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Home » Sweet Brunch » Muffins » Coffee Blueberry Crumble Muffins

Coffee Blueberry Crumble Muffins

Published: Apr 26, 2020 · Modified: May 19, 2020 by Jenn · This post may contain affiliate links

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Recipe card for blueberry crumble muffins.

The Best Blueberry Crumble Muffins a coffee lover could ask for! Delicious coffee flavored blueberry muffins generously topped with a cinnamon crumble.

Three blueberry muffins on a plate.

Blueberry muffins are the most classic breakfast muffin ever made. They also happen to be the only way I would eat a blueberry until my mid twenties. Don’t get me wrong blueberry pies, tarts, and smoothies are all fabulous, but a warm blueberry muffin with crumb topping is my comfort food. I’ll take two please with honey and warm butter on the side!

This muffin recipe is super easy! Basically mix the ingredients, scoop batter into muffin liners, top with crumble and extra blueberries. Slide those babies in the oven while you brew a cup of coffee. I store the uneaten ones in an air tight container to save for breakfast all week long. Simply grab a muffin, wrap in a paper towel, heat for about 15 seconds and whala…warm blueberry muffin to go.

Blueberry muffins on plates and cake stand.

Blueberry Coffee

Is there such a thing?! I’ve never tried blueberry infused coffee, but I would definitely love a cup. For now, I will just blend my favorite brew with fresh blueberries and make tasty treats:) If you happen to find a Blueberry Coffee brand let me know please!

Blueberry Muffins With Greek Yogurt

Plain Greek Yogurt helps to add moisture to your baked goods. It is lower in sugar than flavored yogurts and can be used a substitute for sour cream, butter, and oil. For this recipe I chose to use greek yogurt to help create a light fluffy texture to my easy blueberry muffins. The acidity in the yogurt reacts with the baking soda creating a “rise” in the batter.

Blueberry muffin on stack of white plates.

Can you use frozen blueberries in muffins?

Yes, you can definitely use frozen berries in these blueberry streusel muffins. No need to thaw them, just follow recipe directions the same as you would with fresh blueberries. Blueberry muffins with frozen blueberries will be just as delicious!

How do you keep berries from sinking in batter?

The best way to prevent sinking fruit in your muffins is to lightly coat them with one or two tablespoons of the flour used in the recipe. Then as the last step before baking, gently fold your berries into the batter with a rubber spatula.

Tips for Making Coffee Blueberry Crumble Muffins

  • This recipe will make 6 bakery style muffins or 12 smaller muffins.
  • Spray the muffin wells and top of pan for making 6 jumbo bakery style muffins. Use large or petal shaped muffin liners for a 12 muffin pan.
  • This is a thick batter, so you will have to push it off the spoon with your finger tip.
  • I made this blueberries muffins with coconut oil for a soft texture. Feel free to swap out the coconut oil for melted and cooled unsalted butter.
  • Coat blueberries lightly with flour to keep them from sinking in the batter.
  • You can also make these coffee blueberry muffins with frozen blueberries!
  • Fold into batter with a spatula. Be generous with the blueberries, I add a bunch!
  • Evenly divide the batter amongst the 6 large muffin well pan. Fill 12 muffin cups ⅔ full with batter.
  • Use all the oatmeal crumble on top of batter.
  • Add 4-5 more blueberries on top 🙂
  • Bake until toothpick comes out clean or top of muffin springs back when lightly pressed with fingertip.
  • When removing jumbo muffins from tray, run an offset spatula under the dome of the muffin, then softly twist and lift with your finger tips.

How to Store Blueberry Muffins

Place cooled blueberry crumble muffins in a paper towel lined air tight container at room temperature for up to 3 days. The paper towel acts like a sponge and helps absorb any moisture created by the muffins.

Store muffins in a single layer in the container and place an additional paper towel over the top of them. Try to avoid placing them in the fridge, since it will alter the flavor and texture. Room temp is the way to go. I mean they aren’t going to last very long anyway!

Favorite Muffin Recipes

  • Moist Banana Chocolate Chip Muffins
  • Easy Peach Muffins
  • Bakery Style Chocolate Chip Muffins
  • Orange Coconut Muffins
Three blueberry muffins on a plate.

Coffee Blueberry Crumble Muffins

Coffee Blueberry Crumble Muffins, fluffy blueberry muffins with greek yogurt, flavored with coffee, and topped with cinnamon crumble.
5 from 6 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 28 minutes
Servings: 12 muffins
Calories: 376kcal
Author: Jenn

Ingredients

Muffin Batter

  • 2 Cups (256 g) All Purpose Flour
  • 1 Tbsp Baking Powder
  • ½ tsp Kosher Salt
  • 2 Eggs
  • ¾ Cup (150 g) Granulated Sugar
  • 4 Tbsp Brewed Coffee
  • 1 cup (245 g) Plain Greek Yogurt
  • ¼ Cup ( 60 g) Coconut Oil melted and cooled
  • 2 tsp Vanilla Extract
  • 1 ½ Cups Fresh or Frozen Blueberries extra for topping if desired
  • 1 tsp All Purpose Flour

Oat Crumble Topping

  • ⅓ Cup ( 40 g) All Purpose Flour
  • ½ Cup (50 grams) Old Fashioned Oats
  • ¼ Cup (50 g) Granulated Sugar
  • 4 Tbsp Unsalted Butter melted and cooled
  • 1 tsp Ground Cinnamon
  • 1 Tbsp Brewed Coffee

Instructions

  • Preheat oven to 375 F (190 C) and prepare your desired 6 or 12 muffin tray with non stick spray or paper liners.

