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Blueberry Yogurt Coffee Cake Muffins. Lemony yogurt muffins swirled with fresh blueberries and blueberry jam. A sprinkle of cinnamon sugar creates a perfectly sweet muffin and gives them a kind of coffee-cake feel! These are such a delicious treat. Each muffin is stuffed with burst blueberries, jam, and hints of lemon. Simple to mix up and even simpler to enjoy!
I used to love blueberry muffins as a kid. My mom would buy the box of Betty Crocker muffins with the can of real blueberries inside. I honestly thought they were so good; I still kind of do! Sometimes the store-bought “junk” we loved as kids is still yummy when we are adults. Unfortunately, I know now what’s actually in that box of muffins, and sadly, I am not a fan.
These muffins were made kind of spur of the moment. Originally, I was going to work on developing a cinnamon muffin that Oslo, my little brother who is 4, could enjoy after school. He has been loving French toast, so I figured he would probably enjoy something like that!
Then I realized I had some blueberries I needed to use up and quickly switched gears. And I’m so glad I did because these are better! They’re a healthier blend of those blueberry muffins I loved as a kid, with hints of lemon, and cinnamon and sugar on top for Oslo!
These are the details
Ingredients
- salted butter
- granulated sugar
- lemon zest
- plain Greek yogurt
- vanilla extract
- eggs
- white whole wheat flour – or use all-purpose
- baking powder
- salt
- blueberries – fresh or frozen
- blueberry jam
- cinnamon
Special Tools
To make these muffins, you’ll need either a regular muffin pan or a mini muffin pan and a couple of bowls.
Steps
Step 1: to make the muffin batter
Cream a stick of room-temperature salted butter with lemon zest and a touch of sugar. Then add eggs, vanilla, and yogurt.
Once all the wet ingredients have been mixed together, beat in the flour, baking powder, and a pinch of salt. You can use all-purpose flour in place of the whole wheat, but I think the whole wheat flour makes the muffins taste more muffin-like versus cake-like. Totally up to you, though!
Step 2: the berries
Mix in a cup of blueberries. You can use fresh or frozen. Then, swirl the batter with blueberry jam.
Step 3: the cinnamon sugar + assembling
If you’re looking for a healthy muffin, the cinnamon sugar topping can be omitted, but I highly recommend it. It’s simply cinnamon, sugar, and melted butter.
Divide the batter between the muffin tins. I actually love to make these jumbo mini muffins. I fill my mini muffin pan, which I think is a little larger than it should be (but I like it), all the way to the top. The muffins baked into what I’d called medium muffins, and they were perfect!
Step 4: bake and eat
Sprinkle the cinnamon sugar over each muffin. As the muffins bake, the mix seeps down into the muffins.
So yummy! I recommend trying a few of these warm!
Looking for other homemade recipes? Here are a few ideas:
Homemade Strawberry Shortcake Ice Cream Bars
Healthier Homemade Nutter Butter Cookies
Frosted Brown Sugar Cinnamon Pop Tarts
Lastly, if you make these Blueberry Yogurt Coffee Cake Muffins be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Blueberry Yogurt Coffee Cake Muffins
Servings: 12 muffins
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 stick (8 tablespoons) salted butter, at room temperature
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 1/2 cup plain Greek yogurt
- 1 tablespoon vanilla extract
- 3 eggs at room temperature
- 1 1/2 cups + 1 tablespoon white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
- 3 tablespoons blueberry jam
cinnamon sugar (optional)
- 1/2 cup granulated sugar
- 2 teaspoon cinnamon
- 2 tablespoons butter, melted
Instructions
- 1. Preheat the oven to 375° F. Line a 24-cup mini muffin pan or 12-cup regular pan with paper liners.2. In a bowl, beat together the butter, 1/2 cup sugar, and lemon zest until combined. Add the yogurt and vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, and salt. Mix in the blueberries with 1 tablespoon flour. Swirl the jam into the batter; do not overmix.3. To make the cinnamon sugar (optional). Combine all ingredients in a bowl.4. Divide the batter evenly among the cups in the prepared pan, filling the cups most of the way full. Sprinkle the tops with cinnamon sugar (optional).5. Bake 18-22 minutes for mini muffins or 28-32 minutes for regular muffins, until just set.
This post was originally published on March 4, 2025
Probably some of the best muffins I’ve ever had! These were so easy to make and delicious as well. All of my sisters loved them also! Will definitely be putting these on my go-to list!
Thank you, Tieghan, for your delicious recipes!
🩷🩷
Hey Adah,
Thanks for giving this recipe a whirl, I’m so glad it turned out nicely! Stay warm!
Followed this recipe with the topping, using 2% fat Greek yogurt, but omitted the jam and still got lovely cakey muffins- the lemon zest really shines and these were exactly what we hoped to make when searching for blueberry coffee cake muffins.
Hey Brooklynne,
Awesome!! Thanks a lot for making this recipe and your notes, so glad it was enjoyed!
Have a great Sunday!☃️
So good and so easy!! I’m a terrible baker but I’ve made these a few times now and my husband even complimented how good they were.
Hey Shaunacy,
Amazing! So glad to hear this recipe turned out nicely for you, I appreciate you making it! Have a great day!
I’m a bit late to commenting because I made these a couple of weeks ago, but I wanted to hop on here to say thank you for this recipe! These turned out so great despite some of the mistakes I made along the way as I replicated your steps! I pretty much always feel incompetent in the kitchen, but you have helped me make things that my family and I enjoy!!
Thanks so much, Abigail! So glad to hear this recipe turned out nicely for you:) Thanks for making it!
A big hit with our family! Thank you for sharing… Oh, we don’t do sugar much – so omitted topping and jam – but used extra blueberries. Yum!!
Hey Penny,
Thanks so much! Love to hear this recipe turned out well for you! Have the best weekend:) xx
Yum! I made these for my in laws today and they turned out great. When I started I realized I only had like 1/4 cup of granulated sugar so I used that + 1/4 brown sugar and for the cinnamon sugar topping I used coconut sugar instead! I also used all purpose flour.
My husband said “I would eat 36 of these.” So they were a hit!
Hey Lindsey,
Happy Sunday!! Thank you so much for making this recipe and your comment, love to hear it was enjoyed:) x
These were so good! Even my blueberry disliking 7 year old got in on them. We love your recipes, thanks for sharing your talent with us here in Phoenix 👍🏻🥰
Hey Nikki,
Thank you so much for your kind message:) So glad to hear these muffins were enjoyed! Have the best day! xx
These were good, although they had a slight Play-Doh taste. I would recommend not adding the one tablespoon of flour and adding the blueberries in when you add the 1.5 cups of flour to the wet ingredients. It will have the same effect if you coat the blueberries with flour.
Hi Megan,
Thanks for trying this recipe and sharing your feedback, sorry to hear they weren’t a fave! Have a great Sunday! xx