Go Back
+ servings
Print

Blueberry Coffee Cake Muffins

These blueberry coffee cake muffins dusted with a light cinnamon brown sugar topping are perfect for breakfast or snack! Pair with a delicious coffee, of course.
Course Baked Goods, Baking, Breakfast, Snack
Keyword Blueberry Coffee Cake, Coffee Cake, Healthy, Healthy baking, Muffins
Prep Time 15 minutes
Cook Time 25 minutes
Servings 12 muffins

Ingredients

For the Muffins:

  • 1/2 cup butter room temperature
  • 3/4 cup sugar
  • 2 large eggs
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 3/4 cup milk of choice
  • 1 tsp fresh lemon zest
  • 1 1/2 cups fresh blueberries

For the Cinnamon Sugar Topping:

  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon

Instructions

  • Preheat oven to 350F and prepare a muffin pan with oil or muffin liners. In a large mixing bowl, cream butter and sugar together. Add eggs, mixing well to combine.
  • Add whole wheat flour, all purpose flour, salt and baking powder then mix until just combined. All milk and mix until just combined, being mindful not to over-mix!
  • Fold lemon zest and blueberries into the muffin batter, then divide batter into the muffin pan.
  • Whisk together brown sugar and cinnamon, then sprinkle approx. 1 heaping tsp of the cinnamon sugar on to each muffin.
  • Bake for 20-25 minutes until golden and a toothpick comes out clean. Cool muffins in the pan for 5-10 minutes, then transfer to a wire rack and let cool completely.
  • Store muffins at room temperature for up to 4 days or in the freezer up to 3 months.