry Coffee Cake Muffins.

Here are our top 2 tried and tested recipes!

BLUEBERRY MUFFIN CAKE

Blueberry Muffin Cake image

A delicious breakfast coffee cake that tastes like your favorite blueberry muffins.

Provided by My Hot Southern Mess

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 45m

Yield 9

Number Of Ingredients 14

Ingredients

cooking spray
1 cup blueberries
1 ½ cups all-purpose flour, divided
½ cup white sugar
¼ cup vegetable oil
½ cup milk
1 egg
1 teaspoon vanilla extract
3 teaspoons baking powder
½ teaspoon salt
½ cup brown sugar
⅓ cup all-purpose flour
2 teaspoons cinnamon
¼ cup butter

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Spray an 8x8-inch baking pan with cooking spray.
Toss blueberries and 1/2 cup of flour in a small bowl until blueberries are coated. Set aside.
Beat together sugar and oil with an electric mixer in a large bowl. Add milk, egg, and vanilla extract. Mix remaining 1 cup flour, baking powder, and salt in a small bowl. Add flour mixture to sugar mixture; mix until just combined. fold in blueberry mixture. Pour batter into the prepared baking pan.
Mix together brown sugar, 1/3 cup flour, and cinnamon in a bowl. Cut in butter until topping mixture is crumbly. Sprinkle on top of the cake batter.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven and allow to cool before serving.

Nutrition Facts : Calories 292.7 calories, Carbohydrate 42.4 g, Cholesterol 35.3 mg, Fat 12.3 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 4.6 g, Sodium 344.4 mg, Sugar 21.3 g

BLUEBERRY COFFEE CAKE MUFFINS

Blueberry Coffee Cake Muffins image

Make and share this Blueberry Coffee Cake Muffins recipe from Food.com.

Provided by Miraklegirl

Categories Quick Breads

Time 35m

Yield 16 muffins

Number Of Ingredients 11

Ingredients

12 tablespoons unsalted butter, at room temperature
1 1/2 cups sugar
3 extra large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 pint fresh blueberries, picked through for stems

Steps:

Preheat the oven to 350°F.
Place 16 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
With the mixer on low speed, add the eggs one at a time, then add the vanilla, sour cream, and milk.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
With the mixer on low speed add the flour mixture to the batter and beat until just mixed.
Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Tips:

To ensure your muffins have a tender, moist crumb, do not overmix the batter. Overmixing can result in tough, dense muffins.
Do not overfill the muffin cups or the muffins may not bake evenly and could overflow.
For a streusel topping, combine 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/4 cup chopped nuts (such as pecans or walnuts), and 1/4 cup (1/2 stick) unsalted butter, cut into small pieces.
Muffin batter can be prepared up to 24 hours in advance. Cover and refrigerate until ready to bake, then bring to room temperature for 30 minutes before baking.
Blueberry coffee cake muffins can be frozen for up to 2 months. Wrap each muffin tightly in plastic wrap and place in a freezer-safe bag.

Conclusion:

Blueberry coffee cake muffins are a delicious and easy-to-make treat that are perfect for breakfast, brunch, or a snack. With their tender, moist crumb, sweet blueberry filling, and streusel topping, these muffins are sure to be a hit with everyone. Whether you are a seasoned baker or a beginner, this recipe is sure to produce delicious and satisfying muffins that will impress your friends and family.

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