Tender, moist muffins with a crunchy streusel topping and juicy blueberries throughout.
These Blueberry Coffee Cake Muffins combine the best of two breakfast favorites: tender muffins bursting with juicy blueberries and a crumbly, buttery streusel topping.
Why you'll want it now, The perfect blend of juicy blueberries and crunchy streusel makes these muffins irresistible for breakfast or a snack.
Why this recipe works
The combination of sour cream and butter in the batter ensures a moist, tender crumb while the streusel topping adds a delightful crunch and sweetness to each bite.
Equipment
Large mixing bowl
Medium mixing bowl
Whisk
Muffin tin
Paper liners
Cooling rack
How to make it
Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
To make the streusel topping, combine flour, brown sugar, melted butter, and cinnamon in a medium bowl. Stir until crumbly and set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together sour cream, milk, melted butter, egg, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the blueberries.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Sprinkle the streusel topping evenly over the batter.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the muffins cool in the tin for 5 minutes before transferring to a cooling rack.
Enjoy these Blueberry Coffee Cake Muffins warm from the oven, or save them for a delightful breakfast treat later!
How you'll know it's ready
Muffins are ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Convection oven? (and if you don't have one)
The written temperature is perfect for standard ovens. If using a convection oven, lower the temperature by 25°F and start checking a few minutes early.
Troubleshooting
If muffins are too dense, make sure not to overmix the batter.
For uneven baking, ensure the oven is fully preheated before baking.
If the streusel topping is too dry, add a little more melted butter until it holds together.
If using frozen blueberries, do not thaw them before adding to the batter to prevent excess moisture.
Storage
Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Make ahead
Prepare the batter and streusel topping in advance. Store separately in the fridge for up to 24 hours before baking.
Variations
Substitute blueberries with raspberries or chopped strawberries for a different fruit flavor.
Add lemon zest to the batter for a citrusy twist.
Mix in 1/2 cup of chopped nuts to the streusel topping for added crunch.
Frequently asked questions
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent excess moisture.
How do I make the muffins extra moist?
Using sour cream in the batter helps keep the muffins moist. Ensure not to overbake them.
Can I make mini muffins with this recipe?
Yes, simply reduce the baking time to about 12-15 minutes and check for readiness.
What's the best way to store these muffins?
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Per serving: 1 muffin (75 g)
Calories220
Total Fat10 g
Saturated Fat6 g
Cholesterol40 mg
Sodium180 mg
Total Carbohydrate29 g
Dietary Fiber1 g
Total Sugars14 g
Protein3 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
