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Sweet Blueberry Swirl Coffee Cake Muffins. food shot

Blueberry Swirl Coffee Cake Muffins.

These Blueberry Swirl Coffee Cake Muffins are a delightful blend of moist coffee cake and vibrant blueberries, perfect for breakfast or a snack!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons cinnamon
  • 6 tablespoons cold butter cubed or grated
  • 1/2 cup salted butter melted
  • 1/2 cup real maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup plain Greek yogurt
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups fresh or frozen blueberries
  • 1/3 cup high quality blueberry jam

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

Preparation Steps:
  1. Preheat your oven to 350°F (175°C).
  2. Grease your muffin tin or line it with paper liners.
  3. In a medium bowl, combine 3/4 cup all-purpose flour, 1/2 cup brown sugar, and 2 teaspoons of cinnamon. Add 6 tablespoons of cold, cubed butter and mix until crumbly.
  4. In a large bowl, whisk together 1/2 cup melted salted butter, 1/2 cup maple syrup, 2 teaspoons vanilla extract, 1/2 cup buttermilk, 1/2 cup Greek yogurt, and 2 large eggs.
  5. In another bowl, mix together 2 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, and 1/2 teaspoon kosher salt.
  6. Fold the dry ingredients into the wet mixture until just combined.
  7. Gently fold in 1 1/2 cups blueberries.
  8. Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
  9. Swirl in 1/3 cup blueberry jam into the batter.
  10. Sprinkle the crumb topping over each muffin.
  11. Bake for 18-22 minutes, or until a toothpick comes out clean.
  12. Allow the muffins to cool in the tin for about 5 minutes before transferring to a cooling rack.

Notes

  • These muffins can be stored in an airtight container at room temperature for up to 3 days.
  • For longer storage, freeze them individually wrapped for up to 3 months.
  • Reheat in the microwave for a few seconds or let them thaw naturally.