Start your morning off right with a good old cup of coffee and a couple warm Coffee Cake Blueberry Muffins. Fresh cinnamon berry muffins ready in 30 minutes.
This past weekend we spent camping in a walnut grove along the Merced River. It was absolutely amazing and so relaxing despite sleeping in a tent and having no phone charges or bathrooms. It was an unexpected “unplug” kind of weekend that really did my a lot of good. We fished together, played in the ice cold river together, and laughed until our stomachs hurt while playing board games.
Like most road trips, I always map out the U-Picks in the area. This particular place that we stayed at was not only a walnut orchard, but they also had a cherry orchard and a blueberry field. It was like a dream vacation! The boys fished and the girls and I picked! Needless to say, there will be quite a few cherry and berry recipes coming up as I need to use the 50+ pounds of fruit we picked!
These muffins are a combination of two of my favorite breakfasts- coffee cake and blueberry muffins. The blueberries burst while baking, spreading their delicious blue juice throughout the muffin. BTW, I think I deserve a LOL or gold medal for that description right there.
If you still here and reading after that, let’s move on. Anyway, the combination of sweet blueberries and cinnamon streusel is perfect. These Coffee Cake Blueberry Muffins make for a great breakfast, snack, or even dessert. Try them with a scoop of ice cream…why not!? Enjoy my friends!
- 3/4 cup all-purpose flour
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 6 tablespoons unsalted butter , softened
- Coffee Cake-
- 1 cup blueberries , fresh or frozen
- 1 teaspoon corn starch
- 1 cup white sugar
- 1 cup butter , softened
- 4 eggs
- 3 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 tsp salt
- 1 cup plain greek yogurt
To make the streusel topping, whisk together the flour, sugar and cinnamon.
Add the butter and mix it into the dry ingredients, and mix with a fork until it resembles the texture of sand.
For the muffins-preheat your oven to 350 degrees.
Line 2 muffin/cupcake pans with liners.
In a small bowl, toss blueberries with corn starch; set aside.
In a large bowl blend sugar and butter.
Add eggs, one at a time, mixing thoroughly each time.
Add vanilla and yogurt, whisk to combine.
In a separate bowl, combine flour, baking powder and salt.
Slowly mix flour mixture into wet mixture.
After flour has been combined fold in blueberries.
Spoon batter into muffin liners 2/3 full.
Sprinkle muffins with crumb topping and top with additional blueberries, if desired.
Bake at 350 degrees for 17 minutes, or until a knife is inserted and when removed is clean.