With Fall on its way, I am in the mood to bake! These blueberry coffee cake muffins are the perfect Fall treat or breakfast on the go.
Coffee cake is one of my favorite Fall treats. The cinnamon flavors and streusel topping taste cozy and comforting on a crisp cool day. I love this recipe because it takes a coffee cake, and serves it in muffin form! I also like that this recipe uses Greek yogurt which increases their protein content. This is great because the higher protein content makes the muffins more filling and a little healthier than a traditional coffee cake.
Tips to Make the Best Blueberry Coffee Cake Muffins
While the full recipe instructions are available below, see the tips here to bake the best muffins!
Greek Yogurt: I recommend using 0% Greek yogurt for this recipe. This helps to reduce the calorie count while still incorporating lots of protein to keep you full! It is also important that you use plain, or unflavored, yogurt. The recipe includes plenty of spices and sweeteners, so it is best to keep the yogurt unflavored. This will also help to keep the calories lower, and will also keep the yogurt from conflicting with the flavors of the other ingredients.
Blueberries: with fresh blueberries in abundance right now, I prefer to use them where I can. However, for this recipe, I recommend freezing the blueberries before adding them to the dough. This is important because it keeps the blueberries from bursting when mixing them in. I have also used 1/2 cup of blueberries in this recipe, which resulted in approximately 3 to 5 blueberries per muffin. If you prefer more or less blueberries in your muffins, you can adjust this amount up or down accordingly.
Flour: it is important to use bread flour in this recipe. I used whole wheat bread flour. The type of flour you use is important, as it impacts the texture and density of your final product. The additional protein in bread flour versus whole wheat flour helps to give it that fluffy, cake like texture that we want!
Streusel Topping: the streusel topping will look more like a powder when you add it to the top of the muffins before baking. This is okay, as the butter has been cut in to the cinnamon and flour mixture. I love my OXO pastry blender, however, you can also use two knives or forks to achieve the same results. While baking, the cold butter will then melt and you will get that perfect, soft and crumbly topping on your muffins!
Preheat oven to 350F and add liners to a muffin tin.
Muffin Dough: In a large mixing bowl, or using a stand mixer, beat together the olive oil, Greek yogurt, sugar, eggs, egg whites, and vanilla. In a separate bowl, whisk together the remaining dry ingredients. Once the egg and yogurt mixture has been beaten together, add the dry ingredients and mix slowly until combined.
Streusel Topping: In a small mixing bowl, whisk together the brown sugar, flour, cinnamon, and cardamom. Cut in the cold butter until it is well combined – it should look like small crumbs or a coarse powder.
Add half of the muffin dough evenly to the muffin tins. Sprinkle half of the streusel topping evenly into each muffin tin. Add the remaining half of the muffin dough to the muffin tins and finish by dusting the remaining streusel topping in each muffin tin.
Bake for 15 to 20 minutes, until a toothpick inserted into the center of the muffins comes out clean. Depending on your oven, you may want to turn the pan part way through baking to make sure the muffins are baked evenly.
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