Blueberry Coffee Cake Muffins: Easy and Irresistibly Delicious
These blueberry coffee cake muffins are a delightful treat, perfectly combining the flavors of coffee cake and fresh blueberries.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 large egg
- 1 cup milk
- ⅓ cup vegetable oil
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the flour, sugar, baking powder, salt, and cinnamon together.
- In another bowl, whisk the egg, milk, and vegetable oil until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let cool for a few minutes before transferring to a wire rack.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For extra flavor, add lemon zest to the batter.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 22mg