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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!

overhead photo of Blueberry Swirl Coffee Cake Muffins with bowl of blueberries in photo

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!

Blueberry Swirl Coffee Cake Muffin batter in mixing bowl

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…

Blueberry Swirl Coffee Cake Muffins in muffin tin before baking

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.

overhead close up photo of Blueberry Swirl Coffee Cake Muffins

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!

Blueberry Swirl Coffee Cake Muffins stacked on top of each other

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

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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.

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Ingredients

Streusel

Muffins

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.
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horizontal photo of Cinnamon swirl Blueberry Coffee Cake Muffins
This post was originally published on April 23, 2019
4.53 from 294 votes (220 ratings without comment)

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Comments

  1. 5 stars
    Cant wait to try these! THANK YOU for adding the calorie count. I absolutely love recipes that include nutritional content. It makes it much easier to plan for sweets and things. For 266cals I have no doubt that these muffins are worth EVERY SINGLE ONE.

    Reply

  2. Talk about heaven in the form of muffins! Coffee cake and blueberries are a glorious pairing. You’re such a whiz at concocting the best looking dishes! I have to try veganizing this recipe, which I know will be a massive undertaking!

    Reply

  3. 5 stars
    These muffins are amazing! I didn’t have blueberry jam so I used homemade huckleberry jam I made two summers ago and YUM it was excellent! Also thank you for showing the ‘grating’ cold butter on your instagram! What a fabulous trick!

    Reply

  4. 5 stars
    I made these and the texture was good, taste was awesome, but they didn’t rise. I used a 24-section muffin tin so not sure if that was the issue. I verified all the ingredients were in the mixture. They were so good that I’ll make them again in a different pan. Thanks so much for the recipe! Love your book too!

    Reply

  5. 5 stars
    they were a success!! didn’t change a thing and they came out perfectly. super moist.? try them, you won’t regret it:)

    Reply

  6. 5 stars
    Made these muffins this afternoon. Didn’t have blueberries, so subbed raspberries. Also, forgot to buy the maple syrup, so ended up using molasses. They are delicious! Just the right amount of sweetness. They came out so moist, and were very tasty. I’d definitely make them again.

    Reply

  7. 5 stars
    I made these with lemon yogurt instead of plain (all I had) but otherwise exactly as stated. Best blueberry muffins I’ve ever had!

    Reply

  8. 5 stars
    Made these last night and they were amazing! Some of the best muffins I’ve ever tried! I was a little worried when I saw the recipe about the amount of baking powder that they would have a soapy taste but they didn’t at all!! Absolutely delicious and will be making these again soon.
    Note, I didn’t have blueberry jam so I skipped this ingredient and they still came out really well.
    Thank you for posting!

    Reply

    1. Like in a bundt pan? I would sprinkle the streusel on top and bake 30-40 minutes until a toothpick unstressed into the center comes out clean. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  10. Could I substitute honey for the maple syrup you think? I’ve got loads of it from my hives and it’s taking over my life. Lolol

    Reply

    1. HI there! Honey will be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  11. Hi Tieghan,

    Does the fat content in the greek yogurt matter much in this recipe? We always have a big ‘ol container of 0% in our fridge, but if a little fat (2% or whole) would be better, I’ll grab it at the store today. Thanks for keeping it amazing!

    Reply

    1. HI! I like to use whole milk yogurt, but any fat content will be just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  12. 5 stars
    Bursting with blueberries … how can you beat that? These muffins look “over-the-top” yummy. And how perfectly wonderful for a Springtime brunch experience. Can’t wait to try them. Thanks for sharing.

    Reply

  13. Good Morning.
    My husband does not like blueberries. How about blackberries. They are on the small side and just right in the sweetness department? Any adjustments for 4000′?
    Won’t be able to make them until the weekend, after myimfamous long trip to the Groc store…but they look divine. Thank you so much.

    Reply

    1. HI! Blackberries will be great! I recommend following the recipe as directed, but with the blackberries. I think it will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  14. 5 stars
    I was looking for a muffin recipe for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Every member of my family is so happy! Thanks for this!

    Reply