Blueberry Coffee Cake Muffins are a delightful blend of soft, buttery muffin and the cozy flavors of coffee cake, all studded with juicy blueberries. These muffins are topped with a cinnamon-sugar streusel, adding the perfect crunchy contrast to the moist crumb. Whether you’re enjoying them with a cup of coffee in the morning or as a sweet snack, these muffins are sure to brighten your day. They’re easy to make and freeze well, making them ideal for a quick treat on busy mornings.
Ingredients:
Muffins:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, melted and cooled
- 1 large egg
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 cup fresh or frozen blueberries
Streusel Topping:
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- ½ tsp cinnamon
- 2 tbsp cold unsalted butter, cubed
Instructions:
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease the muffin cups.
- Prepare the streusel topping: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or your hands until the mixture resembles coarse crumbs. Set aside.
- Make the muffin batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, egg, vanilla extract, and sour cream until smooth.
- Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix. Gently fold in the blueberries.
- Spoon the batter evenly into the prepared muffin cups, filling each about â…” full.
- Top with streusel: Sprinkle the streusel topping over each muffin.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy your Blueberry Coffee Cake Muffins with a hot cup of coffee or tea!
