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Perfect Bursting Blueberry Coffee Cake Muffins. image

Bursting Blueberry Coffee Cake Muffins.

These Bursting Blueberry Coffee Cake Muffins are fluffy, moist, and topped with a delicious crumbly streusel!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter softened
  • 1/3 cup coconut oil melted
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup plain 2% Greek yogurt
  • 1 cup fresh blueberries
For the Streusel Topping:
  • 3/4 cup all-purpose flour
  • 3/4 cup brown sugar loosely packed
  • 1 teaspoon cinnamon
  • 6 tablespoons unsalted butter softened

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Cooling rack

Method
 

Method:
  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly with non-stick spray.
  2. In a small bowl, combine 3/4 cup all-purpose flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 6 tablespoons softened unsalted butter. Mix until crumbly.
  3. In a large mixing bowl, whisk together 2 1/4 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/4 teaspoon salt.
  4. In another bowl, beat together 5 tablespoons softened unsalted butter, 1/3 cup melted coconut oil, and 3/4 cup sugar until creamy. Add in the eggs one at a time and mix well.
  5. Mix in 1 cup of plain 2% Greek yogurt to the wet mixture until blended. Gradually fold in the dry ingredients until just combined.
  6. Gently fold in 1 cup of fresh blueberries, being careful not to crush them.
  7. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the streusel topping generously over each muffin.
  8. Bake for 18-20 minutes or until a toothpick inserted comes out clean. The tops should be golden.
  9. Let the muffins cool in the tin for about 5 minutes, then transfer to a cooling rack. Enjoy warm or at room temperature!

Notes

  • Store muffins in an airtight container at room temperature for up to 3 days.
  • Freeze for up to 3 months in a zip-top bag.
  • Reheat in the microwave for 15-20 seconds or in the oven at 350°F for about 10 minutes.