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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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