Blueberry Coffee Cake Muffins

Blueberry Coffee Cake Muffins always pop into my mind when I’m looking for a simple fix for mornings that just never go according to plan. You know, like when you open the fridge expecting breakfast, but all you see is a wrinkled apple and half a yogurt? These muffins are my lazy life-saver and honestly, way easier than you’d imagine.

Plus, they taste like somewhere between a bakery treat and a big coffee shop splurge. You only need one bowl (really!) and if you have frozen blueberries, you’re already halfway there.

Blueberry Coffee Cake Muffins: Why They’re My Go-To

Listen, I’ve tried a ridiculous amount of muffin recipes. Some are dense as bricks, others just taste kinda… meh. Blueberry Coffee Cake Muffins pull off the coffee shop magic right in your own kitchen but with about a million times less fuss. These come out soft and crumbly, almost like a mini cake but portable (big bonus there). My grandpa says they remind him of stuff from fancy New Jersey bakeries, except he can eat these in his pajamas. The best thing? The blueberries never sink to the bottom. There’s a trick to that, promise.

Not to brag, but neighbors have knocked on my door for these. Oh, and if you’re the type who wakes up hangry, you can make a batch the night before. Blueberry Coffee Cake Muffins keep their perfect texture for days. I’ll bet my retro oven on it.

Blueberry Coffee Cake Muffins

Ingredients You’ll Need

This couldn’t get easier, cross my heart. Here’s what you’ll grab:

• 2 cups all-purpose flour (I sometimes sub in half whole wheat, no one notices)
• 1 cup sugar
• 1/2 cup butter, melted (yes, just melt it)
• 2 eggs
• 1 cup milk (honestly, any kind, dairy or oat)
• 1 and ½ cups blueberries (fresh or frozen, both rock)
• 1 tablespoon baking powder
• Pinch of salt
• 1 teaspoon vanilla (don’t skip this!)

For the streusel topping:

• 1/3 cup flour
• 1/3 cup brown sugar
• ¼ cup cold butter

How To Make Blueberry Coffee Cake Muffins (Even If You Mess Up Sometimes)

First off, preheat your oven. If you forget, like I do half the time, it’s not the end of the world. Line your muffin tin with paper cups or grease it. In a big bowl, whisk together dry stuff: flour, sugar, baking powder and salt. Now add the butter, eggs, milk, vanilla. Stir. If it gets clumpy, don’t panic. It’ll smooth out. Gently fold in those juicy blueberries at the end.

Streusel is my favorite part. Just mush the ingredients with your fingers until crumbly, then sprinkle over filled muffin cups. Bake for about 20 minutes. Sometimes mine take a few minutes more if I overload the blueberries. That’s alright, just check with a toothpick.

I served these at my sister’s book club and folks thought they came from a five-star restaurant. Nobody believed me when I said they’re so easy my son could nearly make them!

Blueberry Coffee Cake Muffins

Serving Suggestions & My Weird Little Tips

• Pair a couple Blueberry Coffee Cake Muffins with your favorite hot drink. Obvious? Maybe. Pure joy? Absolutely.
• Try warming one up the next day with a smidge (that’s a real word) of butter.
• Stack ‘em up at brunch, then stand back to watch them disappear.
• Got leftovers? Pop them in a sealed bag, squeeze out the air and freeze. They’re still awesome, promise.

If you’re feeling wild, a dollop of vanilla greek yogurt on top is ridiculously good.

So, if you’ve got a lazy breakfast or need a snack for the whole crew, give Blueberry Coffee Cake Muffins a spin. Don’t obsess about making them look bakery-perfect. It’s the craggy tops and the bursty blueberries that make them irresistible. And if you screw up, great. You just made them more “rustic.” Now, go eat one before they’re all gone.

Blueberry Coffee Cake Muffins

Print Recipe

Deliciously soft and crumbly muffins that taste like a bakery treat, perfect for lazy mornings.

• Author: Niwala
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour (can substitute half for whole wheat)
• 1 cup sugar
• 1/2 cup butter, melted
• 2 eggs
• 1 cup milk (dairy or oat)
• 1 and ½ cups blueberries (fresh or frozen)
• 1 tablespoon baking powder
• Pinch of salt
• 1 teaspoon vanilla
• For the streusel topping:
• 1/3 cup flour
• 1/3 cup brown sugar
• ¼ cup cold butter

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Instructions

1. Preheat your oven and line your muffin tin with paper cups or grease it.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add the melted butter, eggs, milk, and vanilla, then stir until smooth.
4. Gently fold in the blueberries.
5. For the streusel topping, mix the flour, brown sugar, and cold butter until crumbly, then sprinkle over filled muffin cups.
6. Bake for about 20 minutes, checking with a toothpick for doneness.

Notes

These muffins can be made the night before and keep their texture for days. Serve with your favorite hot drink or warmed with butter.

Nutrition

• Serving Size: 1 muffin
• Calories: 250
• Sugar: 12g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 40mg