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Blueberry Coffee Cake Muffins

Deliciously soft and crumbly muffins that taste like a bakery treat, perfect for lazy mornings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour (can substitute half for whole wheat)
  • 1 cup sugar
  • 1/2 cup butter, melted yes, just melt it
  • 2 units eggs
  • 1 cup milk (dairy or oat) honestly, any kind
  • 1.5 cups blueberries (fresh or frozen) both rock
  • 1 tablespoon baking powder
  • 1 pinch salt
  • 1 teaspoon vanilla don’t skip this!
Streusel Topping
  • 1/3 cup flour
  • 1/3 cup brown sugar
  • 1/4 cup cold butter

Method
 

Preparation
  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.
Streusel Topping
  1. Mix the flour, brown sugar, and cold butter until crumbly, then sprinkle over filled muffin cups.
Baking
  1. 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.