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–+ servings
blueberry coffee cake muffins unwrapped to see the whole muffin.

Blueberry Coffee Cake Muffins

Brooke Homec
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!
5 from 12 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 9
Calories 320 kcal

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.

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.
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: 320kcalCarbohydrates: 47gProtein: 4gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 32mgSodium: 274mgPotassium: 74mgFiber: 1gSugar: 27gVitamin A: 171IUVitamin C: 2mgCalcium: 82mgIron: 2mg
Tried this recipe?Let us know how it was!