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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.
I’ve been daydreaming about this recipe for a while, but when I went to make them, I realized the bag in my freezer I thought was frozen blueberries was actually cranberries, so I made them with cranberries instead (and no jam), and they are SO good. I can’t wait to try them the way you intended in the future. I love your recipes!
Hey Emily,
Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! xTieghan
Absolutely delicious! This recipe is a keeper!
Hey Mackenzie,
Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! xTieghan
Made these today…. SO good!!
Hi Laura,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan
Hubby and I loved these. Not too sweet, very flavorful, and not dry. Delicious!
Hi Kristina,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go! xx
I made these yesterday and they were a huge hit! My muffins did not rise very much at all so I realized you can fill the batter to the very top for next time. Will be making these again.
Hey Kirat,
Happy Sunday!! I love to hear that this recipe was a hit, thanks a lot for giving it a try! xxT
These are EXCELLENT! I’ve made quite a few different kinds of blueberry muffins, but they’ve either been too dense, sweet or dry. These are literally the perfect combo. Exactly what I’ve been looking for in a muffin recipe. They go perfect with a cup of coffee (which is a HUGE win for me.) And yes, they’re not too sweet but don’t taste too “healthy” either. Thanks once again, Tieghan, for a great recipe!
Hey Jonelle,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it!! Have the best day:) xx
These turned out so good!! I had to make substitutions because I used what I had on hand and can’t do eggs. I did one banana and one flax egg, used dairy free yogurt by so delicious and coconut milk with apple cider vinegar to create a dairy free buttermilk. Didn’t have blueberry jelly so I used raspberry and it was absolutely delicious!! Thank you ?
Hey Rikki,
Awesome!! I love to hear that this recipe was a winner, thanks a bunch for giving it a go! Have the best weekend! xxT
I live in Denver. Is this recipe for high altitude or do the adjustments need to be made?
Hi Karen,
You can follow the recipe as is, no adjustments needed. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Could this be made as cake instead of muffins?
Hey Marissa,
Totally, that will work well for you! I would bake in a loaf pan for probably 45-60 minutes depending on your oven. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
I am getting ready to make these can I make jumbo muffins instead ? My people love giant muffins !
Sure, I bet that will work well for you!!
So tasty! They came out light and fluffy. The combination of cinnamon and blueberry go so well together. They taste like a fancy coffee shop muffin.
Hi Jen,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner! xxTieghan
Hi! Could honey be used to replace maple syrup??
Hi Alexa,
Yes, that will work well for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hi – can these be made the night before or are they best served warm? Thanks 🙂
Hi Jennifer,
Totally fine to make these ahead of time. I hope you love the recipe, please let me know if you give it a try! xTieghan
Thanks! I ended up making them the morning of Thanksgiving. They were delicious and I finished the very last one this morning – still delicious :).
Hey Jennifer,
I love to hear that you enjoyed this recipe, thanks a lot for giving it a try! xTieghan
Incredible.
Thank you Lauren!! xTieghan
Hi,
Is the blueberry jam a must? I don’t want them to be too sweet.
Thank you!
Jazmin
Hi there! Yes, I would definitely add the jam to give it that extra blueberry flavor! 🙂 xTieghan
I made this recipe today! All I had was blackberry jam, so I used that in substitute for blueberry and wow. This is a wonderful recipe. Thank you for sharing it with us❤️