Moist, fluffy blueberry coffee cake muffins with two layers of streusel & blueberry jam.
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blueberry coffee cake muffins
Blueberry coffee cake muffins is the shorthand term for this recipe – but I don’t think the name does it justice. Here’s why you’ll love these blueberry streusel muffins:
- They’re light and fluffy. The muffins themselves are super light, fluffy & tender thanks to one of my favorite ingredients – kefir!
- They’re loaded with streusel & jam. They’re almost like a blueberry coffee cake muffin, in the sense that there’s a layer of streusel baked both inside of and on top of the muffins. They also have some blueberry jam layered in there for some more blueberry flavor.
- They come together in less than an hour. If you’re craving muffins NOW or want to bake them off in the morning, there are no worries here! These come together in about 40 minutes.
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Use room temperature ingredients:
It’s important that your ingredients are at room temperature so that they can easily incorporate with each other. Take out your cold ingredients about an hour before starting the muffins.
keep a close eye on the muffins while they bake
Muffins like to go from under-baked to over-baked super quickly so it is important to keep a close eye on them. Start checking at 14 minutes with a toothpick. If the toothpick comes out wet, check them again in 2 minutes and so on until only a few moist crumbs stick to the toothpick.
how to get bakery style muffin tops
One trick to getting those nicely domed muffin tops is (mostly) all in your oven’s temperature! Bake the muffins at 425°F / 220°C for 5 minutes. Then, without opening the oven, reduce the temperature to 350°F / 175°C and continue baking until done. The super high heat will make the muffins rise nice and tall! You will also want to bake them lined in every other tin on the muffin pan, and fill them to the very top. This recipe makes the perfect amount of batter to fill every muffin liner straight to the top for those perfect muffin tops!
Another trick, that’s optional, is resting the muffin batter. After making the muffin batter, let it sit at room temperature for 30 minutes to 1 hour before baking. This will give time for the starches in the flour to absorb the moisture in the batter and will give you more flavorful, higher-rising muffins. Most baking powder is – but – just make sure your baking powder is “double acting” if you try this method.
how to evenly distribute your muffin batter
My favorite way to evenly distribute muffin batter is to use cookie scoops! Works perfectly every time. So long are the days of eyeballing which muffin may need a little more batter.
A note on oven temperature:
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
ingredients for blueberry coffee cake muffins:
cinnamon streusel:
- Unsalted butter: the base of the streusel, really what makes it buttery and delicious. You can use salted in place of unsalted butter here.
- Light brown sugar: sweetens and adds flavor to the streusel. In a pinch granulated sugar will work here as well.
- Ground cinnamon: for flavor. This can be omitted or replaced with your favorite spice.
- All purpose flour: adds structure to the streusel.
blueberry muffins:
- All purpose flour: for structure and chewiness.
- Baking powder: for helping the muffins rise.
- Baking soda: for helping the muffins rise.
- Salt: to help balance and bring out the sweetness of the muffins.
- Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the muffins. You could also sub in your favorite non-dairy butter stick.
- Granulated sugar: for sweetness and locks moisture into the muffins.
- Vanilla: for flavor. I use and love this vanilla extract!
- Kefir: I would consider this the *secret ingredient* to these muffins, if you will. It makes these muffins super light, fluffy, and moist. I recommend plain whole milk kefir or blueberry kefir. You can also substitute in buttermilk here, or greek yogurt.
- Blueberries: I recommend fresh blueberries but have a note on how to use frozen later in this post!
- Blueberry jam: I used a wild blueberry jam from bonne maman but any blueberry jam will work here!
how to make blueberry coffee cake muffins
Here are a few images of the process of making these blueberry streusel muffins. You can find the full recipe at the end of this blog post.
- Whisk together all of the wet ingredients until the mixture is cohesive.
- Then fold in the dry ingredients.
- Layer the muffins in a muffin tin with parchment (or tulip) liners. Start with a small amount of the blueberry muffin batter, followed by 1 tsp. of blueberry jam and 1 tbsp. of streusel. Repeat, then bake!
blueberry coffee cake muffins recipe q&a
can I double this recipe?
Of course! Obviously they will not be small batch anymore but small batch isn’t always what we need. Simply double all of the ingredients in the recipe to make 12 delicious muffins. I even more strongly recommend measuring by weight if you are going to double the recipe for the best results.
Can I use frozen blueberries?
Definitely! You’ll just want to keep the blueberries frozen right up until they need to be added to the batter.
Will these work with a different fruit?
Yep! You can use blackberries or raspberries and their respective jam – or you can mix it up with different berries and different flavored jams.
how to store muffins
Like most baked goods, these muffins will definitely taste the best on the day that they are baked. They will keep well in an airtight container at room temperature for about 3 days.
tools and ingredients:
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Blueberry Coffee Cake Muffins
Ingredients
Streusel
- 56 g unsalted butter (4 tbsp.)
- 75 g light brown sugar (¼ c. + 2 tbsp.)
- 90 g all purpose flour (¾ c.)
- ½ tsp. ground cinnamon
Blueberry Muffins
- 56 g unsalted butter (4 tbsp.)
- 100 g granulated sugar (½ c.)
- 1 egg room temperature
- ½ tsp. vanilla
- 120 g plain whole milk kefir room temperature (½ c.)
- 140 g all purpose flour (1 c. + 2 ½ tbsp.)
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- 80 g blueberries (½ c.)
- 2 tsp. all purpose flour
- ¼ c. blueberry jam
Instructions
- Preheat the oven to 425°F / 220°C. Line a muffin pan with 6 parchment liners.
Streusel
- In a small bowl, melt the butter. Add in the brown sugar, flour, and cinnamon. Use a fork to mix the ingredients together, then set aside. The streusel will seem super buttery & become a cohesive dough, but will be able to be crumbled by the time we add it to the muffins.
Blueberry Muffins
- In a medium sized mixing bowl, melt the butter. Whisk in the sugar, egg, vanilla and kefir until well combined.
- Add in the flour, baking powder, baking soda, and salt. Use a rubber spatula to lightly fold the mixture until just a few flour streaks remain.
- In a small bowl, toss the blueberries with 2 tsp. of flour. Then, add the blueberries into the batter and fold just until no flour streaks remain.
- Now it's time to layer the muffins. Start by pouring ~2 tbsp. of muffin batter into the bottom of each muffin liner. Top with 1 tsp. of blueberry jam, followed by ~1 tbsp. of streusel.
- Top with an additional ~3 tbsp. of muffin batter, 1 tsp. of blueberry jam, and the remaining streusel.
- Bake the muffins at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F / 175°C.
- Bake for an additional 12-15 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
- Serve and enjoy!
Hi- Thanks for this amazing recipe! Do you think I could substitute yogurt for the Kefir? Thanks!
Definitely! You can sub in buttermilk, greek yogurt or plain yogurt in for the kefir ☺︎
May I just say this recipe is absolutely coffee shop quality. It was outstanding in flavor, textures and bursting with blueberries in every bite! This has officially become my go to recipe from now on. Thk u so much for sharing this recipe.
Thank you so much, I’m so happy you liked the recipe! 🙂
Thanks for the recipes, I love your blog! I was wondering could I use freeze dried blueberries in this recipe, if so how much?
AMAZING !!! I am 8 months pregnant and found your video and have been craving a good blueberry muffin and made these this morning …. I didnt have blueberry jam, but i made homemade blueberry sauce and it worked amazing !! The only mistake I made was not doubling the recipe!! Thank you so much ♥️♥️♥️
Ahh thank you so much, I’m so happy you enjoyed them! 🙂