Blueberry Yogurt Coffee Cake Muffins
Lemony yogurt muffins swirled with fresh blueberries and blueberry jam, plus a sprinkle of cinnamon sugar on top!
Servings: 12 muffins
Ingredients
- 1 stick (8 tablespoons) salted butter, at room temperature
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 1/2 cup plain Greek yogurt
- 1 tablespoon vanilla extract
- 3 eggs at room temperature
- 1 1/2 cups + 1 tablespoon white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
- 3 tablespoons blueberry jam
cinnamon sugar (optional)
- 1/2 cup granulated sugar
- 2 teaspoon cinnamon
- 2 tablespoons butter, melted
Instructions
- 1. Preheat the oven to 375° F. Line a 24-cup mini muffin pan or 12-cup regular pan with paper liners.2. In a bowl, beat together the butter, 1/2 cup sugar, and lemon zest until combined. Add the yogurt and vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, and salt. Mix in the blueberries with 1 tablespoon flour. Swirl the jam into the batter; do not overmix.3. To make the cinnamon sugar (optional). Combine all ingredients in a bowl.4. Divide the batter evenly among the cups in the prepared pan, filling the cups most of the way full. Sprinkle the tops with cinnamon sugar (optional).5. Bake 18-22 minutes for mini muffins or 28-32 minutes for regular muffins, until just set.
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