Next Post
Cauliflower Al Pastor Quesadillas with Lime Smashed Avocado.
This post may contain affiliate links, please see our privacy policy for details.
Sharing a Tuesday treat with these (better than the bakery) Blueberry Swirl Coffee Cake Muffins. Moist blueberry muffins studded with fresh blueberries, swirled with blueberry jam, topped with double the cinnamon streusel, and served warm, fresh out of the oven, with a generous smear of butter. Perfect for all of the delicious spring and summer berries coming into season!
For the longest time now, I have been wanting to share a really good blueberry muffin that tastes “better than the bakery”. When it comes to blueberry muffins, the bakery is pretty hard to beat. They’re big, beautiful, and usually full of so much cinnamon streusel goodness. What’s not to love?
But these blueberry swirl coffee cake muffins? I actually think they might just be better. Which is why and I am so excited to share them! I will not say they’re perfect, because nothing is ever perfect. And who knows, someday I may just come up with something better. But as of right now, these blueberry muffins are pretty darn close to perfect, and so delicious.
And the best part? With the weather finally warming, fresh berries are all over the grocery store. I’m already excited to swap in blackberries and raspberries in the coming months!
PS. clearly I am excited for the warmer days ahead and for it to finally turn green here!
So what’s my secret? Three things…
One, greek yogurt in the muffin batter. I’ve done this before and it never fails me. Using yogurt really keeps the muffins moist and gives them the slightest bit of tang. Slightly odd, but it’s really nice with the blueberries, and very much reminds me of a really good blueberry buttermilk pancake.
Two, maple syrup. I don’t love for my muffins to taste like a sugar bomb. So I like to balance the sweetness with a mix of maple syrup in the muffin batter, and brown sugar in the streusel. Which brings me to three…
Three, cinnamon streusel, or cinnamon crunch as I like to call it. I go heavy here, because double the streusel is always better.
OK, and one more thing? Be sure to use plenty of real blueberries AND blueberry jam for a muffin that’s bursting with blueberry goodness. For whatever reason I always find that most blueberry muffin recipes never have enough blueberries. I make mine bursting with blueberries, and in my opinion, that’s the only way a blueberry muffin should be made.
Since I try to keep things as simple as possible for you guys, I made these as “no fuss” as I could, and used as many pantry staples as possible.
Simply mix up the batter…using staples like butter, yogurt and eggs (your standard muffin mix). Then mix up your streusel, and add fresh blueberries (frozen work too)! Nothing fancy, very classic, but with an updated twist that makes these better than the bakery. And much, much better than the box of Betty Crocker muffins I’d make as a kid. Did anyone else live off of those? I remember a point in time when I was in maybe 4th or 5th grade? I’d mix up those store-bought blueberry muffins after school whenever my mom would buy them. I loved those!
Man, I’m afraid to know what was actually in those. At least they had a can of real blueberries…or so the box said.
Hopefully these homemade muffins will make up for all the processed ones I enjoyed in my pre-teen years. I can whole heartily say, these are a million and one times better.
Sooo, how about some Tuesday night baking? We need to do it…think of it as a little “self care”.
If you make these blueberry 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 also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Blueberry Swirl Coffee Cake Muffins
Servings: 16
Calories Per Serving: 1020 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Streusel
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 2 teaspoons cinnamon
- 6 tablespoons cold butter, cubed or grated
Muffins
- 1/2 cup salted butter, melted
- 1/2 cup real maple syrup
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk
- 1/2 cup plain greek yogurt
- 2 large eggs
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 1/2 cups fresh or frozen blueberries
- 1/3 cup high quality blueberry jam
Instructions
- 1. Preheat the oven to 350 degrees F. Line 12-16 muffin tins with paper liners.2. To make the streusel: In a small bowl, add the flour, brown sugar, cinnamon, and butter. Mix together with your hands until you have a crumbly mixture. Set aside.3. In a large mixing bowl, whisk together the butter, maple syrup, vanilla, buttermilk, greek yogurt, and eggs until smooth. Add the flour, baking powder, baking soda, cinnamon, and salt, mix until just combined. Gently fold in the blueberries and blueberry jam, being careful not to over mix. Remember, you’re going for a blueberry swirl look. 4. Divide the batter among the prepared tins. Evenly sprinkle the streusel over the batter. Transfer to the oven bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature.
This post was originally published on April 23, 2019
Delicious! This recipe is a keeper. The muffins are moist and they do have a nice tang to them. Although, I omitted the streusel part – for no other reason but laziness. I did the jam and also used leftover lemon curd – all was yummy.
Thanks so much, Tammara!! So glad to hear this recipe turned out well for you, thanks a bunch for making it!
Tieghan, is the calorie calculation correct? Over 1000 kcals for one muffin seems rather excessive when most muffin recipes are around 250-500 kcal each? The recipe sounds great otherwise!
