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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.
These were fantastic. I ended up using parchment paper squares since I didn’t have the liners on hand, and it made them look even more bakery-esque. I froze half to save as treats in the weeks to come! I included a review of this recipe (& a few others!) in my weekly recipe roundup: https://whatnatisdoing.com/recipe-roundup-what-i-made-this-week-2-16-23/
Hey Natalie,
Happy Monday!!💐 Thank you so much for making this recipe and your comment, so glad to hear it was a winner! xx
Is this correct that these are over 1000 cal. each???
Hi Marcia,
I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe! xT
How would the bake time change if I wanted to make this into a cake and what size dish would you recommend?
Hey Jolene,
I would use a loaf pan and increase your bake time to 45 minutes. Please let me know if you have any other questions! xx
Hi Tieghan, do you think a 9×13 pan would work?
Thanks!
Hey Kate,
Sure, that would work, you could also use a loaf pan. I hope this recipe turns out well for you, let me know if you give it a try! xx
Hi Tieghan,
How long in advance can you make them?
Thank you
Hi Anna,
These are good for 5-6 days in an airtight container:) Please let me know if you have any other questions! xT
is each muffin over a 1000 calories? is that right?
Hey Vicki,
I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe! xT
Only has 317 calories per serving with 12 muffins made.
Love these! Made a second batch for the freezer because I had the buttermilk, etc. Perfect for the unplanned guest stopping by today for coffee! Oh, and the aroma in my kitchen as they thaw!!
Hey Nancy,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Happy Thanksgiving! 🦃
These were so amazing!!! This recipe will be my go to for blueberry muffins now! I used Bob’s Red Mill Gluten Free 1:1 baking flour and coconut sugar for brown sugar for crumb topping. I also used Crofters Wild Bluberyy Organic Jam in them. I baked them a little longer closer to 35 minutes, since I was using Gluten free flour. The texture was perfect…moist and soft, not too heavy. Thank you for the wonderful recipe!
Hey Megan,
Awesome!! Love to hear that this recipe was enjoyed, thanks for making it and sharing your review:) Happy Thanksgiving! 🍽
This is the best blueberry muffin I have ever tried! The recipe was easy and the taste was fantastic! Thank you.
Hey Sandra,
Awesome!!🤩 I truly appreciate you making this recipe and sharing your review and love to hear that it was a hit! xTieghan
Cooking is a huge chore for me. I do it every day (you’re welcome, family), but I really hate it. Made these muffins this morning and they were easy and fast (the two most important traits of any recipe) and also DELICIOUS. Skipped the topping – extra work lol (baby steps, here) – but they were still SO GOOD. Made 16 muffins which was way better than 12! Thanks for posting!
Hi Jill,
Perfect! I appreciate you making this recipe and sharing your review, I love to hear that it was a hit! xxT
These are delicious! I loved the use of maple – gave it such a nice smell and flavor. My son asked, “Are you making French Toast?” 🙂 The recipe made way more than 16 muffins, tho. I would love to figure out how to scale it to 12 muffins. Thanks!
Hi Jen,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for sharing your review and making it! xxT
Love this recipe! Could you also use a mini muffin tin? Would cooking times change at all?
Hey Christina,
So glad to hear you have been enjoying this recipe! Yes, you can totally use a mini muffin tin! Just reduce your bake time by 15 minutes or so:) xx
Hi there! Im so excited to make this recipe! However, I don’t have any Greek yogurt. Can I substitute sour cream in its place?
Also, I don’t have blueberry jam. Will it make a big difference if it’s not in the recipe?
I do have plenty of fresh blueberries on hand.
Hi Lisa,
Sure, sour cream will work for you and you should be fine without the jam:) I hope you love this recipe, please let me know how it turns out! xx
what can i substitute for the maple syrup I don’t have it but I have the rest of the ingredients?
Hi Brenda,
Honey will also work in place of the maple syrup. Please let me know if you give the recipe a try, I hope it turns out amazing! xx
These are great! Made as is the first time and were amazing! Second time around I tried to make them a bit more “healthy” with no crumble, and subbed 1cup of flour with half almond flour/ half whole wheat. I also only did 1 cup of blueberries too and they still turned out great!
Hi Isabelle,
Wonderful!! Love to hear that this recipe was a winner, thanks for sharing your review and making the recipe!! xTieghan
These turned out great- I think I overmixed just a bit bc they lost their swirl- but still yummy! I love the use of maple syrup?
Hey Krista,
Love to hear that this recipe was a hit, thanks for making it and sharing your feedback! ??xTieghan
Amazing! Made it just the way you have described it the first time. Second time I made it an 8in round cake pan. Everyone in the family loves it!
Hey Rachel,
Thanks for your feedback! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan
Very pretty and I love that I was able to use up the leftover buttermilk and yogurt in my fridge. In the future I would up the salt by another 1/2 tsp, and roll the blueberries in flour before adding (mine all sunk to the bottom!). Thanks!
Hey Amy,
Awesome!! Thanks for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan