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Split blueberry muffin to show inside texture, on marble with more muffins and blueberries in the background

Blueberry Coffee Cake Muffins

Moist and tender coffee cake muffins studded with fresh blueberries and a cinnamon sugar topping that bakes to a delightful crunch.
Yield: 8 muffins
Cook Time: 15 minutes
Total Time: 45 minutes

Ingredients

  • ¼ cup / 56 g (1/2 stick) unsalted butter, at room temperature
  • ½ cup / 100 g granulated sugar
  • 1 large egg, at room temperature
  • 1 cup / 125 g all-purpose flour
  • ¾ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ½ cup / 135 g full-fat sour cream, at room temperature
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract, optional
  • 1 cup / 100 g fresh blueberries, washed and dried

For topping:

  • 2 tablespoons / 24 g granulated sugar
  • ½ teaspoon ground cinnamon

Instructions

  • Preheat oven to 400 degrees F. Line 8 cups of a standard muffin tin with paper liners; if not using liners, spray cups with cooking spray.
  • In a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together until fluffy, 2 to 3 minutes. Add egg and mix until incorporated.
  • In a bowl, whisk together flour, baking soda, baking powder and salt until incorporated.
  • Alternate adding half of sour cream to batter, followed by half of dry ingredients, mixing well after each addition. Scrape down the sides of the bowl, then repeat with remaining sour cream and flour until just incorporated. Mix in extracts.
  • In a small bowl, whisk together sugar and cinnamon.
  • Dollop a small spoonful of batter into the bottom of each muffin cup and spread out slightly. Fold blueberries into remaining batter, then divide between muffin cups (you'll end up with about 1/4 cup of batter total per cup).
  • Sprinkle tops generously with cinnamon sugar.
  • Bake for 7 minutes, then reduce oven temperature to 375 degrees F and bake for 7 to 9 minutes more or until top is cracked and golden brown and a toothpick inserted near the center comes out clean.
  • Place pan on a wire rack to cool. Run a knife around the edge to release any stuck on bits, then gently twist the muffin to release the sides and bottom before removing from pan. Muffins will keep at room temperature in an airtight container for up to 3 days.