Blueberry Coffee Cake Muffins
Recipe by: Catherine Pla
Makes 10 muffins
Blueberry Coffee Cake Muffins
I think these are my favorite muffins of all time. I love cinnamon swirl coffee cake, and these muffins provide all that deliciousness in a pint-sized portion.
Muffins
½ c unsalted butter, melted
1 c granulated sugar
2 eggs, room temperature
½ c sour cream
¼ c milk
2 t vanilla bean paste or extract
2 c all-purpose flour
½ t kosher salt
1 T baking powder
1 c fresh blueberries
Streusel
½ c brown sugar
2 t ground cinnamon
Pinch kosher salt
Crumb Topping
⅓ c brown sugar
¾ c all-purpose flour
2 t ground cinnamon
6 T butter, melted
Glaze (optional)
1 ½ c confectioners’ sugar
1 t vanilla extra
Pinch kosher salt
2-3 T milk
Preheat the oven to 425 degrees. Line a muffin tin with liners or butter the cups.
Whisk the butter and sugar together in a large bowl. Add the eggs, one at a time, beating well after each addition. Add the sour cream, milk, and vanilla and whisk to combine. Combine the flour, salt, and baking powder and fold the dry ingredients to the wet. Gently fold in blueberries. Set aside.
Make cinnamon sugar swirl by combining all ingredients. Set aside.
Combine all dry ingredients for the crumb topping in a separate bowl. Add the butter and stir until the mixture clumps together into crumbs. Set aside.
Use a large spoon or a cookie scoop (2 tablespoon size) to drop batter into prepared muffin cups. Fill approximately halfway. Place a large spoonful of the cinnamon sugar swirl over the bottom layer of the muffins. Then top with the same amount of batter.
Top each muffin with a large spoonful of crumbs, gently pressing crumbs into the top of the muffin so they stick.
Bake for 5 minutes at 425, then lower the oven temperature to 375 and bake for 15 minutes. Remove from the oven and let cool 15 minutes.
While muffins cool, make the glaze by combining all the glaze ingredients in a bowl, whisking until smooth. Drizzle glaze over the muffins.