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Homemade Blueberry Swirl Coffee Cake Muffins. recipe photo
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Blueberry Swirl Coffee Cake Muffins.

These Blueberry Swirl Coffee Cake Muffins are bursting with juicy blueberries, cinnamon spice, and a crunchy crumble topping for the perfect cozy breakfast treat!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Blueberry, Breakfast, Cinnamon, Coffee Cake, Crumble, Easy, Muffins, Snack, Swirl
Servings: 12 servings

Ingredients

For the Crumble Topping:

  • 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

For the Muffin Batter:

  • 1/2 cup salted butter melted
  • 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

Instructions

Prep the Crumble Topping

  • Mix 3/4 cup all-purpose flour, 1/2 cup packed brown sugar, and 2 teaspoons cinnamon in a small bowl. Add 6 tablespoons cold butter, cubed or grated, and use a pastry cutter or fork to combine until coarse crumbs form. Chill in the fridge.

Mix the Wet Ingredients

  • In a large 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 smooth.

Combine Dry Ingredients

  • 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 in a separate bowl.

Bring It All Together

  • Slowly fold the dry ingredients into the wet ingredients with a spatula just until combined. Do not overmix.

Add Blueberries and Jam Swirl

  • Gently fold in 1 1/2 cups fresh or frozen blueberries. Line a 12-cup muffin tin with liners or spray with non-stick spray. Spoon half the batter evenly into the cups. Drop small spoonfuls of 1/3 cup blueberry jam over the batter, then top with remaining batter. Swirl the jam gently into the batter with a knife or skewer.

Add 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 comes out clean and tops are golden.

Cool and Enjoy

  • Let muffins cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely before serving.

Equipment

  • Muffin tin (12-cup size)
  • Muffin Liners or Non-stick Spray
  • Mixing Bowls
  • Whisk
  • Spatula
  • Pastry cutter or fork
  • Measuring Cups and Spoons
  • Cooling Rack

Notes

  • Keep the butter cold when making the crumble topping to ensure a crumbly texture.
  • Fold in blueberries gently to avoid breaking them and making the batter watery.
  • Use high-quality blueberry jam for a glossy, flavorful swirl.
  • These muffins store well at room temperature for 3 days or refrigerated for about a week.
  • Freeze individually wrapped muffins for up to 3 months for longer storage.