Crumble

  • Stir together ingredients in a medium bowl using a fork and set aside.

Muffins

  • Whisk together flour, baking powder and salt in a small bowl.
  • In bowl of stand mixer with paddle attachment blend together sugar, eggs, yogurt, oil, vanilla, and coffee.
  • Next pour in flour mixture and thoroughly incorporate at medium-low speed.
  • Toss 1 ½ cups blueberries in 1-2 Tbsp flour for a light dusting. 
  • Gently fold blueberries into batter by hand using a spatula.
  • Evenly distribute the batter amongst the muffin wells.
  • Top batter with a few extra fresh blueberries.
  • Finally add your crumble sprinkle, using as much as you like! I use all of it!!
  • Bake 6 large muffin pan for 28-30 minutes or the smaller 12 muffin pan for 20-25 min or until toothpick comes out clean.
  • Cool in tray for 5 minutes and then remove muffins.

Notes

Serve warm with a fresh cup of coffee!
did you make this recipe?Mention @twocupsflour or tag #twocupsflour!

Nutrition

Calories: 376kcal
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Reader Interactions

Comments

  1. Karly

    May 04, 2018 at 7:22 am

    I wouldn’t have thought to combine coffee and blueberries but this looks amazing! Can’t wait to try!

    Reply
    • Jenn

      May 04, 2018 at 8:04 pm

      Thanks Karly! Just enough to get the flavor! Love these muffins:) Let me know if you do!

      Reply
  2. LinLin

    March 01, 2019 at 10:41 am

    Looks beautiful and delicious! Do you make your own muffin liners? if so, I’ll need to to learn how!

    Reply
    • Jenn

      March 15, 2019 at 3:57 pm

      Hi LinLin! Thanks so much! I believe these are Paperchef Tulip Cups!!

      Reply
    • Mandy Vega

      January 09, 2020 at 1:38 pm

      Go on YouTube they have videos on there that will teach you how

      Reply
  3. Karen

    July 07, 2019 at 5:11 pm

    5 stars
    Love these muffins, so easy to make! My kids loved them!

    Reply
    • Jenn

      July 07, 2019 at 5:59 pm

      So happy to hear that!!

      Reply
  4. Kim

    July 11, 2019 at 11:03 pm

    Can’t wait to try these! Not a fan of coffee, os there a substitution O coukd use? Thx in advance!

    Reply
    • Jenn

      July 12, 2019 at 6:49 am

      Hey Kim, Its a subtle coffee flavor, not overpowering. It helps to enhance the other flavors in the muffin. But you can substitute for 3 Tbsp of your favorite tea, water, or milk.

      Reply
  5. Kerry

    July 15, 2019 at 4:22 am

    If you don’t have percolated coffee how can I use instant coffee?

    Reply
    • Jenn

      July 28, 2019 at 2:51 pm

      You can make instant coffee and measure the same amount for muffins:)

      Reply
  6. Niki Scott

    May 01, 2020 at 7:26 pm

    5 stars
    These muffins are so delicious! I love that the recipe calls for coconut oil and yogurt… Makes the muffins so moist! And the coffee adds just a little something something! But the crumble… Oh my goodness! I could eat that by the spoonful, and maybe I did!😍😍😍

    Reply
    • Jenn

      May 01, 2020 at 7:30 pm

      I’m so glad you liked them Niki!! Thanks for trying the recipe!!!

      Reply
  7. Bahar

    May 03, 2020 at 4:13 pm

    5 stars
    Having tried quite a few recipes from JENN’s blog including this one leaving me with soft, coffee-enriched as well as easy-to-bake muffins. I dare say that all recipes of her blog are absolutely foolproof and always come with minor and point-by-point details. Strongly recommend to give a shot!

    Reply
  8. Judi Millman

    June 09, 2020 at 1:23 pm

    Can I make these muffins as a bread ??

    Reply
  9. Maggie

    January 23, 2021 at 6:50 pm

    Hi
    This looks delicious! Can’t wait to try!! Can I use regular full fat yogurt instead of Greek yogurt. Thanks 🙂

    Reply
    • Jenn

      January 24, 2021 at 11:18 am

      Hi Maggie! Yes you can substitute for yogurt or sour cream.

      Reply
  10. Cici

    January 22, 2022 at 11:45 am

    5 stars
    Love this! Tastes better than my
    Local bakery’s.

    Reply
  11. Lisa simonds

    January 22, 2022 at 11:48 am

    5 stars
    ❤️❤️❤️ Wouldn’t change a thing about this recipe. They’re big, fluffy, and, of course, delicious.

    Reply

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Hi I'm Jenn! Welcome to Two Cups Flour, a blog dedicated to delicious recipes and photography.About me!

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