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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!

overhead photo of Blueberry Swirl Coffee Cake Muffins with bowl of blueberries in photo

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!

Blueberry Swirl Coffee Cake Muffin batter in mixing bowl

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…

Blueberry Swirl Coffee Cake Muffins in muffin tin before baking

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.

overhead close up photo of Blueberry Swirl Coffee Cake Muffins

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!

Blueberry Swirl Coffee Cake Muffins stacked on top of each other

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!

Blueberry Swirl Coffee Cake Muffins

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 16 muffins
Calories Per Serving: 1020 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Streusel

Muffins

Instructions

  • 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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Comments

  1. These muffins are a HIT!! I’ve made them about 4 or 5 times now and found adding about two tbs of brown sugar to the batter adds the perfect sweetness I was looking for. Any idea why my blueberries always sink to the bottom?

    Thank you for all that you do, Tieghan!

    Reply

    1. Hey Gabbie,
      I am so glad the recipe was enjoyed, thank you for making it! Try tossing your blueberries in a little flour. xTieghan

      Reply

  2. Hi Tieghan! So excited to try this muffin recipe this weekend! Could I use 1/2 of extra buttermilk instead of the greek yogurt or will that not work? Thanks!

    Reply

    1. Hey Faye,
      I haven’t tried this, my only concern is that it would be too much liquid. Let me know how they turn out! xTieghan

      Reply

  3. Hi Tieghan,
    Love this recipe so much!!
    Can I use the same amount but pour it into a loaf pan to make it Blueberry Loaf instead?
    If yes, how long should I bake it?

    Thank you! ❤️

    Reply

    1. Hey Irene,
      Thanks so much for trying the recipe. That is so great the recipe was enjoyed! Yes, a loaf pan would work well, I would start checking for doneness at 40 minutes. Happy New Year! xTieghan

      Reply

      1. 5 stars
        The muffins turned out great! I over mixed the blueberry jam but I’ll learn from my mistake. Thank you for the recipe.

        Reply

        1. Hey Lucia,
          Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan

          Reply

  4. 5 stars
    Easily the best muffins I’ve ever made or had!! Moist but fluffy and flavorful. I did have way too much streusel as well but I’ll find a way to use it. Thank you so much for this recipe. I’ll definitely be making it again. ?❤️?

    Reply

  6. 5 stars
    Fabulous! Mine turned out just like the picture. I will make Therese again and again.
    Thank you for the great recipe!

    Reply

  7. I made these this morning. After I mixed the batter I double checked to make sure I hadn’t missed an ingredient. There is NO sugar in the muffin!
    These are DELICIOUS! I will make them again and again.
    Thank you for the great and easy recipe.

    Reply

  8. 5 stars
    This recipe is killer! I made these muffins gluten free using Bob’s Red Mill 1:1 GF flour mix and they came out great. I didn’t have blueberry jam on hand so I added an extra handful of blueberries. I also used a combination of butter and coconut oil in the batter. The extra cinnamon streusel is crucial…and delicious. The muffins baked up beautifully. Thank you for sharing your knowledge and baking skills!

    Reply

  9. Delish! Made them for a breakfast treat. My husband loved them, will definitely make them when kids are home.
    Liz

    Reply

  10. Gosh, I made these tonight, they’re SO GOOD. I followed the directions and they’re fantastic. You can do no wrong with recipes. Everything I’ve made has been awesome! Thank you!

    Reply

  11. Hi Tieghan,
    Happy to see you live in Colorado too, I’m in Golden!
    My family is gluten free, I’d love to make these…how can I sub to make them GF? Will Bob’s cup for cup GF flour work? Same amount or less? Another GF flour brand you would recommend?
    Your photography is stunning and love to pour through your online recipes and cookbooks!

    xo
    Kelly

    Reply

    1. Hey Kelly,
      Thanks so much for your kind message and following along! Yes an equal amount of gluten free flour will work here. I love Cup4cup. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  12. 5 stars
    Not sure what happened with mine…the streusel mix sank into the muffins once they started baking. Any tips on this for next time?? Other than that (could be user error lol) they turned out great! Thanks!

    Reply

    1. Hey Claire,
      So sorry you had issues with the streusel. I am wondering if you adjusted the recipe at all? It is also key for super cold butter. I hope this helps for next time!! xTieghan

      Reply

  14. Hi! I just wanted to drop a feel good comment… I am a hospice nurse, and my patient isn’t eating much at all. He was saying he loved blueberry muffins, so I made these for him. His eyes lit up when he saw them, and ate all 4 that I brought him within the day. Thank you for making such an elderly-approved muffin! And I can vouch that my husband loved them too 🙂

    Reply

  15. 5 stars
    These muffins were simply amazing! So light and fluffy and perfectly sweet. I knew as soon as I tried the batter that the flavor would be on point, but I was worried about them rising because I live at 4,500 feet, but they rose just fine! I used strawberry jam because I didn’t have blueberry, and I subbed sour cream for Greek yogurt because that’s what I had. The one thing I will say is that my strudel didn’t turn out, but I think it’s because it was so hot in my kitchen and the butter melted, so next time I may use a different strudel recipe. But the muffins are just so incredibly delicious, highly recommend!!

    Reply