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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!
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
Saw you make this in your Instagram stories long time ago and I wanted to try it ever since! Finally made them tonight and they were delish! I subbed the flour for gluten- free flour and had to tweak the recipe cause it made the batter a bit dry like dough. I added more buttermilk, maple syrup, and a tad bit of water which made the consistency more like batter without losing flavor. The muffins caved in a bit when I removed it from the oven-most likely cause of the tweaks I made. Turned out super tasty either way 🙂 love how simple and straight forward
Your recipes are.
I am so glad you loved this and it turned out so well for you Katelyn! Thank you! xTieghan
These were absolutely amazing! I didn’t have buttermilk, so substituted 1/2c milk/1/2 tsp lemon juice. I also used mixed berries jam instead of blueberry, as that’s all I had. They did not last on the plate very long!
Thank you so much Kristin! xTieghan
could I use whole wheat flour instead of all purpose flour?
HI Lauren! I recommend using white whole wheat flour or whole wheat pastry flour for best results. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
These look delicious – I’m going to try them this week. What is the best way to store left over muffins?
Hi Dianna! I recommend storing in an airtight container at room temp for 2-3 days. Please let me know if you have any other questions. I hope you love this recipe and happy 4th of July! Thank you! xTieghan
Hey! So my boy has requested a blueberry cake for his birthday. Naturally, I checked your blog first for a recipe, and this is the closest to what he wants. Do you think this could work as a cake if I bake it into 6” rounds for example and skipped the topping?
HI! Yes, I do think this would work as a cake, BUT did you see my blueberry cake? Link below! It’s perfect for a birthday. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://fett-weg.today/bursting-blueberry-lemon-layer-cake/%3C/a%3E%3C/p%3E
Made this for a friend and it was delicious! I made a second batch for us with gluten free flour (family member has celiacs) and it didn’t work out well at all. I may need to experiment a bit with how to make GF flour work because the recipe made as-is was perfect.
Thank you so much Meredith! I am so glad you liked this recipe but hope you can figure it out with GF flour! Let me know if you have any questions! Thank you so much! xTieghan
This looks amazing! I need something like this to feed a crowd of 40-50. Do you think it can be done in a sheet pan? What adjustments would you make?
Hey Barbara, I am sure that will be fine. I would recommend doubling the recipe and baking on a sheet pan. I am not sure of cooking time, so be sure to keep an eye on it while baking. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Delicious! Followed recipe and they turned out moist and delicious. Will definitely make again.
Thank you Kristina! xTieghan
Can I make the batter the night before I bake them?
Hi Carley! I am sure making the batter the night before will be just fine. Make sure to keep the bater in the fridge overnight. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Followed the recipe, but unfortunately it was a flop. Ended up with a very strange, squishy texture :/
Hi Renee! I am sorry to hear that! Are there any questions I could help you with? xTieghan
Thank you for this recipe, i tried it, half with blueberry for my 2 years grandson who loves blueberry and half i substitute for Nutella and Choco chip for his 4 years brother , they loved it
I am so glad you enjoyed this one, Dina! Thank you! xTieghan
These are super delicious and bursting with blueberry flavor! Yum! A must try!
Thank you so much Lana! xTieghan
These were delicious! I have a lot of buttermilk on hand right now so this was a great way to use some of it. Mine didn’t really rise either (they sort of pancaked out instead of rising up a ton) which is probably due to a slight temp difference in my oven or the fact that my baking soda & powder are old. I don’t fill my muffin cups up too much anyway because they always do that so that didn’t affect their deliciousness. Thanks for the recipe!
Thank you Lauren! Please let me know if you have any questions on the recipe. So glad they tasted amazing! xTieghan
I made these with frozen raspberries and raspberry jam because I did not have blueberries. Since I only needed 12 muffins for a meeting, I used the remaining dough and streusel to made a 6″ diameter cake. The cake turned out great!. Both the muffins and the cake were delicious and very moist! Great recipe. Next time I will make it using fresh blueberries and jam.
Hi Gitta! I am so glad you loved this recipe and everyone at your meeting did as well! I hope you love this with blueberries as well! xTieghan
Amazing!! I replaced the streusel flour with rolled oats whizzed in the blender for a bit, and used up the perfect amount of blueberries, yogurt and buttermilk I had in the fridge…sooo yummy!
Thank you so much Tara! xTieghan