Blueberry Yogurt Coffee Cake Muffins Recipe

Introduction

These Blueberry Yogurt Coffee Cake Muffins combine tender crumb with a burst of fresh blueberries and a delightful cinnamon sugar topping. Perfect for breakfast or a sweet snack, they’re easy to make and full of bright, comforting flavors.

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
• 1/2 cup granulated sugar (for cinnamon sugar topping)
• 2 teaspoons cinnamon (for cinnamon sugar topping)
• 2 tablespoons butter, melted (for cinnamon sugar topping)

Instructions

1. Step 1: Preheat the oven to 375° F. Line a 24-cup mini muffin pan or 12-cup regular muffin pan with paper liners.
2. Step 2: In a mixing bowl, beat together the butter, 1/2 cup granulated sugar, and lemon zest until well combined and creamy.
3. Step 3: Add the Greek yogurt and vanilla extract, beating until the mixture is smooth.
4. Step 4: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
5. Step 5: In a separate bowl, whisk together 1 1/2 cups white whole wheat flour, baking powder, and salt.
6. Step 6: Add the dry ingredients to the wet mixture and stir until just combined.
7. Step 7: Toss the blueberries with 1 tablespoon of flour (to prevent sinking), then gently fold them into the batter.
8. Step 8: Swirl the blueberry jam into the batter carefully, avoiding overmixing to keep the jam streaks visible.
9. Step 9: To make the cinnamon sugar topping (optional), combine 1/2 cup granulated sugar, 2 teaspoons cinnamon, and 2 tablespoons melted butter in a small bowl.
10. Step 10: Divide the batter evenly among the muffin cups, filling each most of the way full. Sprinkle the tops with the cinnamon sugar mixture if using.
11. Step 11: Bake mini muffins for 18-22 minutes or regular muffins for 28-32 minutes, until the tops are just set and a toothpick inserted comes out clean.
12. Step 12: Remove from the oven and allow to cool slightly before serving.

Tips & Variations

• Use frozen blueberries without thawing to prevent the batter from turning purple.
• Swap white whole wheat flour for all-purpose flour if you want a lighter texture.
• Try adding a handful of chopped nuts to the cinnamon sugar topping for extra crunch.
• For a dairy-free version, substitute the butter with coconut oil and use a plant-based yogurt.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze individually wrapped for up to 3 months. Reheat gently in a microwave or oven before serving to restore moisture and warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries?

Yes, you can use frozen blueberries without thawing to keep the batter from becoming too purple or watery.

What if I don’t have white whole wheat flour?

All-purpose flour works well as a substitute and will give a lighter texture to your muffins.

Blueberry Yogurt Coffee Cake Muffins Recipe

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★★★★★

4.8 from 103 reviews

• Author: Sophie
• Total Time: 43 minutes
• Yield: 12 regular muffins or 24 mini muffins 1x
• Diet: Vegetarian

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Description

Delight in these Blueberry Yogurt Coffee Cake Muffins, perfect for a sweet breakfast or afternoon snack. Moist and tender, with bursts of fresh or frozen blueberries and a tangy swirl of blueberry jam, these muffins are topped with a crispy cinnamon sugar crust for an irresistible coffee cake flavor.

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Ingredients

Scale 1x2x3x

Muffin Batter

• 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 Topping (optional)

• 1/2 cup granulated sugar
• 2 teaspoons cinnamon
• 2 tablespoons butter, melted

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Instructions

1. Preheat and Prepare Pans: Preheat the oven to 375° F. Line a 24-cup mini muffin pan or a 12-cup regular muffin pan with paper liners for easy removal and cleanup.
2. Make the Batter: In a mixing bowl, beat together the softened butter, 1/2 cup sugar, and lemon zest until well combined and creamy. Add the plain Greek yogurt and vanilla extract, beating until smooth. Incorporate the eggs one at a time, mixing thoroughly after each addition. In a separate bowl, whisk together the white whole wheat flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Toss the blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter. Swirl the blueberry jam through the batter carefully to create pockets of flavor without overmixing.
3. Prepare Cinnamon Sugar Topping: In a small bowl, mix the granulated sugar, cinnamon, and melted butter until combined. This topping is optional but adds a delightful crunch and spice.
4. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each most of the way full to allow room for rising. Sprinkle the tops of the muffins with the cinnamon sugar mixture for added texture and flavor.
5. Bake: Bake mini muffins for 18-22 minutes or regular muffins for 28-32 minutes, until the tops are set and a toothpick inserted into the center comes out clean. Allow muffins to cool in the pan for a few minutes before transferring to a wire rack.

Notes

• Using white whole wheat flour gives a lighter texture while keeping some whole grain nutrition.
• Tossing blueberries with flour helps keep them evenly distributed and prevents sinking in the batter.
• The cinnamon sugar topping is optional but adds a nice crunch and enhances the coffee cake feel.
• These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen for longer storage.

• Prep Time: 15 minutes
• Cook Time: 28 minutes (regular muffins) or 20 minutes (mini muffins)
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American

Keywords: blueberry muffins, coffee cake muffins, breakfast muffins, yogurt muffins, blueberry coffee cake