Blueberry Yogurt Coffee Cake Muffins Recipe
Blueberry yogurt coffee cake muffins are the perfect combination of fluffy, moist, and slightly tangy, with a delicious crumb topping and bursting with fresh, sweet blueberries. This recipe brings together the rich flavors of a coffee cake with the convenience of a muffin, making them an ideal treat for breakfast, brunch, or a mid-day snack. These muffins are easy to prepare and come together in just about an hour, with ingredients you likely already have in your kitchen.
Instructions:
1. Preheat the Oven and Prepare the Muffin Tin:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray. If you prefer extra large muffins, you can also use a 6-cup jumbo muffin tin, though the baking time will need to be extended.
2. Mix the Dry Ingredients for the Muffins:
In a medium-sized mixing bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ¼ teaspoon of salt, and 1 teaspoon of ground cinnamon. This step is essential to evenly distribute the leavening agents and spices throughout the flour, ensuring your muffins rise properly.
3. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and 1 cup of granulated sugar. Beat on medium speed until the mixture becomes light and fluffy, about 2-3 minutes. This process incorporates air into the butter, giving your muffins a tender texture.
4. Add Eggs and Vanilla Extract:
Once the butter and sugar are creamed, add the 2 large eggs, one at a time, beating well after each addition. This ensures that the eggs are fully incorporated into the batter. After the eggs, add the 1 teaspoon of vanilla extract and mix until smooth. The vanilla will enhance the overall flavor of the muffins.
5. Add the Yogurt and Buttermilk:
Mix in the ½ cup of yogurt (use plain or vanilla for a subtle sweetness). The yogurt adds moisture to the muffins and helps achieve a tender crumb. Then, stir in the ¼ cup of buttermilk or regular milk. If using Greek yogurt, you’ll get a thicker texture, but regular yogurt will still work perfectly fine.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients in two or three additions, mixing gently after each addition until just combined. Be careful not to overmix, as that can lead to dense muffins. The batter should be thick but smooth.
7. Fold in the Blueberries:
Once your batter is mixed, gently fold in the fresh blueberries. If using frozen blueberries, toss them in a tablespoon of flour to prevent them from sinking to the bottom of the muffins as they bake. Folding the blueberries in gently ensures they remain intact, preventing any excess color bleeding into the batter.
8. Prepare the Crumb Topping:
In a small bowl, combine the ⅓ cup of all-purpose flour, ½ cup of packed light brown sugar, 1 teaspoon of ground cinnamon, and a pinch of salt. Stir in the ¼ cup of melted butter until the mixture becomes crumbly. The crumb topping adds a sweet, buttery crunch to the top of the muffins that complements the soft, moist texture inside.
9. Fill the Muffin Tin and Add the Topping:
Spoon the muffin batter into the prepared muffin tin, filling each cup about ⅔ full. Once the muffin cups are filled, sprinkle a generous amount of the crumb topping over the top of each muffin. The topping will bake into a delightful crunchy texture.
10. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean (except for a few crumbs). The tops of the muffins should be golden brown, and they should feel firm to the touch.
11. Cool the Muffins:
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Afterward, transfer them to a wire rack to cool completely. Allowing them to cool on the wire rack ensures they don’t become soggy on the bottom.
Why These Blueberry Yogurt Coffee Cake Muffins Are So Special:
1. Moist and Tender Texture:
The yogurt and buttermilk in the batter create a moist, tender crumb that keeps the muffins soft and light. Yogurt adds not only moisture but also a slight tanginess that balances out the sweetness of the muffins, making them more flavorful.
2. Bursting with Fresh Blueberries:
Blueberries are a star ingredient in this recipe. Their natural sweetness and slightly tart flavor pair beautifully with the rich, buttery batter. As the muffins bake, the blueberries release their juices, creating bursts of fruity flavor in every bite.
3. Crispy, Sweet Crumb Topping:
The crumb topping is what sets these muffins apart from regular blueberry muffins. Made with brown sugar, butter, and cinnamon, it creates a crunchy, sweet layer that adds texture and flavor contrast to the soft muffin base.
4. Simple Yet Elegant:
Despite being a simple muffin, the addition of yogurt, buttermilk, and the crumb topping elevates the recipe, making it feel like a more indulgent treat. These muffins are perfect for occasions where you want something that feels homemade and special but doesn’t require hours of effort.
Customizing Your Muffins:
While this blueberry yogurt coffee cake muffin recipe is delicious as-is, you can easily tweak it to suit your personal preferences or dietary needs. Here are some ideas:
1. Substitute the Fruit:
If you’re not a fan of blueberries, you can swap them for another fruit of your choice. Raspberries, strawberries, or blackberries would all work well in this recipe. Just make sure the fruit is fresh to prevent excess moisture.
2. Make Them Vegan:
To make these muffins vegan, you can substitute the eggs with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes). Replace the butter with a plant-based butter substitute, and use non-dairy yogurt (such as almond or coconut yogurt) and plant-based milk (such as almond, soy, or oat milk).
3. Use Whole Wheat Flour:
If you’re looking for a slightly healthier version of these muffins, you can substitute ½ to 1 cup of the all-purpose flour with whole wheat flour. Keep in mind that whole wheat flour will yield a denser muffin, so it’s best to replace just part of the flour to maintain a soft texture.
4. Add Nuts or Spices:
For added texture and flavor, consider folding in some chopped walnuts, pecans, or slivered almonds. You could also experiment with different spices like nutmeg or cardamom for an added depth of flavor.
5. Low-Sugar Option:
If you’re watching your sugar intake, you can reduce the amount of granulated sugar in the muffin batter. Replace it with a natural sweetener like stevia, monk fruit sweetener, or maple syrup (but reduce the wet ingredients slightly to balance the consistency).
Conclusion:
Blueberry yogurt coffee cake muffins are a delightful treat that combines the flavors of a classic coffee cake with the convenience of a muffin. With a moist, tangy base, fresh blueberries, and a crisp crumb topping, these muffins are sure to become a family favorite. Whether you’re making them for a special occasion or a casual breakfast, they’re the perfect balance of sweetness and texture. So go ahead, grab your ingredients, and treat yourself to these irresistible muffins today!
Blueberry Yogurt Coffee Cake Muffins Recipe
Blueberry yogurt coffee cake muffins are the perfect combination of fluffy, moist, and slightly tangy, with a delicious crumb topping and bursting with fresh, sweet blueberries. This recipe brings together the rich flavors of a coffee cake with the convenience of a muffin, making them an ideal treat for breakfast, brunch, or a mid-day snack. These muffins are easy to prepare and come together in just about an hour, with ingredients you likely already have in your kitchen.
Ingredients
- For the Muffins:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt (or Greek yogurt)
- 1/2 cup buttermilk (or substitute with milk + 1 tbsp lemon juice)
- 1 1/2 cups fresh blueberries (or frozen, but toss them in a little flour to prevent sinking)
- For the Crumb Topping:
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter, cold and cut into small pieces
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
- Make the crumb topping: In a small bowl, combine the granulated sugar, brown sugar, cinnamon, and flour. Add the cold butter and use a fork or pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
- Prepare the muffins:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat together the granulated sugar, brown sugar, and softened butter until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract, and mix until fully combined.
Add the yogurt and buttermilk (or milk + lemon juice) to the wet ingredients, and mix until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Gently fold in the blueberries, being careful not to break them up too much. - Fill the muffin tin: Divide the batter evenly between the 12 muffin cups, filling each about 2/3 full. Sprinkle the crumb topping evenly over the top of each muffin.
- Bake: Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Cool: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.