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Easy Blueberry Coffee Cake Muffins Recipe

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Once you get used to enjoying a slice of coffee cake with your favorite caffeinated drink, you get hooked. The spongy cake and its lovely streusel topping, the buttery crumbles flavored with cinnamon; you just fall in love with the combination.

Coffee cakes are already awesome, that’s for sure, but they’re also a starting point for more exciting recipes like these fantastic blueberry coffee cake muffins. Coffee cake muffins are not dissimilar to your regular coffee cake, but they’re easier to carry around and are prettier!

Why blueberries? Because for me, they’re the best berries of them all, they’re just nice! If you want to substitute them for other berry or even another ingredient like crushed nuts, raisins or bits of chocolate, by all means, do so. Have fun customizing your coffee cake muffins!

Easy Blueberry Coffee Cake Muffins Recipe-2

What you’ll need

This recipe is quite easy, so don’t be intimidated by the long list of ingredients below — you already have most of them at home. All-purpose flour, sugar, cooking oil, milk, eggs, vanilla extract, baking powder and salt. That’s easy to remember, right?

The only thing you’ll have to go out and buy is the blueberries, and although you can use frozen fruit, try to use the fresh kind instead for the best results.

For the coffee cake muffin topping, you’ll need brown sugar, cinnamon, flour and butter. You’ll end up with the crumbliest and butteriest streusel ever. That’s the cake’s signature right there!

Putting together the muffin dough takes only fifteen minutes, and these bake quite fast, so you’ll have a bunch of coffee cake muffins in hand faster than you think!

How to Make It

  • Prep Time15 min
  • Cook Time30 min
  • Total Time45 min
  • Serving Size9
  • Energy274 cal


For the topping:



Preheat the oven to 350°F and line a 9-muffin tin with paper muffin cases.


In a large mixing bowl, combine the flour, sugar, baking powder and salt.


In a second mixing bowl, combine the oil, milk, egg and vanilla extract.


Using a stand mixer, mix the flour mixture with the wet ingredient mixture until a you have a batter. Fold in the blueberries.


Pour the batter into muffin tins.


To make the crumble topping, mix the flour, brown sugar and cinnamon in a small bowl and slowly incorporate the butter. Top the muffins with the crumble.


Bake for 30 minutes or until cooked through. Insert a wood pick to make sure the center of the muffins is fully cooked.

  • Nutrition Facts

  • Serving Size9
  • Amount per serving
  • Calories274
  • % Daily Value*Standard DV
  • Total Fat12.2 g78 g15.64%
  • Saturated Fat4.8 g20 g24%
  • Cholesterol33 mg300 mg11%
  • Sodium182 mg2300 mg7.91%
  • Total Carbohydrate39.2 g275 g14.25%
  • Dietary Fiber1.3 g28 g4.64%
  • Total Sugars21.3 g
  • Protein3.4 g50 g6.8%
  • Calcium108 mg1300 mg8.31%
  • Iron2 mg18 mg11.11%
  • Potassium233 mg4700 mg4.96%
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