Blueberry Coffee Cake Muffins Recipes

BLUEBERRY MUFFIN CAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray an 8x8-inch baking pan with cooking spray.
• Toss blueberries and 1/2 cup of flour in a small bowl until blueberries are coated. Set aside.
• Beat together sugar and oil with an electric mixer in a large bowl. Add milk, egg, and vanilla extract. Mix remaining 1 cup flour, baking powder, and salt in a small bowl. Add flour mixture to sugar mixture; mix until just combined. fold in blueberry mixture. Pour batter into the prepared baking pan.
• Mix together brown sugar, 1/3 cup flour, and cinnamon in a bowl. Cut in butter until topping mixture is crumbly. Sprinkle on top of the cake batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven and allow to cool before serving.

BLUEBERRY COFFEE CAKE MUFFINS

Steps:

• Preheat the oven to 350°F.
• Place 16 paper liners in muffin pans.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
• With the mixer on low speed, add the eggs one at a time, then add the vanilla, sour cream, and milk.
• In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
• With the mixer on low speed add the flour mixture to the batter and beat until just mixed.
• Fold in the blueberries with a spatula and be sure the batter is completely mixed.
• Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

BLUEBERRY COFFEE CAKE MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Place liners in muffin pans.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
• Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

BLUEBERRY-ALMOND MUFFIN TOPS

Steps:

• Heat oven to 400°F (375°F for dark or nonstick pan). Line large cookie sheet with cooking parchment paper; set aside.
• In medium bowl, stir muffin tops mix, water, oil and egg just until blended (batter will be thick). Stir in almonds and lemon peel.
• Drop batter by rounded tablespoonfuls about 2 inches apart onto lined cookie sheet. Top each muffin top with streusel (from box), about 1/2 teaspoon. Bake 10 to 13 minutes or until edges are light golden brown. Immediately remove from cookie sheet to cooling rack. Cool completely.
• In small bowl, mix Icing ingredients until smooth and thin enough to drizzle. Drizzle over muffin tops. Store in airtight container at room temperature.

BLUEBERRY COFFEE CAKE MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Place liners in muffin tin.
• In a large bowl Cream the butter and sugar until light and fluffy, about 5 minutes with a mixer on medium speed.
• With the mixer on low speed, add the eggs 1 at a time.
• Then, add the vanilla,yogurt, and milk.
• In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt.
• In a small bowl using a spatula mix 2 cups of blueberries with 1 tablespoon of the flour mixture.
• Add the flour mixture to the batter and use a wooden spoon to mix together until just combined . . .
• Fold in the 2 cups of blueberries and lemon zest with a spatula and be sure the batter is completely mixed.but do not overmix.
• Scoop the batter into the prepared muffin pans , using an ice cream scoop or 1/4 measuring cup.
• Top each muffin with two blueberries from 1/2 cup of blueberries.
• Bake for 25 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.