Blueberry Coffee Cake Muffins Recipe : These muffins with blueberries and coffee cake are everything you could ask for. They have a buttery, sweet crumb topping and are fluffy, juicy, and packed with fresh blueberries.
Blueberry Coffee Cake Muffins Recipe
Although using fresh blueberries is usually preferable, frozen blueberries will still work well in these muffins.
The primary difference I’ve noticed is that occasionally the muffins will turn a tiny blue hue due to the variable moisture content, but other than that, the flavor shouldn’t vary much when frozen. If you use frozen, attempt to avoid this by following these few pointers. Use a colander to run cold water over the blueberries to defrost them; the water should be clear rather than blue. When you’re ready to use them, spread them out on a paper towel to dry.
INGREDIENTS
- ⅓ cup (74.67 g) canola oil
- 1 largeegg
- ⅓ cup(80 g) buttermilk
- 1½ cups(210 g) all-purpose flour
- ¾ cup(150 g) granulated sugar
- ½ teaspoon(0.5 teaspoon) salt
- 2 teaspoonbaking powder
- 1 cup(148 g) blueberries fresh preferred, but frozen work too
Crumb Topping Ingredients
- ½ cup(110 g) brown sugar
- ⅓ cup(41.67 g) all-purpose flour
- 1½ teaspoon(1.5 teaspoon) cinnamon
- pinch of salt
- ¼ cup(56.75 g) cold butter cut into pieces
INSTRUCTIONS
Brown sugar, flour, cinnamon, salt, and butter should all be combined in a medium-sized basin. Using two forks or a pastry cutter, mix the ingredients until the dough is very crumbly and resembles coarse meal. Pea-sized crumbs is what you want. Store the blend in the refrigerator until required.
In a separate medium-sized bowl, combine the oil, egg, and buttermilk and stir. Mix in the flour, sugar, baking powder, and salt until well blended. AVOID OVERMIXING!
The muffins rise higher if you chill them in the refrigerator overnight if you made the preparation in advance. They can be completed earlier as well, if that’s not a huge concern.
Set oven temperature to 400°F. Muffin tins can be lined with paper or greased.
Stir in the blueberries as soon as you remove them from the refrigerator, or add after combining the dry and wet ingredients if you don’t have time to cool.
Fill each muffin cup with ¼ cup of muffin batter. Add a crumb topping on top. To get it really stick to the batter, I like to pound it on a little.
Bake for 22 to 25 minutes, or until the tops are gently golden brown.
Before taking them out of the pan, let them cool for about ten minutes.
ALSO SEE
NOTES
For this recipe, you may use either fresh or frozen blueberries; the latter will cause the batter to turn a pale blue hue due to the fruit’s bleed.
These muffins are equally delicious without the crumb topping or even just dusted with turbinado sugar.
When stored in an airtight container, these muffins can remain fresh for several days. They can also be frozen in separate bags and taken out whenever needed.
also yields six large muffins.
I have provided measurements in both cups and grams. Grams are going to be more accurate, particularly when weighing flour. It’s okay if you don’t have a kitchen scale! To make sure the flour isn’t packed in, just lightly spoon the flour into your measuring cup. The key is fluffy and light.
NUTRITION
- Calories: 312kcal
- Carbohydrates: 46g
- Protein: 3g
- Fat: 13g
- Saturated Fat: 4g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 6g
- Trans Fat: 1g
- Cholesterol: 32mg
- Sodium: 261mg
- Potassium: 71mg
- Fiber: 1g
- Sugar: 28g
- Vitamin A: 191IU
- Vitamin C: 1mg
- Calcium: 77mg
- Iron: 1mg
