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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
So delicious and moist! Very easy to make!! Loved them! It will surely be a recipe I will make again with blueberry season well under way.
Thank you so much Carrie!! That is so great! xTieghan
These are amazing!! Wanted to let you know for those with allergies that I subbed flax egg for the eggs, I used unsweetened coconut milk yogurt instead of greek yogurt, and Earth Balance butter and they came out perfect. Love all of your recipes!!!
Thank you so much!! I am so glad you are loving my recipes, Barbara!! xTieghan
Recipe sounds wonderful except for the maple syrup – it’s a flavor that just doesn’t agree with me. Any suggestions for a substitution?
Hi Lisa,
You could use honey in place of the maple syrup. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Would it be ok to use olive oil instead of butter?
Hi Amanda,
I haven’t tested this, but you could try using olive oil in the muffin base, but the streusel needs the butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
When I combine the Syrup, Greek yogurt, buttermilk, butter, vanilla and eggs It whisks to smooth but once it sits for even a few seconds it kind of begins to clump….is this normal?
Hi Chelsea,
I haven’t had that happen to me, but it should smooth out once you add the dry ingredients. I hope you love the recipe, please let me know if you have any others questions! xTieghan
I can’t wait to make these! Is there a way to add quick-cooking oats for a heartier muffin?
Hi Lizzie,
I would recommend using 1 1/2 cups of flour and 1/2 cup of oats. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan, these muffins look AMAZING! I have all the ingredients, except for the Greek yogurt. What would you recommend as a substitute for it? Would extra buttermilk work instead? Can’t wait to try them, thank you for posting so many wonderful recipes for us ☺
Hi Ashley! I would suggest using sour cream for the greek yogurt! I hope you love this recipe! Please let me know if there is anything else I can help with! xTieghan
I just made this and they are very moist with the buttermilk and yogurt which I love!
Thank you so much Amy! I am so glad you enjoyed this cake! xTieghan
Would sour cream change the taste much in place of Greek yogurt
Hi Brendal,
You can for sure use sour cream in place of the greek yogurt. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! I don’t have any blueberry jam so just using fresh blueberries. Do you think I need to make any adjustments to the batter if I’m leaving out the jam?
Hi Rachel,
The muffins will be just fine without the jam. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I don’t have plain green yogurt but I do have vanilla green yogurt – would that work?
Hi Amy,
Yes, that would work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan
I made this for Easter and it was amazing!! I subbed whole milk for buttermilk because it was all that I had and I baked it in a 9×9 cake pan for 52 minutes. (Maybe this is because I was using frozen berries so the dough was colder?) It was AMAZING!! I will definitely be making this again 🙂
Thanks Tieghan!
Hi Lauren! Thank you so much for trying this recipe! I am so glad these muffins turned out so well for you! I hope you are staying healthy! xTieghan
Made these this morning, followed instructions completely, and my streusel topping sank into the muffins before they were even done baking. What am I doing wrong?
Hi Jenna,
So sorry you had issues with the streusel. Next time I would recommend that your butter (and the streusel) are super cold before baking. Please let me know if you have any other questions! xTieghan
I made these yesterday using a 12 cup silicone muffin tin and there was WAY too much batter for 12 muffins. The recipe suggested 12-16 but I would recommend changing the wording to say 16 and say how much to fill the muffins (3/4?). Mine were completely to the top and practically overflowing. There was also a lot of streusel topping leftover even with a generous amount on each. Maybe cut it by half? Mine didn’t look as pretty probably because there was too much batter in each one. They didn’t rise as nicely and were kind of flat. Taste was good though. I’ll try again! 🙂
Hi Amy! You are more than welcome to cut it in half! I hope this turns out better for you the next time! xTieghan
These are so good! I suggest making more than 12. I made 12 and my muffin cups were a little too full, but still got done and tasted amazing!
So glad these turned out so well for you Kelly! Thank you so much for trying them! xTieghan
Could you use skim milk in place of the buttermilk?
Hi Alyssa! Yes, you can use skim milk, but you will have a slightly less moist muffin. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan