These small batch blueberry coffee cake muffins are a tender muffin loaded with fresh blueberries and topped with a buttery cinnamon crumb topping. The best addition to any breakfast or snack on the go!
Blueberry coffee cake muffins are one of my favorite things to bake when I have fresh blueberries on hand. Every bite bursts with sweet blueberries, and a crumb topping that I believe makes everything taste better.
For more muffin recipes, try my: Cinnamon Streusel Muffins, Zucchini Cinnamon Muffins or my Banana Chocolate Chip Protein Muffins.
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Why You Will Love These Muffins
- Crumb Topping: So sweet and buttery. I want to top everything with it.
- Prep Ahead: They’re easy to make, and freeze well for a quick, cozy treat anytime.
- Quick: If you're in need of a quick breakfast you can whip these up in about a half hour.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Oil: I usually use melted coconut oil in these, but any neutral oil will work great.
- Buttermilk: You can sub in greek yogurt or sour cream if you prefer.
- Blueberries: I use fresh blueberries for these, but frozen will work too. Just be aware that the muffin will most likely turn blue from the extra juices from the frozen berries.
Step by Step Instructions
- Step 1: Place oil, sugar, egg and vanilla in a medium size bowl and whisk until all combined and light in color.
- Step 2: Add in baking powder, salt and half the flour, whisking to combine. Pour in the buttermilk and whisk, followed by the remaining flour.
- Step 3: Fold in blueberries.
- Step 4: Put ¼ cup muffin batter into each muffin cup.
- Step 5: Make the crumb topping: In a small bowl combine the brown sugar, flour, cinnamon, salt and melted butter and mix until combined. Sprinkle over the tops of the muffin batter.
- Step 6: Bake for 20-24 minutes, until lightly golden brown on top. Allow them to cool for about 10 minutes before removing from the muffin pan.
Expert Baking Tips
- These muffins taste great without the crumb topping as well. You can even sprinkle the tops with a little turbinado sugar to give them some added crunch.
- 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.
- If you have time, allowing the batter to "rest" for about 30 minutes before baking will help the muffins to have a better rise.
- To make a glaze to drizzle on top: mix together ½ cup of powdered sugar with a little milk and drizzle along the tops of the muffins once cooled.
FAQ
Yes, I have made them subbing in a GF flour and they tasted great.
Yes, I imagine this would make 5-6 jumbo size. You will need to increase the baking time by about 4-7 minutes.
Yes, any berries would taste great. If using blackberries that are large I would suggest cutting them in half.
Storing & Freezing
Blueberry coffee cake muffins can be stored in an airtight container at room temperature for 2-3 days while remaining fresh. Keep in mind that the tops of the muffins will start to soften once in a sealed container.
I love freezing my muffins and pulling them out for a quick on the go breakfast. You can store them all together in a large ziplock bag or airtight container, or place them in individual bags so you can grab one every time you want one.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Blueberry Coffee Cake Muffins
Ingredients
Muffin Ingredients
- ⅓ cup (78.86 ml) neutral oil such as coconut, avocado, canola
- ¾ cup (150 g) granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla
- ½ teaspoon (0.5 teaspoon) salt
- 2 teaspoons baking powder
- 1½ cups (210 g) all-purpose flour
- ⅓ cup (80 g) buttermilk
- 1 cup (148 g) blueberries fresh preferred, but frozen work too
Crumb Topping Ingredients
- ⅓ cup (73.33 g) brown sugar
- ⅓ cup (41.67 g) all-purpose flour
- 1½ teaspoon (1.5 teaspoon) cinnamon
- pinch of salt
- 3 tablespoons melted butter cooled
Instructions
- Preheat the oven to 350. Grease muffin cups, or line with paper liners.
- Place oil, sugar, egg and vanilla in a medium size bowl and whisk until all combined and light in color.
- Add in baking powder, salt and half the flour, whisking to combine. Pour in the buttermilk and whisk, followed by the remaining flour.
- Fold in blueberries.
- Put ¼ cup muffin batter into each muffin cup.
- Make the crumb topping: In a small bowl combine the brown sugar, flour, cinnamon, salt and melted butter and mix until combined. Sprinkle over the tops of the muffin batter.
- Bake for 20-24 minutes, until lightly golden brown on top. Allow them to cool for about 10 minutes before removing from the muffin pan.
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!
Thank you so much! I am so glad they were a hit! I can't wait for you to try more too!
Yum! These are amazing! Huge hit. Thank you!
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!
Thank you so much Kathy! Glad you agree on this one being a keeper!
I’ve made these twice and they have become a family favorite. The topping really makes these delicious and bakery quality!
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!
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!!
can coconut oil be used instead?
yes, just melt it so it's a liquid.
Are there any non-seed oils that would be good to replace the canola oil with? Thanks!
Sure, feel free to replace with any oil that you prefer or melted butter.
Is the batter supposed to be thick like a dough?
yes, its very thick batter.
Any particular reason for omitting vanilla?
No, you are welcome to add it!
Would this work for an 8 inch pan ?
Yes, I think that would totally work! I also have a blueberry blondie bar that is very similar and set to bake in a pan if you prefer!