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Blueberry Coffee Cake Muffins


  • Author: phillip
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

Delicious blueberry muffins with a soft texture and a sweet streusel topping, perfect for breakfast or as a sweet snack.


Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ¾ cup sugar
  • ½ cup butter, softened
  • 2 eggs
  • 1 cup buttermilk
  • 1 ½ cups fresh blueberries
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 ½ tsp baking powder

Instructions

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and buttermilk.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture.
  5. Toss the blueberries in a tablespoon of flour, then gently fold them into the batter.
  6. For the streusel topping, combine ¼ cup of flour, ¼ cup of sugar, and cinnamon. Cut in cold butter until crumbly.
  7. Fill muffin cups about three-quarters full with batter and sprinkle with streusel. Bake for 18-20 minutes.
  8. Check for doneness with a toothpick, ensuring it comes out clean or with a few moist crumbs.

Notes

For best results, use room temperature ingredients and avoid overmixing.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 230
  • Sugar: 15g
  • Sodium: 200mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 70mg

Keywords: blueberry muffins, coffee cake, breakfast muffins