Blueberry Yogurt Coffee Cake Muffins Recipe

Introduction

These Blueberry Yogurt Coffee Cake Muffins are a delightful treat perfect for breakfast or an afternoon snack. Moist and bursting with fresh blueberries, they also feature a subtle lemon zing and a sweet cinnamon sugar topping for an extra layer of flavor.

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
• 1/2 cup granulated sugar (for cinnamon sugar topping)
• 2 teaspoons cinnamon
• 2 tablespoons butter, melted (for cinnamon sugar topping)

Instructions

1. Step 1: Preheat the oven to 375° F. Line a 24-cup mini muffin pan or a 12-cup regular muffin pan with paper liners.
2. Step 2: In a large bowl, beat together the room temperature butter, 1/2 cup granulated sugar, and lemon zest until combined and creamy.
3. Step 3: Add the Greek yogurt and vanilla extract to the butter mixture and beat until smooth.
4. Step 4: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Step 5: In a separate bowl, whisk together the white whole wheat flour, baking powder, and salt.
6. Step 6: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Step 7: Toss the blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
8. Step 8: Swirl the blueberry jam into the batter lightly; avoid overmixing to maintain a marbled effect.
9. Step 9: To prepare the cinnamon sugar topping (optional), combine 1/2 cup sugar, 2 teaspoons cinnamon, and 2 tablespoons melted butter in a small bowl.
10. Step 10: Divide the batter evenly among the muffin cups, filling them most of the way full. Sprinkle the cinnamon sugar mixture on top if using.
11. Step 11: Bake mini muffins for 18-22 minutes or regular muffins for 28-32 minutes, until the tops are set and a toothpick inserted into the center comes out clean.
12. Step 12: Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring to a wire rack.

Tips & Variations

• Use fresh blueberries when in season for the best flavor, but frozen blueberries work just as well—just don’t thaw them before adding to the batter.
• For a dairy-free version, substitute the yogurt with a coconut yogurt and use a dairy-free butter alternative.
• Try adding a handful of chopped nuts or a sprinkle of oats on top for extra texture.
• Swirling the blueberry jam lightly keeps pockets of sweetness without overpowering the blueberry flavor.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in a microwave or oven to enjoy warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of white whole wheat flour?

Yes, regular all-purpose flour can be used as a substitute. The texture may be slightly lighter, but the muffins will still be delicious.

Do I have to make the cinnamon sugar topping?

No, the cinnamon sugar topping is optional but adds a nice crunch and extra sweetness that complements the blueberry flavor nicely.

Blueberry Yogurt Coffee Cake Muffins Recipe

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★★★★★

4.6 from 97 reviews

• Author: Ben
• Total Time: 40-45 minutes
• Yield: 24 mini muffins or 12 regular muffins 1x
• Diet: Vegetarian

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Description

These Blueberry Yogurt Coffee Cake Muffins are a delightful treat featuring tender, moist muffins packed with fresh or frozen blueberries and a swirl of blueberry jam. With a hint of lemon zest and a cinnamon sugar topping, they strike the perfect balance between sweet and tangy, making them an excellent companion for your morning coffee or afternoon snack.

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Ingredients

Scale 1x2x3x

Muffin Batter

• 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 Topping (Optional)

• 1/2 cup granulated sugar
• 2 teaspoons cinnamon
• 2 tablespoons butter, melted

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Instructions

1. Preheat the Oven: Preheat your oven to 375° F (190° C) and line a 24-cup mini muffin pan or a 12-cup regular muffin pan with paper liners to prepare for baking.
2. Prepare the Batter: In a mixing bowl, beat together the room temperature butter, 1/2 cup granulated sugar, and lemon zest until well combined and creamy. Add the Greek yogurt and vanilla extract, beating until the mixture is smooth. Then, beat in the eggs one at a time until fully incorporated.
3. Combine Dry Ingredients and Blueberries: In a separate bowl, whisk together the white whole wheat flour, baking powder, and salt. Gradually add this to the wet mixture, mixing just until combined. Toss the blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter. Swirl in the blueberry jam lightly into the batter to create a marbled effect, being careful not to overmix.
4. Make Cinnamon Sugar Topping: In a small bowl, combine the granulated sugar, cinnamon, and melted butter until well blended. This topping is optional but adds a delightful crunch and sweet spice to the muffins.
5. Fill Muffin Cups: Divide the batter evenly among the lined muffin cups, filling each about three-quarters full. If using, sprinkle the cinnamon sugar mixture evenly over the tops of the batter in each cup.
6. Bake the Muffins: Bake the muffins for 18 to 22 minutes if using a mini muffin pan, or 28 to 32 minutes for regular-sized muffins. Bake until the muffins are just set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these muffins warm or at room temperature with your favorite beverage.

Notes

• Using white whole wheat flour gives a slightly nuttier flavor and a healthier twist compared to all-purpose flour.
• Tossing blueberries in flour prevents them from sinking to the bottom during baking.
• Swirling the jam gently creates a beautiful marbled look without mixing it entirely into the batter.
• The cinnamon sugar topping is optional but adds a wonderful crunchy texture and flavor.
• Room temperature ingredients help ensure even mixing and better texture.
• For frozen blueberries, do not thaw before adding to the batter to avoid coloring the batter too much.

• Prep Time: 15 minutes
• Cook Time: 22 minutes (mini muffins) or 30 minutes (regular muffins)
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: Blueberry muffins, yogurt muffins, coffee cake muffins, blueberry yogurt muffins, breakfast muffins, cinnamon sugar topping