Hi Christianne,
I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe! xT
I LOVED these, definitely will be making again!
Thanks so much, Hayden! So glad this recipe was enjoyed, I appreciate you making it! Happy Sunday!🌼🐰
Can’t wait to try! Can you freeze these at all?
Hey Kelly,
Totally, that will work nicely for you! I hope you love this recipe:) xT
I just realized I don’t have cupcake liners. If I make this as a coffee cake in a loaf pan, what temp and time do you recommend? I’m sure you don’t reply immediately, but it’s worth a shot!
Hey Ashley,
I would do 350F for 45-60 minutes. Let me know how this recipe turns out for you, I hope you love it! xT
Bunt pan works best! I use apple sauce in lieu of yogurt. Gives it a more cake like texture and more flavour!
These are delicious, I’m going to be making them again and again. As other commenters have mentioned, they don’t rise much (Mine looked like the photos) so don’t expect high muffin top domes. I also ended up with lots of extra streusel, I’ll probably just make half the streusel next time.
Hey Vivian,
Yay!! So glad to hear this recipe was a hit, thanks so much for making it! Have a great day! xT
I didn’t have the jam so skipped that part, and these are delicious!
Hey there,
Wonderful! I appreciate you trying this recipe and your comment! So glad to hear it turned out well! x
No luck never rise properly so replacement on soda, and powder and really studied the full recipe before baking. 1st batch delicious but flat, 2nd bake flat and sunk and had to trash. I need a pretty bake, not just delicious. It’s very important that I don’t waste time and resources. I’ve been baking for 45 years and I’ve never felt so upset and like a failure. I’m temperature testing my oven next and will try one more time. I’m determined if nothing else. Question: how much filling did you use per cup? I had 12 muffins and used a regular ice cream scoop and each vip had 2 scoops of batter. They over flowed everywhere and the struesel was even present and I doubled it as suggested. All ingredients were room temp except the buter in the streulsal. Please help!
I’ve tried these twice and didn’t rise but tasted delicious! Ugly buy yum. So I bought new bake powder and soda thinking that’s why they didn’t rise. Nope, flat and sunken. No I’m testing my oven temp. I need a pretty bake, not just delicious. I’ve wasted time and money but I’m determined to figure out the problem. The 2nd bake was trashed they were so bad. I’ve been baking for 45 years and I’m stumped. Help! Paula
These are always a huge crowd pleaser. The only thing I seem to have a difficult time with is getting the whole muffin to come cleanly out of the muffin liner. It seems like the bottom half always falls apart. Do you have any suggestions? Thank you!
Hey Christina,
Happy 4th of July! Thanks so much for making this recipe and your comment, so glad to hear it was enjoyed! Have you tried spraying the liners? xx
Thank you for a fantastic recipe! These muffins are delicious and easy to make. This recipe is definitely a keeper. I’m planning to make them again and was wondering how well they freeze? I’d like to bring them for our vacation at the cottage.
Hey Melissa,
Awesome!! Thanks a lot for trying this recipe, love to hear that it was a winner! These would be just fine to freeze! Have the best weekend! x
Hi Tieghan! I’ve made these muffins in the past and they were a huge hit! I was wondering, do you think I could make the batter the night before but bake in the morning?
Hey Tara,
Love to hear you have enjoyed these muffins:) Sure, that would work, I would just let the batter come to room temp before you bake them. I hope this helps! xT
These are delicious just out of the oven !
Hey Debbie,
Thanks so much! I appreciate you making this recipe and your feedback, so glad it was a hit! Xx
I make blueberry muffins year round and checked out this recipe. Easy ingredients! I was confused on the 12-16 muffin count and the amount of batter I ended up with actually filled 18 muffins! I believe I added too much blueberry jam as I weighed the 1/3 cup in grams. As much as I tried not to over-mix, the batter was mostly blue from incorporating blueberries & jam at the same time so I’ll adjust next time. These are moist with crunchy tops and filled with blueberries. Yum! We froze leftovers to have on the weekends.
Hey Barbara,
Fantastic! Love to hear that this recipe turned out nicely for you, thanks so much for making it! Have a great weekend:)
Just made these and they are delicious. Planning to serve with coffee for guests in the am.
Thanks so much, Diane! Love to hear that these muffins were enjoyed, I appreciate you making them! xT
SUPER moist and delicious the first day, but turned kinda gummy and hard after that. This recipe makes so much streusel, I tossed the extra on a sheet pan and baked to top yogurt :3 Overall, I would recommend if you have the means to eat all 14 muffins in one day.
Hi there,
Thanks so much for making these muffins and sharing your feedback, so glad they were enjoyed the first day! Sorry to hear they changed after that! xx