Start your morning on a sweet note with Blueberry Coffee Cake Muffins—soft, fluffy muffins bursting with juicy blueberries and topped with a buttery, cinnamon-streusel crumble. Perfect with a hot cup of coffee or as a grab-and-go treat, these bakery-style muffins deliver cozy coffee-cake flavor in every bite.
Cooking Times
Prep Time: 12 minutes
Cook Time: 25 minutes
Total Time: 37 minutes
Yield: 16 muffins
Ingredients:
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3 extra-large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 8 ounces (about 1 cup) sour cream
- 1/4 cup milk
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 half-pints fresh blueberries, picked through for stems
Cooking Instructions
- Step 1: Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
- Step 2: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
- Step 3: Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
