Muffins bursting with blueberries — perfect for your mom, or simply for yourself. They’re that good.
Maybe you’ll keep them all. These are coffee cake-style muffins with a tender, cake-like crumb and a generous streusel topping. They’re simple enough for a weekend bake, but feel special — all the coffee-cake flavor without the time and fuss of a whole cake.
Yes, it’s another blueberry muffin recipe, but this one is different because of the crumb and the streusel. It’s close to other favorites, yet distinctly coffee-cake in texture and flavor — rich butter, yogurt for tenderness, and blueberries that burst in every bite.
These muffins take a couple of extra steps compared to plain muffins because of the streusel, but the process is straightforward and the results are worth it. The batter is thick and sturdy, so the blueberries stay suspended and you get an even distribution of fruit in each muffin.
The magic here is the streusel — a sandy, buttery crumb that crisps up on top and contrasts perfectly with the soft muffin beneath. They bake relatively quickly, so you won’t be standing at the oven door for long. And yes, you can enjoy cake for breakfast with no apologies.
These little bites are truly cake-like. Whether you call them muffins or cake, they deliver that classic coffee cake satisfaction: buttery crumb, warm cinnamon notes in the streusel, and juicy pops of blueberry in every mouthful. Pair with a strong cup of coffee and you’re set.
Bursting Blueberry Coffee Cake Muffins
12
to 15 muffins
45 minutes
Ingredients
streusel
- 3/4 cup all-purpose flour
- 3/4 cup loosely packed brown sugar
- 1 teaspoon cinnamon
- 6 tablespoons unsalted butter softened
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
Instructions
-
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
streusel
-
Whisk the flour, brown sugar and cinnamon together. Add the softened butter and work it into the dry ingredients until the mixture resembles coarse sand; squeeze small portions together with your fingers to form crumbs.
muffins
-
In a large bowl, whisk together the flour, baking powder, baking soda and salt.
-
In a separate bowl or the bowl of a mixer, beat the softened butter, melted coconut oil and sugar until light and fluffy, about 4–5 minutes. Add the eggs one at a time, mixing until combined, then add the vanilla. Stir in the Greek yogurt just until incorporated — avoid overmixing.
-
Add the wet ingredients to the dry ingredients and gently stir with a fork or spatula until just combined. The batter will be thick. Fold in the fresh blueberries so they are evenly distributed.
-
Spoon about 2 tablespoons of batter into each lined muffin cup, then sprinkle a portion of the streusel over the batter. Add the remaining batter on top, then finish with the remaining streusel, pressing gently so the crumbs adhere.
-
Bake for 20–25 minutes, until the tops are set and a toothpick inserted near the center comes out clean or with a few moist crumbs. Remove from the oven and let cool before serving.
Notes
P.S. If you’re in the mood for another twist, there’s also a blueberry doughnut-style muffin recipe worth trying.