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These easy coffee cake muffins have a crunchy crumb topping and the fluffiest texture ever! Studded with juicy blueberries, these bakery-style muffins are a delightful morning treat.
This simple blueberry muffins recipe comes together in minutes and is one of my family’s favorite breakfast goodies. The muffins are super light and fluffy, filled with juicy blueberries, then topped with a brown sugar crumb topping. Eating one of these muffins is like stepping into your favorite small-town bakery and getting a big slice of their best coffee cake in single-serving form. Just add a steaming mug of coffee and dig into breakfast bliss.
These muffins are so cake-like that I actually make them into a coffee cake with crumb topping on occasion. The recipe is fairly flexible: you can make it as muffins or cake, use most kinds of berries, and even swap out some of the other key ingredients (see notes below). In this way, it is similar to my Whatever You’ve Got Blueberry Coffee Cake.
Ingredient Swaps
So what ingredient substitutions can you make with this recipe?
- Yogurt – I like to use vanilla yogurt, but you can also use an equal amount of plain yogurt, greek yogurt or sour cream.
- Olive oil – I prefer to use olive oil in my baking, but you can swap it for vegetable oil or melted unsalted butter if you prefer.
- Blueberries – Feel free to use an equal amount of blackberries, raspberries or a mix of multiple kinds of berries. You can even use black currants. If you use strawberries I recommend chopping and draining them on a paper towel first. They are more watery than blueberries and will affect the consistency of your batter as a result. I recommend using fresh berries, but you can use frozen in a pinch.
Tips for the Best Coffee Cake Muffins
- Fill each muffin cup with batter. One of the things that makes these muffins so reminiscent of an old-fashioned bakery is how high the tops get. The trick to this is very simple: fill your muffin tins almost to the rim. This recipe makes enough batter to fill 12 muffin cups with the perfect amount of batter so if you evenly divide it across your muffin tin you’ll be golden!
- Go all-in with the crumb topping. Another tip? Be generous with the crumb topping and lightly press it into the batter right after you’ve sprinkled it on top. This way some of the topping will mesh with the baked muffin and won’t fall off when you remove the muffins from the tin.
- Use your fingers. When making the crumb topping, I strongly recommend working the butter in with your fingers. I know many recipes will say you should use a food processor but I find the streusel topping always has better texture when I work the butter into the dry ingredients with my fingers.
- Use a good muffin tin. I also recommend using a high-quality muffin tin, especially if you are not going to use muffin liners (I never do). My favorite line of bakeware is the GoldTouch line from Williams-Sonoma. They are pricier than other brands, but they last a good long while. (Note: This is not an sponsored mention and I get nothing for sharing this link, I just really like that line of bakeware.)
How Do I Know When The Muffins Are Done?
There are two ways to tell if your muffins have finished baking:
- Toothpick Method: Insert a toothpick into the center of a muffin. If it comes out clean (no wet batter on it), then the muffins are done.
- Bounce Back Method: Gently but firmly press the top of a muffin with your finger tips. If an indent appears, they need to bake more. If they bounce back, then they are done baking.
How to Store
Let your muffins come to room temperature, then place them in an airtight container and store them as follows:
- Counter: They will keep for up to 3 days on the counter. You can also use a glass cake stand with a cover to store the muffins.
- Fridge: Place the container with the muffins in the fridge and store them for up to 7 days.
- Freezer: Wrap each muffin in saran wrap before placing them in an airtight, freezer-safe container. They will keep for up to 3 months.
Coffee Cake Muffins
Ingredients
For the muffins:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¾ cup yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup olive oil
- 2 cups fresh blueberries
For the streusel crumb topping:
- ⅓ cup all-purpose flour
- 3 tablespoons light brown sugar
- 1 teaspoon cinnamon
- 3 tablespoons unsalted butter, cut into small pieces
Instructions
- Prep your tools. Preheat oven to 350°F. Grease a muffin tin with the capacity for 12 muffins and set it aside.
- Make the crumb topping. In a small bowl combine the streusel crumb topping ingredients. Use your fingers to work the butter into the dry ingredients until it resembles coarse breadcrumbs. Set aside.
- Mix the dry ingredients. In a large bowl, combine flour, baking powder, and salt.
- Mix the wet ingredients. In a different bowl, whisk together yogurt, eggs, sugar, olive oil, and vanilla.
- Combine. Add the dry ingredients to the wet ingredients and mix well until combined.
- Add blueberries. Stir in the blueberries.
- Bake. Divide the batter among your muffin tins. Sprinkle the crumb topping onto each muffin. Bake for 30-35 minutes, until the muffins are golden brown and spring back when you gently press them with your fingertips.
Notes
- Counter: They will keep for up to 3 days on the counter. You can also use a glass cake stand with a cover to store these.
- Fridge: Place the container with the muffins in the fridge and store them for up to 7 days.
- Freezer: Wrap each muffin in saran wrap before placing them in your airtight, freezer-safe container. They will keep for up to 3 months.
I loved the simplicity of the recipe. Also that the ingredients were easy to find.
So glad you liked the recipe!
I made these after a Google search for blueberry coffee cake muffins. Since there were no prior reviews, I decided to make them based on the pictures alone, and I was definitely not disappointed! My husband has celiac disease, so I substituted an all purpose GF flour blend and added 1 tsp corn starch to maintain tenderness, but otherwise followed the recipe exactly. They are incredible, thank you for the amazing recipe!
Happy to hear you enjoyed this recipe! And thank you for sharing your tip about the GF flour and corn starch, that is super helpful. This is one of the first recipes I ever posted so I don’t think many people have seen it. I’m glad you found it. 🙂