Blueberry Swirl Coffee Cake Muffins.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
- 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
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.
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