Blueberry Coffee Cake Muffins
Introduction
Blueberry Coffee Cake Muffins are a delicious treat that combines the flavors of a classic coffee cake with the sweetness of blueberries. These muffins are perfect for breakfast, brunch, or as a snack with your afternoon coffee. The crumbly streusel topping adds a wonderful texture and flavor to these muffins, making them a favorite for both kids and adults.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups fresh blueberries
Step-by-step Directions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, alternating with the milk.
- Gently fold in the blueberries until evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- In a small bowl, mix together the streusel topping ingredients (1/4 cup flour, 1/4 cup sugar, and 2 tbsp melted butter) until crumbly. Sprinkle this mixture over the muffin batter.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy your delicious Blueberry Coffee Cake Muffins!
FAQs
Q: Can I use frozen blueberries instead of fresh?
A: Yes, you can use frozen blueberries in this recipe. Just make sure to thaw and drain them before adding them to the batter.
Q: Can I freeze these muffins?
A: Yes, these muffins freeze well. Just store them in an airtight container or freezer bag for up to 3 months.
Q: Can I substitute the milk with a non-dairy alternative?
A: Yes, you can use almond milk, soy milk, or any other non-dairy milk in place of regular milk in this recipe.
Conclusion
Blueberry Coffee Cake Muffins are a delightful treat that are easy to make and perfect for any occasion. Whether you enjoy them for breakfast, brunch, or as a snack, these muffins are sure to be a hit with your family and friends. Try making a batch today and enjoy the delicious blend of blueberries, streusel topping, and moist cake in every bite!
PrintBlueberry Coffee Cake Muffins
Blueberry Coffee Cake Muffins are a delicious treat that combines the flavors of a classic coffee cake with the sweetness of blueberries. These muffins are perfect for breakfast, brunch, or as a snack with your afternoon coffee. The crumbly streusel topping adds a wonderful texture and flavor to these muffins, making them a favorite for both kids and adults.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, alternating with the milk.
- Gently fold in the blueberries until evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- In a small bowl, mix together the streusel topping ingredients (1/4 cup flour, 1/4 cup sugar, and 2 tbsp melted butter) until crumbly. Sprinkle this mixture over the muffin batter.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy your delicious Blueberry Coffee Cake Muffins!
