Blueberry Coffee Cake Recipe
One of these Blueberry Coffee Cake Muffins on a quiet Sunday morning with a cup of coffee won't fix all of your problems, but it ain't gonna hurt. They're perfectly sweet and an easy baking recipe to make with kids.
Yield: 12 muffins
Calories: 302kcal
Equipment
- 1 muffin tin
Materials
- ½ cup unsalted butter melted
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp vanilla
- 2 eggs
- ½ cup milk
- 1¾ cups all purpose flour
- 2 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp kosher salt
- 1 cup blueberries fresh or frozen
For the topping
- ½ cup all purpose flour
- ½ cup brown sugar
- 4 tbsp softened butter
- 1 tsp cinnamon
- sprinkle of salt
For icing
- 1 cup powdered sugar sifted
- 1 - 2 tbsp milk
- ½ tsp vanilla
Instructions
- Preheat oven to 375℉. In a large bowl, use an electric hand mixer to beat together butter, granulated sugar, brown sugar, vanilla, eggs, and milk. Beat until smooth.
- Next, add in the flour, baking powder, salt, and cinnamon. Use a rubber spatula to gently combine. Be careful to not overmix. Then, fold in the blueberries.
- Transfer the batter to a lined muffin tin. If you don't have muffin liners, cut parchment paper into squares, lightly grease the tin indents, and use a cup or bottle to press them in.
- For the topping, mix together all of the ingredients until combined and slightly crumbly. Crumble this on top of the muffins.
- Transfer to oven and bake for 24 minutes.
- Remove from the oven and allow to cool for 20 minutes.
- Mix together icing ingredients and drizzle on top of cooled muffins.
Nutrition
Calories: 302kcal | Carbohydrates: 53g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 130mg | Potassium: 83mg | Fiber: 2g | Sugar: 33g | Vitamin A: 263IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg