Blueberry Coffee Cake Muffins

Blueberry Coffee Cake Muffins

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Weekend coffee cake goes portable for a delicious breakfast on the go.

  • 1 1/2 Cups Fresh Blueberries
  • 2 3/4 Cups Unbleached Flour (Divided)
  • 1/2 Cup Light Brown Sugar
  • 1/2 Cup Pecans (Chopped)
  • 1/2 Cup Butter (Room Temperature & Divided)
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Ground Cinnamon
  • 3/4 Teaspoon Kosher Salt
  • 1 Cup Sugar
  • 2 Large Eggs
  • 2 Teaspoons Vanilla Extract
  • 1 Cup Sour Cream
  1. Preheat oven to 375 degrees.
  2. Line two 12 cup muffin tins with 16 liners. Set aside.
  3. In medium-size bowl toss blueberries with 1 tablespoon flour.
  4. In another medium-size bowl combine brown sugar, pecans, 3 tablespoons flour, and 3 tablespoons butter. Gently work butter into mixture to form course crumbs. Place in freezer while making batter.
  5. In large-size bowl combine remaining flour, baking powder, cinnamon, and kosher salt. In another large-size bowl beat remaining butter and sugar until smooth. Beat in eggs one at a time. Add vanilla until blended. Beat in flour mixture and sour cream, alternating between the two, until just combined. Make sure not to overmix.
  6. Divide batter among muffin cups. Fill to just under rim of liner. Remove crumb mixture from freezer and spoon topping over batter.
  7. Place in oven 22 to 25 minutes until toothpick inserted into center coms out clean.
  8. Remove from oven and cool on wire rack before serving.
  9. Serve warm or room temperature.
  10. Makes 16
  11. Prep Time: 25 Minutes Cook Time: 25 Minutes Total Time: 50 Minutes
  12. "Work With What You Got!"
  13. ©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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