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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!
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!
Blueberry Swirl Coffee Cake Muffins
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.
Ingredients
Streusel
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 2 teaspoons cinnamon
- 6 tablespoons cold butter, cubed or grated
Muffins
- 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
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.
Made these for a Baptism brunch for my nephew and got rave reviews!! Thanks Tieghan!
Amazing recipe! I am such a huge fan of your cookbooks, I can’t make these recipes enough ☺️ Made these for my husband & I and they hit the spot! I did use Almond milk & 1/2 teaspoon of lemon juice to sub the buttermilk because I didn’t have buttermilk and was so excited to make these. ? Surprisingly they turned out so yummy and the perfect texture!!
Thank you for your outstanding recipes & detail you put into all you do!
Hey Chloe,
Fantastic! Love to hear that the recipe was enjoyed, thanks bunch for making it. Have the best weekend:) xTieghan
I would love to make these this morning! I do not have buttermilk , Jam or maple syrup 🙁 could I use almond milk /more yogurt, more blueberries and honey instead? Thank you !
Hey Ashley,
I would try to use the ingredients listed as I want them to turn out as expected, I am worried with that many substitutes you may not have the best muffins:) xTieghan
These baked up to such a perfect muffin texture and were an absolute hit with the family!
Hey Allie,
Awesome! Thanks a lot for giving this recipe a try, I am so delighted that it was enjoyed!! xTieghan
Delicious as always! Your recipes are the best!
I had to make a few subs based on what I had in the kitchen.
I used all buttermilk (same volume as the buttermilk yogurt combo). I used 1/2 whole wheat flour for the muffins and all whole wheat for the strusel. I had no jam but so so so many blueberries so I used 3 cups of berries. Absolutely delicious outcome!
Hey Katie,
Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan
Do you know if these freeze well?
Hey Danielle,
I’ve never tried freezing these myself, but I don’t see why it wouldn’t work for you. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan
So delicious for Father’s Day brunch. Took the advice from other review and upped the jam to 1/2 cup. Will be making these again!
Hey Leila,
I am delighted that this recipe was enjoyed, thanks a bunch for trying it out! Have a great Tuesday! xxTieghan
The.Best!
Thanks so much Nicole!! xTieghan
My favorite muffins! I’ve made them so many times, I add half of cup of jam instead of 1/3 and they’re so delicious.
Hey Megan,
Fantastic! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan
Easy to screw up :S
I mixed the streusel right in.
Hey Jay,
Sorry to hear this, I do note to set the streusel aside, not sure how else to make that more clear. Let me know if I can help! xTieghan
Made as written, but used a mix of frozen blueberries and raspberries with blackberry jam. Fabulous! Had to make my own buttermilk with lemon to avoid going to the store and they turned out perfectly. Making again today!
Hey Lexy,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Monday! xTieghan
These were fun to make and so delicious! The recipe made 22 muffins for me instead of 12, but my muffin tin may be a bit small…not sure. We were happy to have extras, though!
Hey Hannah,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! ?xTieghan
Sounds delish. Can I use a springform pan instead?
Hey Jessica,
I would try using a loaf pan, I think that would work well for you! I hope you love the recipe! xTieghan
Don’t hesitate, just make these muffins. Tieghan’s recipes make an appearance in our home at least twice a week and as usual this recipe did not disappoint. Perfectly sweet without being too much, loaded with blueberries, and of course the real star is that crumble topping ?
Hey Abby,
I am delighted that this recipe was enjoyed, thanks for making it! ☘️ xTieghan
These muffins are amazing! For some reason muffins have always been a tough one for me. They always seem to come out dense, but this recipe is top notch! Never tasted a muffin so good!
Hey Hailey,
Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan