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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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