Blueberry Swirl Coffee Cake Muffins.

If you’re looking for a delightful breakfast treat or a mid-morning snack that combines the comforting flavors of coffee cake with the juicy burst of fresh blueberries, these Blueberry Swirl Coffee Cake Muffins are about to become your new favorite. Bursting with sweet blueberry jam and fresh berries, swirled into a tender, cinnamon-spiced batter, these muffins strike the perfect balance between fruity and cozy. Moist yet crumbly, each bite brings a little morning magic that pairs beautifully with your favorite cup of coffee or tea.

Why It’s My Go-To

There’s something so satisfying about a muffin that tastes like your favorite coffee cake but is perfectly portable and easy to share. These Blueberry Swirl Coffee Cake Muffins are my go-to because they manage to be both indulgent and wholesome. The use of Greek yogurt and buttermilk keeps the crumb tender and moist without relying on heavy cream or excessive oil. Plus, the swirl of high-quality blueberry jam along with fresh blueberries gives each muffin a juicy surprise that feels like a little burst of summer, no matter the season.

What really sets this recipe apart is the cinnamon brown sugar crumble topping. It adds a delightful crunch and warmth that makes these muffins feel like a celebration. Whether it’s a lazy Sunday brunch or a quick breakfast on-the-go, these muffins never disappoint. And because they’re made with simple ingredients you likely have on hand, they’re easy to whip up anytime the craving strikes.

Ingredients at a Glance

• 3/4 cup all-purpose flour (for the crumble topping)
• 1/2 cup packed brown sugar
• 2 teaspoons cinnamon (divided between topping and batter)
• 6 tablespoons cold butter, cubed or grated (for crumble topping)
• 1/2 cup salted butter, melted (for muffin batter)
• 1/2 cup real maple syrup
• 2 teaspoons vanilla extract
• 1/2 cup buttermilk
• 1/2 cup plain Greek yogurt
• 2 large eggs
• 2 cups all-purpose flour (for muffin batter)
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon kosher salt
• 1 1/2 cups fresh or frozen blueberries
• 1/3 cup high quality blueberry jam

Before You Start: Equipment

• Muffin tin (12-cup size) – for perfectly sized muffins.
• Muffin liners or non-stick spray – to make removal easy and cleanup a breeze.
• Mixing bowls – at least two, one for wet ingredients and one for dry.
• Whisk and spatula – for combining ingredients smoothly.
• Pastry cutter or fork – handy for making the crumble topping.
• Measuring cups and spoons – to ensure accurate ingredient amounts.
• Cooling rack – so muffins cool evenly without getting soggy.

Step-by-Step: Blueberry Swirl Coffee Cake Muffins.

Step 1: Prep the Crumble Topping

Start by mixing 3/4 cup all-purpose flour, 1/2 cup packed brown sugar, and 2 teaspoons cinnamon in a small bowl. Add 6 tablespoons of cold butter, cubed or grated, and use a pastry cutter or fork to combine until the mixture resembles coarse crumbs. Set aside in the fridge to keep cold while you prepare the batter.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together 1/2 cup melted salted butter, 1/2 cup real maple syrup, 2 teaspoons vanilla extract, 1/2 cup buttermilk, 1/2 cup plain Greek yogurt, and 2 large eggs until fully combined and smooth.

Step 3: Combine Dry Ingredients

In a separate bowl, sift together 2 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, and 1/2 teaspoon kosher salt. Make sure the baking powder and baking soda are evenly distributed for a good rise.

Step 4: Bring It All Together

Slowly add the dry ingredients to the wet ingredients, folding gently with a spatula just until combined. Avoid overmixing to keep the muffins tender.

Step 5: Add Blueberries and Jam Swirl

Fold in 1 1/2 cups fresh or frozen blueberries carefully to avoid breaking them up too much. Then, line your muffin tin with liners or spray generously with non-stick spray. Spoon half the batter evenly among 12 muffin cups. Drop small spoonfuls of 1/3 cup high quality blueberry jam over the batter in each cup, then top with the remaining muffin batter. Use a knife or skewer to swirl the jam gently into the batter for that beautiful blueberry swirl effect.

Step 6: Add the Crumble Topping and Bake

Sprinkle the chilled crumble topping generously over each muffin. Bake at 350°F (175°C) for 22–25 minutes or until a toothpick inserted in the center comes out clean. The tops should be golden and crumbly.

Step 7: Cool and Enjoy

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a cooling rack to cool completely. This keeps the bottoms from getting soggy and ensures your Blueberry Swirl Coffee Cake Muffins stay perfectly moist.

Spring–Summer–Fall–Winter Ideas

• Spring: Add a lemon zest twist to the crumble topping for a fresh zing.
• Summer: Swap blueberries for fresh raspberries or blackberries for a seasonal variation.
• Fall: Incorporate chopped pecans into the crumble topping for extra crunch and warmth.
• Winter: Use frozen blueberries and add a pinch of nutmeg to the batter to evoke cozy holiday flavors.

Pro Perspective

Professional bakers often stress the importance of keeping the butter cold when making the crumble topping, as this creates that signature crumbly texture rather than a greasy mess. Also, folding in the blueberries gently is crucial to prevent them from turning the batter purple and watery. Using a high-quality blueberry jam not only enhances flavor but also adds a glossy, attractive swirl that invites you to dig in. If you want to get creative, try layering in a bit of cream cheese filling for an indulgent surprise inside your muffins.

Shelf Life & Storage

Store your Blueberry Swirl Coffee Cake Muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge where they will last about a week—just bring them back to room temperature or warm slightly before eating. These muffins also freeze beautifully: wrap individually in plastic wrap and place in a freezer-safe bag for up to 3 months. Defrost overnight in the fridge or warm in the microwave for a quick treat.

Frequently Asked Questions

Can I use frozen blueberries in this recipe?

Absolutely! Frozen blueberries work perfectly in these muffins. Just make sure not to thaw them before folding into the batter to avoid excess moisture making the muffins soggy.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, mix 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using—it creates a similar acidity and texture.

How do I prevent the blueberry jam from sinking?

Swirling the jam gently with a toothpick or knife right after adding the batter helps distribute it evenly without sinking. Also, layering batter–jam–batter ensures the jam stays nestled within the muffin rather than sinking to the bottom.

Can I make these muffins vegan?

This particular recipe relies on eggs, butter, and dairy for its tender crumb and rich flavor. However, you can experiment with plant-based alternatives such as flax eggs, dairy-free butter, and vegan yogurt, but results may vary slightly in texture and rise.

Desserts to Finish

• Lemon Poppy Blueberry Zucchini Bread – a moist bread bursting with fresh flavors.
• Honey Banana Muffins Recipe – naturally sweet and perfect for on-the-go mornings.
• Chocolate Chip Zucchini Coffee Cake – for a chocolatey twist on classic coffee cake.

Save & Share

If you loved these Blueberry Swirl Coffee Cake Muffins, don’t forget to bookmark this recipe and share it with friends and family. Whether you’re hosting a brunch or just want a special treat in your lunch box, these muffins are guaranteed to brighten anyone’s day. Tag your photos and let me know how your muffins turned out—I can’t wait to see your beautiful blueberry swirls!

These muffins bring together the best of fruit, spice, and crumbly topping in a way that’s sure to satisfy your sweet tooth without being overly heavy. Try them alongside your morning coffee or pack a few for an afternoon pick-me-up. Happy baking!

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