These blueberry coffee cake muffins are everything you would want them to be. They're moist, fluffy, loaded with fresh blueberries, and topped with a crumb topping that is so buttery, and so sweet.
WHAT TYPE OF BLUEBERRIES DO I NEED FOR THESE BLUEBERRY COFFEE CAKE MUFFINS?
While fresh blueberries are always the best to use, frozen will easily work for these muffins also.
The flavor shouldn't change much with frozen, the main difference that I have found is that sometimes the muffins will turn a slightly blue color because of the different moisture. Here are a few tips to try and avoid this if using frozen. Defrost the blueberries by running them under cold water in a colander, you're watching for the water to be clear and not blue. Then lay them out to dry on a paper towel until ready to use.
CHILLING THE BATTER AND TOPPING OVERNIGHT
I know that chilling the batter overnight is not always ideal because sometimes you decide the morning or afternoon of that you want to make the muffins. It is totally fine if you do not chill the batter, and they will still turn out great. But, I have found that letting the batter chill before really helps the muffins to rise more. And it also helps the blueberries not to sink to the bottom of the batter while cooking.
I have also found that the crumb topping is best when chilled before. So I usually just try and plan ahead when making these muffins if I can. It also makes my mornings easier, because all you have to do is add the blueberries to the batter, put in the muffin cup, top with crumble and bake. And all of that can be done while the oven is preheating.
INGREDIENTS NEEDED FOR BLUEBERRY COFFEE CAKE MUFFINS
- oil
- egg
- buttermilk
- flour
- sugar
- salt
- baking powder
- blueberries
- brown sugar
- cinnamon
- butter
HOW TO MAKE THESE MUFFINS
- In a medium size bowl, combine the brown sugar, flour, cinnamon, salt and butter; using two forks or a pastry cutter, combine ingredients until the mixture is very crumbly and resembles a coarse meal. The crumbs should be pea-sized. Place mixture in the fridge until needed.
- Place oil, egg and buttermilk in a seperate medium size bowl and whisk. Add flour, sugar, salt and baking powder and stir until just combined. DO NOT OVER MIX!!!
- If you planned ahead place in the fridge to chill overnight, this really helps the muffins rise taller. If not no big deal, they can be done right before as well.
- Preheat oven to 400 F. Grease muffin cups, or line with paper.
- When you take them out of the fridge stir in blueberries, or add after mixing the wet and dry ingredients if you don't have time to chill.
- Put ¼ cup muffin batter into each muffin cup, I use my large cookie scoop for this. Top with crumb topping. I like to smash it on a bit, so it really sticks to the batter.
- Bake for 22-25 minutes, until lightly golden brown on top.
- Let them cool about 10 minutes before removing from the pan.
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Blueberry Coffee Cake Muffins
Ingredients
Muffin Ingredients
- ⅓ cup canola oil
- 1 large egg
- ⅓ cup buttermilk
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoon baking powder
- 1 cup blueberries fresh preferred, but frozen work too
Crumb Topping Ingredients
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- 1½ teaspoon cinnamon
- pinch of salt
- ¼ cup cold butter cut into pieces
Instructions
- In a medium size bowl, combine the brown sugar, flour, cinnamon, salt and butter; using two forks or a pastry cutter, combine ingredients until the mixture is very crumbly and resembles a coarse meal. The crumbs should be pea-sized. Place mixture in the fridge until needed.
- Place oil, egg and buttermilk in a seperate medium size bowl and whisk. Add flour, sugar, salt and baking powder and stir until just combined. DO NOT OVER MIX!!!
- If you planned ahead place in the fridge to chill overnight, this really helps the muffins rise taller. If not no big deal, they can be done right before as well.
- Preheat oven to 400 F. Grease muffin cups, or line with paper.
- When you take them out of the fridge stir in blueberries, or add after mixing the wet and dry ingredients if you don't have time to chill.
- Put ¼ cup muffin batter into each muffin cup. Top with crumb topping. I like to smash it on a bit, so it really sticks to the batter.
- Bake for 22-25 minutes, until lightly golden brown on top.
- Let them cool about 10 minutes before removing from the pan.
Bekah
Just made these for a baby shower brunch and I had several people tell me how delicious they were. These were the second recipe I've tried of yours and I can't wait to try more!
brooke
Thank you so much! I am so glad they were a hit! I can't wait for you to try more too!
Emily
Yum! These are amazing! Huge hit. Thank you!
Kathy
These are amazing! Chilling the batter overnight really does make them rise and look like bakery style! I have made several times and given away to. This one is a keeper!
brooke
Thank you so much Kathy! Glad you agree on this one being a keeper!
Kim
I’ve made these twice and they have become a family favorite. The topping really makes these delicious and bakery quality!
Sandy
These were so very good! I shared them with some neighbors, and was asked for the recipe. I took the time to refrigerate overnight, and would definitely recommend it to if you have the time!
Ashley
I love chilling the batter over night! It made for an easy breakfast! I used frozen Trader Joe’s wild blueberries and they worked great and didn’t turn the batter blue. Love that streusel on top too! I ended up only needing 19 min. In my oven. Thanks for a delicious recipe!!