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Home » Recipes » Muffins

Blueberry Coffee Cake Muffins

April 1, 2021 by brooke 7 Comments

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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's is so buttery, and so sweet.

5 blueberry muffins in tin

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.

single muffin without sleeve

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.

blueberry muffin on top of tin

INGREDIENTS NEEDED FOR BLUEBERRY COFFEE CAKE MUFFINS

  • oil
  • egg
  • buttermilk
  • flour
  • sugar
  • salt
  • baking powder
  • blueberries
  • brown sugar
  • cinnamon
  • butter
6 blueberry muffins scattered on paper

HOW TO MAKE THESE MUFFINS

  1. 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.
  2. 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!!!
  3. 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.
  4. Preheat oven to 400 F. Grease muffin cups, or line with paper.
  5. 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.
  6. 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.
  7. Bake for 22-25 minutes, until lightly golden brown on top.
  8. Let them cool about 10 minutes before removing from the pan.
muffin cut on plate

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 unwrapped to see the whole muffin.

Blueberry Coffee Cake Muffins

brooke
These blueberry muffins are moist, fluffy and so sweet. Topped with a buttery, cinnamon crumb topping. The perfect breakfast, or anytime of the day snack!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 22 mins
12 hrs
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10
Calories 312 kcal

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.

Notes

You can use fresh or frozen blueberries for this recipe, frozen tend to die the batter a light blue color from the bleeding of the fruit.
These muffins taste great without the crumb topping as well, or even with some turbinado sugar sprinkled on top instead.
These muffins will stay fresh for a few days in a sealed container, or are perfect for freezing in individual bags to pull out whenever.
Can also make 6 jumbo muffins.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

Nutrition

Calories: 312kcalCarbohydrates: 46gProtein: 3gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 32mgSodium: 261mgPotassium: 71mgFiber: 1gSugar: 28gVitamin A: 191IUVitamin C: 1mgCalcium: 77mgIron: 1mg
Keyword blueberry, breakfast, crumb topping, muffin, sweet
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Bekah

    May 03, 2021 at 8:26 pm

    5 stars
    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!

    Reply
    • brooke

      May 03, 2021 at 8:44 pm

      Thank you so much! I am so glad they were a hit! I can't wait for you to try more too!

      Reply
  2. Emily

    June 04, 2021 at 1:56 pm

    5 stars
    Yum! These are amazing! Huge hit. Thank you!

    Reply
  3. Kathy

    November 07, 2021 at 4:28 pm

    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!

    Reply
    • brooke

      November 07, 2021 at 5:28 pm

      Thank you so much Kathy! Glad you agree on this one being a keeper!

      Reply
  4. Kim

    November 07, 2021 at 6:26 pm

    5 stars
    I’ve made these twice and they have become a family favorite. The topping really makes these delicious and bakery quality!

    Reply
  5. Sandy

    January 06, 2022 at 10:12 pm

    5 stars
    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!

    Reply

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Hi! I'm Brooke,

Welcome to the SALTED sweets! I am a self-taught baker, dessert lover, and mom of three. My hope is to share my love language of sweet and simple baked goods with you. More about me...

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