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Savory Bursting Blueberry Coffee Cake Muffins. dish image

Bursting Blueberry Coffee Cake Muffins.

These Bursting Blueberry Coffee Cake Muffins are a must-try! With juicy blueberries and a crumbly topping, they're perfect for breakfast or a snack.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Muffin Ingredients
  • 2 1/4 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 5 tablespoons Unsalted Butter softened
  • 1/3 cup Coconut Oil melted
  • 3/4 cup Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 1 cup Plain 2% Greek Yogurt
  • 1 cup Fresh Blueberries
Crumb Topping
  • 3/4 cup All-Purpose Flour
  • 3/4 cup Brown Sugar packed
  • 1 teaspoon Cinnamon
  • 6 tablespoons Unsalted Butter softened

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Muffin tin
  • Parchment paper liners
  • Spatula

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C) and line your muffin tin with parchment paper liners.
  2. Step 2: Prepare the crumb topping by combining 3/4 cup all-purpose flour, 3/4 cup packed brown sugar, and 1 teaspoon of cinnamon in a medium bowl. Add 6 tablespoons of softened unsalted butter and mix until crumbly. Set aside.
  3. Step 3: In a large bowl, whisk together 2 1/4 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1/4 teaspoon of salt.
  4. Step 4: In another mixing bowl, cream together 5 tablespoons of softened unsalted butter, 1/3 cup melted coconut oil, and 3/4 cup sugar until light and fluffy. Add in 2 large eggs, 1 teaspoon of vanilla extract, and 1 cup of plain 2% Greek yogurt. Mix until well combined.
  5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in 1 cup of fresh blueberries.
  6. Step 6: Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle the crumb topping generously over each muffin.
  7. Step 7: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Step 8: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For gluten-free muffins, substitute with a gluten-free flour blend.
  • Store muffins in an airtight container for up to 3 days at room temperature.
  • To rewarm, microwave for 10-15 seconds for a fresh-out-of-the-oven experience.