Blueberry coffee cake is my culinary kryptonite. No matter where or what time of day, it is the perfect food. For breakfast? Obviously. Afternoon snack? You bet. Late-night dessert? Without a doubt. Chock-full of juicy blueberries and crumbly cinnamon streusel filling (and topping!) this quick-fix recipe will have you ditching the box muffin mixes for good.
I’ve swapped the classic cake pan for a muffin tin, which makes these blueberry coffee cake muffins the ultimate snack-on-the-go. And don’t hesitate to switch up the fruit to suit the season. Any type of berry will work, as well as diced apples, peaches, plums, apricots and cherries galore!
Looking for more ways to satisfy your coffee cake cravings? Don’t miss recipes for Strawberry Cream Cheese Coffee Cake, Sour Cream Coffee Cake Muffins and Raspberry Sour Cream Coffee Cake.
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For the streusel:
- 1/3 cup all-purpose flour
- 1/3 packed light brown sugar
- 1 teaspoon ground cinnamon
- 4 Tablespoons unsalted butter, cold and cubed
For the muffins:
- 5 Tablespoons unsalted butter, softened
- 1/3 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 1/2 cups blueberries, divided
Make the streusel:
- In a medium bowl, combine the flour, brown sugar, cinnamon and cubed butter. Using your fingers or two forks, work the butter into the mixture until it is the texture of wet sand. Set the streusel aside.
Make the muffins:
- Preheat the oven to 350°F and line a muffin pan with muffin cups.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, vegetable oil and sugar until combined, about 2 minutes. Add the eggs, one at a time, beating between each addition.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the flour mixture, sour cream and vanilla extract to the stand mixer and beat until combined. Fold in 1 cup of blueberries.
- Layer the batter and streusel mixture into each muffin cup by adding a portion of the batter, topped by a layer of the streusel then another layer of the batter and a final layer of streusel. Top the muffins with the remaining ½ cup blueberries then bake the muffins for 18 to 20 minutes or until a toothpick inserted comes out clean. Remove the muffins from the oven and allow them to cool for 5 minutes in the pan before transferring them to a rack to cool completely.
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Recipe adapted from King Arthur Flour.
Can I use a healthier oil besides vegetable oil? Like Olive or Avocado or Coconut?
Can frozen blueberries be used instead of fresh?
Sure, Ilana! One note, do not thaw the berries before adding them to the batter.
If I make this with greek yogurt instead, is it plain greek or should it be flavored like vanilla, etc?
Either will work great, HB! Looking forward to reading how they turn out!
I subbed Lactaid sour cream and Earth Balance butter to make these dairy free and it worked out great! So delicious! Just note that if you use vegan butter for the streusel keep it in the fridge while you’re working on everything else
Awesome! I’m so glad you enjoyed the recipe, Sienna!
What temperature/cook time do you recommend I use if I bake this in a loaf pan?
Hi Jessica – I’ve never made this recipe using a loaf pan so unfortunately, I’m not sure about the bake time. Would love to hear your results if you give it a shot!
Is there another option to use regarding the sour cream? Hm. If anyone knows please let me know thanks aha. I wonder if the whole recipe will be ruined if I don’t add this item into the recipe? Please help thanks alot all who may replay. Hag1!
You could use Greek yogurt!
Perfect with my cup of coffee this morning. Thanks, Kelly!
Can you just use regular butter, not unsalted?
Can I use buttermilk instead of sour cream?
Hi Yael – I’ve never tried that substitution in this recipe so I’m not certain if that would work. Sorry I can’t be of more help!
I made these muffins for Easter brunch and they were a hit. These are the best blueberry muffins I have ever eaten!
Thrilled you enjoyed the recipe, Laurie!
How many grams is 1/3 packed light brown sugar?
I will try these this week and let you know. These are mr favorite
Could low fat regular yogurt be used instead of sour cream or Greek yogurt?
I made the doughnut hole recipe an they were a big big hit???? Thank you soo very much I love to cook an making these for my grandchildren made my day!!! By the way they ate them all up ??ages 7,5 an 2…Great recipe!!!!!
So glad you enjoyed the recipe, Kathy!
The breakfast pastries look amazing!!! Thx for sharing????
Thanks so much, Kathy!
These sound great, and maybe I’m being dim, but I can’t see any coffee in the recipe?! How are they coffee cakes if there is no coffee in them?
Hi Jane! “Coffee cake” is just the name of the recipe, as these types of pastries are often enjoyed alongside a cup of coffee :)
These sound wonderful. The perfect classic muffin with a spruced up top! x
Thanks so much, Katrina!
Can I use Greek Yogurt in these instead of the Sour Cream? They look yummy!
Love the pics, my mouth is watering!!
Thank you, Serena!
I totally share your blueberry coffee cake weakness. I could go to town on a pan of these babies (especially the topping!)
That makes two of us, Erin! :)