These blueberry muffins are topped with a buttery streusel topping. They are perfect with a hot cup of coffee or tea! I’m sharing how to make the muffins plus a review of the Keurig Brewer, which is our new favorite way to make a cup of coffee.
This post is sponsored by Green Mountain Coffee. I was provided a complimentary Keurig Brewer to try out along with some Green Mountain Coffee k-cups in exchange for an honest review.
A few weeks ago, I made these really delicious blueberry coffee cake cookies. They were actually inspired by a blueberry coffee k-cup flavor I had just drunk. I’ve always loved blueberries but I never thought blueberry would pair so well with coffee.
I also made a few blueberry coffee cake muffins at the time just in case the cookies didn’t work out. The blueberry coffee cake muffins went so well with the coffee, too, so I wanted to share them. Because of the sweetness of the cake, I didn’t feel the need to add any sugar into my blueberry coffee, and the blueberry flavor in the coffee was enhanced by the blueberries in the muffins.
These coffee cake muffins are a fun way to make coffee cake when you don’t want to deal with making a whole coffee cake. They’re a step up from simple blueberry muffins and are studded with juicy blueberries and topped with a buttery streusel topping.
Tips for Making Blueberry Muffins
- For the best texture for your muffins, cream the butter and sugar until it’s light and fluffy.
- Mix the dry ingredients in a separate bowl before adding them to the wet ingredients. This makes it easier to make the batter without overmixing it, which can give your muffins a tough and chewy texture.
- You can use fresh or frozen blueberries for this recipe.
- Once I pour the batter into the muffin pan and add the streusel topping, I like to drop a few more blueberries on top, which gives the muffins a pretty presentation once they’re baked.
- The baked muffins will keep well at room temperature for a day or so. You can also freeze the muffins in an airtight container for up to two months.
- To rewarm frozen muffins, either leave them out at room temperature for a few hours or pop them in the microwave for 20 seconds or so to reheat them.
These blueberry coffee cake muffins are delicious with a hot cup of coffee. I didn’t feel like I needed any added sugar and milk in my coffee because the sweetness of the muffins went so well with plain black coffee.
I’m glad I made these muffins because we’ve been drinking a lot of coffee lately! We’ve gotten a lot of new toys in the kitchen since we got married. And one of my favorites has been the Keurig Brewer, a single cup brewing machine. The Keurig machine actually was not a wedding gift but arrived around the same time so I like to lump it with the wedding toys.
For months, DH had been telling me how his work was using the Keurig machine. He’d point it out when we were at William Sonoma or Costco or anywhere else it was on display. When he explained it to me, I didn’t really understand the appeal at first. But now I’m hooked.
I like having guests over just so I can offer them coffee. And they’ve all enjoyed it as well, oohing and ahhing over my machine. I’ve really enjoyed trying it out!
What is a Keurig Brewer?
The Keurig Brewer is a multi-function coffee maker that brews coffee as well as teas and juices. It’s a single-serving coffee maker that makes different amounts of coffee, including for travel-sized mugs.
Why I Love my Keurig Brewer
- Minimal clean-up. No more setting up, measuring out coffee grounds and throwing away a wet and soppy filter. Everything is contained in this tiny k-cup. All you do is turn on your system, pop the k-cup inside and it’s ready to brew. Throw away the tiny cup when you’re done.
- Variety. There are over 200 varieties! I like having variety when it comes to food and drinks. When I make coffee at home, I always have to stick to one or two flavors until I finish the bag. But with K-Cups, I can choose a different flavor every day. I still get excited deciding which flavor I’m in the mood for. Also, k-cups are produced by many different brands, including Starbucks, Emeril, Newman’s Own, Dunkin Donuts, just to name a few.
- So far my favorite flavors are the Green Mountain Blueberry Coffee and the Donut Shop Coffee. I like the blueberry one because of the blueberry flavor and the Donut Shop Coffee is just the right strength amount for me. Not too weak, not too strong. Just a good cup of coffee.
- Along with the machine, we’ve been getting sampler packs of k-cups once a month. DH came up with the great idea to put the k-cups on display on our old spice rack.
- Not Just Coffee. For your non-coffee drinking guests, they don’t just make k-cup coffees. They also make hot cocoa, apple cider, tea, juices. Also, there is an ice coffee k-cup flavor already mixed with cream and sugar. Okay, ice coffee is still coffee, but I put it here because it’s something that’s a little different.
- Super Quick. It takes less than a minute to brew a cup of coffee. My device also has three settings, so you can brew a small cup, medium cup, or large thermos-sized cup. We even use it now when we want some hot water for other stuff.
- My favorite accessory has been the stainless-steel thermos. I’ve collected a lot of travel mugs throughout the years and this is my absolute favorite one.
- The travel mug keeps my coffee warm longer, it doesn’t leak (it’s not guaranteed spill-proof, but so far it’s been leak-free whereas my other mugs leak every time coffee gets sloshed up), and it has an easy mouth spout piece that only opens when you press on the button, so it’s closed the rest of the time.
So, it’s pretty obvious we love our new coffee maker! We also love these blueberry coffee cake muffins, too. I need to make another batch because DH keeps asking for more.
Blueberry Coffee Cake Muffins
For the Muffins
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup fat free milk
- 1 cup fresh or frozen blueberries
- Additional blueberries for topping
For the Streusel
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter cold and cut into small cubes
Make the Muffins
- Preheat oven to 350°F. Line muffin pan with cupcake liners.
- Beat 1/2 cup butter and 1 cup white sugar until light and fluffy. Beat in egg and vanilla. In a small bowl, whisk together 2 cups flour, baking powder, and salt. Add flour mixture and milk to batter and beat until smooth. Stir in 1 cup of blueberries.
- Fill cupcake cups about 2/3 full with batter.
Make the Streusel
- Make streusel. Combine all ingredients into food processor and mix or use a fork, until mixture becomes crumbly. Sprinkle streusel generously across each muffin. Take additional blueberries and place a few on top of each muffin, press gently into the dough so that the blueberries don't fall out.
- Bake for about 20 minutes until a golden brown and toothpick inserted comes out clean.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.