Blueberry Coffee Cake Muffins

Half a blueberry muffin on top of a whole muffin

Blueberry Coffee Cake Muffins

These Blueberry Coffee Cake Muffins are soft, fluffy, and loaded with juicy blueberries, then topped with a buttery brown sugar streusel for the perfect bakery-style breakfast or snack.

Prep Time20

Cook Time35

Cool Time5

Total Time1

Servings:

Calories: 337kcal

Author: Karin and Ken

Ingredients

muffin batter

½ cup salted butter softened
1 ¾ cups white granulated sugar
2 tablespoons lemon juice
2 large eggs
1 ¾ cups all-purpose flour
1 teaspoon baking powder
1 cup frozen blueberries

streusel topping

2 tablespoons salted butter melted
½ cup light brown sugar
½ cup all-purpose flour

Instructions

Preheat the oven to 350°F and line a standard 12-cup muffin pan with paper liners.
In a large mixing bowl, beat the softened butter and granulated sugar until light and creamy. Add the lemon juice and eggs, then mix until smooth.
Stir in the flour and baking powder until just combined. Coat blueberries in 1 tablespoon of flour and then gently fold them into batter.
In a small bowl, whisk together the melted butter, brown sugar, and flour until the mixture resembles coarse, wet sand.
Divide the batter evenly among the prepared muffin liners, filling each about three-quarters full. Sprinkle a generous spoonful of the streusel topping evenly over each muffin.
Bake for 30 to 35 minutes, or until the streusel is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool slightly before serving. Enjoy!

Notes

Choose the best blueberries: Fresh or frozen blueberries both work well. If using frozen berries, add them straight from the freezer to prevent the batter from turning purple.
Mix gently: Stir the batter just until the flour disappears to keep the muffins soft, light, and tender.
Perfect the streusel: Mix the topping until it resembles coarse, wet sand and sprinkle it evenly over each muffin for the best bakery-style crumb.
Bake with confidence: Check for doneness around 30 minutes. The tops should be golden brown and a toothpick inserted into the center should come out clean or with a few moist crumbs.
Store for later: Keep the muffins in an airtight container for up to 5 days or freeze for up to 3 months for an easy grab-and-go breakfast.

Nutrition