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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
These were delicious. I did not have any jam so I just added more sugar (1/4cup). I just sprinkled a generous amount of cinnamon sugar. They did make more that 24 mini muffins (+8)
Hey Judi,
Thanks a lot for giving this recipe a try, so glad to hear it turned out well for you! Have a wonderful weekend! XxT
Just wondering if you could make this recipe as is into a cake rather than muffins? If so would you use an 8 x 8 cake pan? Thank you 🙂
Hey Margo,
Sure, I don’t see why that wouldn’t work for you, you might also like this recipe:
https://fett-weg.today/blueberry-sour-cream-coffee-cake/%3C/a%3E%3Cbr /> I hope this helps, please let me know if you have any other questions! xT
I enjoyed making these. The recipe was easy to follow and I had most of the ingredients on hand. I chose to make the mini muffins and they made way more than 24. I think I made closer to 36. My one question is I used the paper muffin cups and my muffins seem to really stick to them did anyone else have this problem? It was hard to peel off cleanly.
Hey Sandy,
Thanks so much for trying these muffins and sharing your feedback! So glad to hear they were enjoyed. I’m sorry to hear the muffins stuck to your paper liners, maybe try a different brand next time, sometimes a simple swap like that will help! xx
Try spraying your muffin liners with cooking spray before putting the batter in them. This usually helps mine not stick.
Hi! Question about adding the blueberries with 1 tablespoon of flour. Why are we doing this? The step before was to put in all the dry ingredients so why add the last tablespoon with the blueberries? Can’t we just add everything together? I never bake and don’t want to mess these up!
Hi Sara,
Tossing the blueberries with a little flour will prevent them from sinking to the bottom of the muffins. Please let me know if I can help in any other way! xx
These muffins!! They are truly delicious, and I could eat the entire batch by myself. I added a few more blueberries and some juice from the lemon. (Maybe 1 1/2 t). I did not make the cinnamon topping but sprinkled a tiny bit of turbinado sugar instead. Simply your favorite baked good at the high end coffee shop!
Hey Diane,
Happy Friday!! Thanks a lot for giving this recipe a try, so glad to hear it turned out well for you! XxT
These look yummy! Can you effectively substitute all-purpose flour?
Thanks so much, Gail! Yes, that is just fine for you to do. Please let me know if you give this recipe a try! xT
“Mix in the blueberries with 1 tablespoon flour.”
What is the purpose of the 1 tablespoon of flour? Thank you!’
Hi Glenda,
It prevents the blueberries from sinking to the bottom. Please let me know if you have any other questions! xx
Should I toss the blueberries and the 1 tbsp of flour together before mixing them in with everything else then?
Yes:)
Glenda I like to freeze my blueberries before adding them to the batter. Helps keep the berries whole.
I noticed in your IG story that you buttered the muffin tin before adding the muffin liners. I’ve never done that before, so I wanted to check & see if that’s something I should be doing. I’m not as experienced as you with baking so I wanted to ask! Excited to try these…a little nervous too! Thank you Tieghan!!
Hi Sarah,
I think it’s just a little something extra to ensure there is no sticking:) Please let me know if you give this recipe a try! xx
Sarah another tip for helping muffin liners not stick or feel oily/buttery is to put a tablespoon of dried rice on the bottom of the muffin pan before placing the liner into the pan. You can also use small metal pie weights if you want.
Do leftover muffins need refrigeration, or are they shelf stable?
Hey Lisa,
They are good in an airtight container on the counter:) Please let me know if you have any other questions! xx
Ooooohhhh yummmmy these look DE-Lucious. I think I’ve made a similar recipe of yours like this before, the Blueberry Swirl Coffee Cake Muffins? Those used maple syrup so I’m very excited to try that here too! What a unique recipe! Can’t wait to try! Did olso lover the topping?!
Thanks so much!! Yes, these muffins were a huge hit! I hope you love this recipe! xT
Love the addition of the lemon zest in these muffins. Delicious!!
Hey Angela,
Awesome! So glad to hear this recipe turned out well for you, thanks for giving it a try! xxT
I have everything to make these except the blueberry jam. Do you think they would be good using another fruit jam? Strawberry or even grape?
Hey Jennifer,
Totally, I think that would be just fine for you to do! I hope you love this recipe, please let me know if you give it a try! xx
Where is the coffee component?
Hey Natalie,
There is no coffee in this recipe:) Please let me know if you have any other questions! xx
Ok just in the name of the recipe it says coffee :))
Natalie, coffee cake is a type of cake that’s typically served with coffee. It’s recognized by a streusel filling, a drizzle or a crumb topping. It’s nots as sweet as a regular cake.
made these today for the family and they loved them. delicious blueberry flavor and very moist !
Thanks so much, Rebecca! So glad to hear your family enjoyed these muffins, I appreciate you making them! xx
Hi ! Can I relace the blueberry jam by more yogurt ? Thank you !
Hey Leonor,
I would just skip the jam, it shouldn’t make that much of a difference for you. I hope you love this recipe! xx
Is there any adjustments if we want to use a natural sugar such as honey or maple syrup instead of white sugar? Less eggs or butter because the batter will be more wet from a liquid sweetener?
Thank you! These look delicious! Can’t wait to try!
Thanks so much, Olivia! Unfortunately, I have not tested this recipe without the sugar, so I am not sure how well that will work for you. Please let me know if you give this recipe a try! xx
Good Morning T .
Oh Yummy. He does not like Blue berries.. silly man, so will sub Blackberries and Blackberry sugar free Jam. Also use Monk Fruit in place of sugar.
I had a coffee cake recipe similar and misplaced it, but this will be better, as i can freeze them and take out as needed for his treat. Thanks so much
Thanks so much, Leslie! I hope you enjoy this recipe, please let me know how it turns out for you! xx
I’m trying to reduce sugar in my baking, is there a substitute that would work here like honey or maple syrup or ?
Thsnkyou
Hi Maria,
I haven’t tested this, but you could certainly give one of those a try! xx
did you try a sugar sub?