The Best Blueberry Crumble Muffins a coffee lover could ask for! Delicious coffee flavored blueberry muffins generously topped with a cinnamon crumble.
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.
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.
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 2/3 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
Coffee Blueberry Crumble Muffins
- 2 Cups (256 g) All Purpose Flour
- 1 Tbsp Baking Powder
- 1/2 tsp Kosher Salt
- 2 Eggs
- 3/4 Cup (150 g) Granulated Sugar
- 4 Tbsp Brewed Coffee
- 1 cup (245 g) Plain Greek Yogurt
- 1/4 Cup ( 60 g) Coconut Oil melted and cooled
- 2 tsp Vanilla Extract
- 1 1/2 Cups Fresh or Frozen Blueberries extra for topping if desired
- 1 tsp All Purpose Flour
Oat Crumble Topping
- 1/3 Cup ( 40 g) All Purpose Flour
- 1/2 Cup (50 grams) Old Fashioned Oats
- 1/4 Cup (50 g) Granulated Sugar
- 4 Tbsp Unsalted Butter melted and cooled
- 1 tsp Ground Cinnamon
- 1 Tbsp Brewed Coffee
- Preheat oven to 375 F (190 C) and prepare your desired 6 or 12 muffin tray with non stick spray or paper liners.
- Stir together ingredients in a medium bowl using a fork and set aside.
- 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 1/2 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.