Blueberry Coffee Cake Muffins

These Blueberry muffins are more of a cake like muffin. I modified it from The America's Test Kitchen Family Baking Book on a plain muffin recipe they have. I made mine in a jumbo silicone muffin cup but you can definitely fill a regular sized muffin tray lined with cupcake papers.




The really nice thing about this recipe is that it is all done in the food processor making it quick and easy! You could do it by hand with a pastry blender and spoon if you want a work out:)

Blueberry Coffee Cake Muffins

• 1 cup granulate sugar
• 1 1/2 cups flour
• 1/2 cup packed dark brown sugar
• 1 Tbs cinnamon
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 1/2 sticks unsalted butter, chilled and cut into pieces
• 3 eggs
• 1/2 c plain yogurt or sour cream
• 1 1/2 c blueberries dusted with 1 Tbs flour

Preheat oven to 350 degrees and oil or place the liners in your muffins cups/tin.

In the bowl of your food processor pulse the white sugar, 1/2 cup flour and 1/4 cup brown sugar together. Remove 3/4 cup of this mixture to a small bowl and whisk in the 1/4 more brown sugar and the cinnamon. Set aside, this is your streusel topping.

Put 1 c of remaining flour, baking powder, salt and baking soda in the food processor and pulse until combined. Now add the butter and pulse until it is like course sand. Add the eggs and yogurt an pulse again until combined.

Now transfer to a medium bowl and stir in the blueberries until just combined. With a ice cream scoop fill the muffin cups 1/3 full and then sprinkle a good covering of the streusel topping on the batter. Top with another scoop of batter to fill it 2/3-3/4 full. Top the batter with another generous sprinkling of the topping and you are ready for the oven. Bake for 20 until a toothpick comes out clean. I think mine took 25-30 minutes or so because the muffins were bigger.

Cool slightly in the pan and then turn out to finish cooling on a wire rack.