Blueberry Coffee Cake Muffins Recipe

Name: Blueberry Coffee Cake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all purpose flour; 1/4 cup light brown sugar packed; 2 tablespoons granulated sugar; 1/4 teaspoon kosher salt; 4 tablespoons butter cold, cut into small pieces; 1 1/4 cups granulated sugar; 3/4 cup vegetable oil; 2 1/2 cups all purpose flour; 2 tablespoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon kosher salt; 3/4 cup sour cream; 3 eggs; 1 teaspoon grated lemon peel; 1 teaspoon pure vanilla extract; 1 pint fresh blueberries

Servings: persons

1/2 cup all purpose flour
1/4 cup light brown sugar packed
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
4 tablespoons butter cold, cut into small pieces
1 1/4 cups granulated sugar
3/4 cup vegetable oil
2 1/2 cups all purpose flour
2 tablespoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup sour cream
3 eggs
1 teaspoon grated lemon peel
1 teaspoon pure vanilla extract
1 pint fresh blueberries

1
Preheat oven to 350u00b0F. Line 12-cavity standard muffin pan with paper liners and lightly spray with nonstick pan spray.
2
To prepare streusel topping, add flour, brown sugar, granulated sugar and salt to Bowl of KitchenAid(R) Artisan Stand Mixer. Attach Bowl and Flat Beater to mixer. Turn to Speed 1 and mix 1 to 2 minutes or until well combined. Add butter and mix 1 minute or until mixture forms small pea-sized pieces. Set streusel topping aside. Wash and dry mixer bowl.
3
To prepare muffin batter, add sugar and oil to clean Mixer Bowl. Attach Bowl andFlat Beater to Mixer. Turn to Speed 2 and mix 2 minutes or until well blended.
4
Sift flour, baking powder, baking soda and salt in separate bowl. Add to sugar mixture. Turn to Speed 1 and mix 1 minute or just until combined. Continuing on Speed 1, add sour cream, eggs, lemon peel and vanilla. Mix 1 minute or until well blended.
5
Fill each muffin cup halfway with batter. Top with 5 or 6 blueberries and 2 teaspoons streusel topping. Repeat layers of batter, berries and streusel to fill cups completely.
6
Bake 20 to 25 minutes or until tops are golden brown.

1368

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup all purpose flour, 1/4 cup light brown sugar packed, 2 tablespoons granulated sugar, 1/4 teaspoon kosher salt, and more.

Yes, Blueberry Coffee Cake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Coffee Cake Muffins

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