What’s the difference between coffee cake muffins and regular muffins?

Coffee cake muffins feature a cinnamon-sugar crumb topping , and sometimes a swirl inside the batter. They’re richer, more dessert-like, and often have a tender, cake-like crumb thanks to sour cream or yogurt in the base.

Can I use frozen blueberries instead of fresh?

Absolutely! Just be sure to toss frozen berries in flour and add them straight from the freezer — no thawing. This helps prevent bleeding and sinking, so your muffins look and taste just right.

How do I keep the crumb topping from sinking into the batter?

After spooning the batter into the muffin cups, gently press the crumb topping into the top of each muffin. Don’t mix it in or leave it too loose — light pressure helps it stay in place and bake up beautifully crisp.

Can I make these muffins ahead of time?

Yes! These muffins are perfect for making ahead. You can bake and store them at room temperature for 3 days, refrigerate for 5, or freeze them for up to 2 months. Reheat in the microwave or oven when ready to serve.

Can I turn coffee cake into muffins?

Absolutely! Coffee cake batter actually works beautifully in muffin form. The same moist, rich texture and cinnamon-sugar topping you love in a slice of coffee cake translates perfectly into individual portions. Blueberry coffee cake muffins offer that signature crumb topping, just in handheld form — plus, they bake faster and are easier to serve or freeze.

How can I intensify the blueberry flavor?

If you want your blueberry coffee cake muffins to pack more berry punch, try one (or all!) of these tips: Add lemon zest to the batter to brighten the berry notes Use wild blueberries , which are smaller but have a more concentrated flavor Macerate fresh blueberries in a teaspoon of sugar and a few drops of lemon juice before folding them in — it brings out their natural sweetness

What’s the secret to moist muffins?

Moist muffins are all about balance and technique. For super-soft blueberry coffee cake muffins , make sure to: Use room-temperature butter, eggs, and sour cream Cream the butter and sugar well until light and fluffy Don’t overmix once the flour goes in — this keeps the crumb tender Bake just until a toothpick comes out clean, not dry Also, sour cream or Greek yogurt is your best friend. It adds moisture and a slight tang that makes every bite melt-in-your-mouth good.

What muffin is most popular around the world?

You guessed it — the blueberry muffin is the world’s top pick. Especially in North America, it reigns supreme in coffee shops, bakeries, and home kitchens alike. Its timeless appeal lies in its balance of sweet and tart, moist crumb, and versatility for add-ins.

9 Mind-Blowing Blueberry Coffee Cake Muffins That Everyone Will Love

Description

These Blueberry Coffee Cake Muffins are soft, moist, and topped with a buttery cinnamon crumb! The perfect make-ahead treat for breakfast, brunch, or coffee breaks.

Ingredients

Scale

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 1/2 cups fresh blueberries
1/2 cup light brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold unsalted butter, diced

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Instructions

Preheat oven to 350°F and line muffin tin.
In a bowl, whisk flour, baking powder, soda, and salt.
Cream butter and sugar in a separate bowl until fluffy.
Add eggs and vanilla; mix thoroughly.
Fold in sour cream, then dry ingredients gradually.
Gently stir in blueberries with a spatula.
Combine brown sugar, flour, and cinnamon.
Cut in butter with pastry cutter or fingers until crumbly.
Set aside.
Scoop batter into muffin liners (¾ full).
Sprinkle crumb topping generously over each muffin.
Bake for 25–30 minutes or until a toothpick comes out clean.
Cool for 10 minutes before transferring to wire rack.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American