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Coffee Cake Blueberry Muffins
A combination of two favorites- coffee cake and blueberry muffins!
Author: Jackie
Ingredients
  • Streusel-
  • ¾ cup all-purpose flour
  • ¾ 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
  • ¼ teaspoon salt
  • 1 cup plain greek yogurt
Instructions
  1. To make the streusel topping, whisk together the flour, sugar and cinnamon.
  2. Add the butter and mix it into the dry ingredients, and mix with a fork until it resembles the texture of sand.
  3. For the muffins-preheat your oven to 350 degrees.
  4. Line 2 muffin/cupcake pans with liners.
  5. In a small bowl, toss blueberries with corn starch; set aside.
  6. In a large bowl blend sugar and butter.
  7. Add eggs, one at a time, mixing thoroughly each time.
  8. Add vanilla and yogurt, whisk to combine.
  9. In a separate bowl, combine flour, baking powder and salt.
  10. Slowly mix flour mixture into wet mixture.
  11. After flour has been combined fold in blueberries.
  12. Spoon batter into muffin liners ⅔ full.
  13. Sprinkle muffins with crumb topping and top with additional blueberries, if desired.
  14. Bake at 350 degrees for 17 minutes, or until a knife is inserted and when removed is clean.