What’s Next on my Plate:

Hawaiian Mahi Mahi rolls stuffed with mango and macadamia nut stuffing

Æbelskiver (Danish Filled Pancakes)

Chicken Canzanese with Polenta Cakes

Lillet Poached Pears with Thyme & Pepper

Triple Lemon Baked Doughnuts

Hasenpfeffer
(German Braised Rabbit Stew)

Pesto Goat Cheese Chicken Cordon Bleu

Blueberry Coffee Cake Muffins

Aug 11th, 2011 by Kat | 5

Ingredients
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup butter, melted and cooled slightly
1 egg, lightly beaten
2/3 cup milk
1 1/2 cups fresh blueberries (about 1 pint)

For the streusel topping
1/2 cup sugar
1/4 cup all-purpose flour
1/4 cup butter, cubed
2 teaspoons ground cinnamon

Directions
Preheat oven to 400F. Grease muffin cups or line with muffin liners.

Combine flour, sugar, salt and baking powder in one bowl. In another small bowl, combine melted butter, milk and egg. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To make streusel topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork until it looks like coarse sand. Sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until a toothpick come out clean and they are a golden brown.

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5 Comments on “Blueberry Coffee Cake Muffins”


  1. Sasha @ The Procrastobaker said:

    How absolutely beautiful, seriously your picture is just gorgeous! this looks like a lovely basic recipe that i definitely need to try sooner rather than later :)


  2. Dean said:

    those look awesome… I am going to make them! (and the recipe doesn’t look look hard :) And the nice thing, all of the ingredients are things that we always have in the kitchen, except maybe blueberries, but we often have them too.
    I always have trouble getting the topping just right and to look as good as yours. I will try your recipe and using the fork to mix. Thanks!


  3. Kat said:

    @Dean: not hard at all really…. your basic blueberry muffin with the crumbly top. I’ve found using the fork helps. I used to use my hands to make the struesel stuff, but I think that the warmth from fingers was doing something to the butter, so I started to use the fork. Seems to work!


  4. Jenny said:

    Do you mix the wet ingredients with a hand mixer? Or with a spatula?

    Thanks!


  5. Kat said:

    “Muffin method” is method for muffins, thus no using a mixer (that would be the creaming method — creaming method will make flat muffins). If you haven’t heard of “Muffin Method” or “Creaming Method”, just google — you’ll find load of results. Good luck!

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