Recipe for Blueberry Coffee Crumble Muffins, the best blueberry muffins a coffee lover could ask for! Delicious blueberry and coffee flavored muffins topped with a cinnamon crumble.
Blueberry muffins are about as classic as classic can get. 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 muffin with honey is my comfort food.
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 muffins. The acidity in the yogurt reacts with the baking soda creating a “rise” in the batter.
Blueberry Coffee Crumble Muffins
Ingredients
Muffin Batter
- 2 cups (256 g) all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup (96 g) coconut sugar
- 3 Tbsp brewed coffee
- 1 cup (245 g) greek yogurt
- 1/4 cup ( 60 g) coconut oil melted and cooled
- 1 teaspoon vanilla extract
- 2 1/2 cups fresh or frozen blueberries
- 2 Tbsp flour
Crumble Topping
- 1 cup ( 128 g) all purpose flour
- 2/3 cup (85 g) raw organic sugar
- 8 tbsp unsalted butter melted and cooled
- 1 teaspoon cinnamon
- 1 Tbsp brewed coffee
Instructions
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Preheat oven to 375 F (190 C) and fill muffin tray with 12 paper liners
Crumble
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Stir together ingredients in a medium bowl using a fork and set aside.
Muffins
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Whisk together flour, baking powder and salt in a small bowl.
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In bowl of stand mixer with paddle attachment blend together eggs, oil, vanilla, and coffee.
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Next pour in flour mixture and thoroughly incorporate at medium-low speed.
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Toss 1 1/2 cups blueberries in 1-2 Tbsp flour for a light dusting.
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Gently fold blueberries into batter by hand using a spatula.
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Evenly distribute the batter amongst the 12 muffin wells.
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Top batter with remaining fresh blueberries.
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Finally add your crumble sprinkle, using as much as you like!
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Bake for 18-20 min or until toothpick comes out clean.
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Cool in tray for 5 minutes and then remove muffins.
Recipe Notes
Serve with warm with a fresh cup of coffee!
4 Comments
Karly
May 4, 2018 at 7:22 amI wouldn’t have thought to combine coffee and blueberries but this looks amazing! Can’t wait to try!
Jenn
May 4, 2018 at 8:04 pmThanks Karly! Just enough to get the flavor! Love these muffins:) Let me know if you do!
Kristine
June 9, 2018 at 4:30 pmStep #2 calls for adding butter to he mixer for muffins. There is no butter on the ingredient list for the muffin batter. How much butter??
Jenn
June 10, 2018 at 9:48 amI’m sorry Kristine, that was a typo and has been removed, there is no butter in the muffin mix, just in the streusel topping.