BLUEBERRY COFFEE CAKE MUFFINS

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.

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

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.

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.