It’s still blueberry season, and there’s no better summertime breakfast than a muffin packed to the brim with fresh blueberries. I’m a sucker for a good coupon, and had a fridge full of fresh blueberries after a few BOGO deals at the grocery store recently. But as much as I love fresh blueberries, it’s all about the muffin top for me. So I wanted to combine my love for Entemann’s coffee cake crumb topping with a fresh blueberry muffin for the ultimate breakfast with these Coffee Cake Blueberry Muffins.

I love baking muffins on the weekends because they make the house smell friggin delicious and since I put so much fruit in them I feel like they can be classified as a “well balanced healthy breakfast.” Which is completely true because anything goes in quarantine. Honestly, you could probably eat a piece of friggin blueberry pie if you wanted to. There are no rules when you’re allowed stretch pants 7 days a week. Which just makes me think, someone really needs to give me a four month warning before the world is going to open up and we need to put real pants on again.

Ever since I bought the jumbo muffin tins, I can’t go back to regular sized muffins. Serving size 1 giant muffin? Hell yeah. It also means more room for crumb topping. I have a few thoughts to share about my love of crumb topping. First, I learned this trick from Sally’s Bake Blog once where she baked the muffins for 5 minutes at 425 or 450 degrees to get the top nice and crunchy before lowering the temp for the rest of the bake time. Do this. It’s totally worth it. And muffins without crunchy toppings are a waste of calories. 

Second, sometimes I try to make a healthier crumb topping but we’re not in the business of healthy food blogging here. The more butter, sugar, flour the better the topping. I’ve tried a flourless crumb topping but it doesn’t hold together. I have fond memories of eating just the crumb topping off Entemann’s coffee crumb cake as a kid, and that’s what I want in my muffins. I also ate a lot of fruit by the foot and gushers, so growing up in the early 90s means I don’t truly understand a healthy food pyramid, but whatever. 

If you’re like me and have an abundance of bloobs in your fridge right now, bake up a batch of these Coffee Cake Blueberry Muffins and enjoy a sugar-filled but kind of healthy jumbo muffin. Enjoy!

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Yield: 8 Jumbo Muffins

Coffee Cake Blueberry Muffins

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

These are the perfect breakfast jam packed with fresh in-season blueberries and covered in a crunchy crumb topping.

Ingredients

Muffin Batter

• 1/2 cup light brown sugar
• 3/4 cup buttermilk
• 1/3 cup coconut oil, melted
• 2 eggs
• 1 teaspoon vanilla extract or vanilla paste
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 2 1/2 cups fresh blueberries

Crumb Topping

• 1/3 cup granulate sugar
• 1/3 cup light brown sugar
• 1 1/2 teaspoons cinnamon
• 1/2 cup (1 stick) butter, melted
• 1 1/2 cups all-purpose flour

Instructions

1. Preheat the oven to 425°F. Spray two jumbo-muffin pans with 8 paper muffin liners and non-stick spray.
2. To make the muffin batter, in a small bowl whisk the dry ingredients together - flour, baking powder, baking soda and cinnamon - and set aside.
3. In a large bowl, whisk together the light brown sugar and buttermilk. Whisk in the cooled melted coconut oil.
4. Gently whisk in the eggs one at a time, and then the vanilla extract until well blended.
5. Using a wooden spoon, slowly mix in the dry ingredients into the wet batter just until they are incorporated.
6. Use a spatula to fold in the blueberries. Spoon equal amounts of the batter into the 8-lined muffin tins and set aside.
7. To make the crumb topping, in a bowl use a wooden spoon to combine the granulated sugar, light brown sugar, cinnamon, melted butter and all-purpose flour until combined and crumbly.
8. Generously top each muffin cup with the crumb topping. Bake at 425°F for 5 minutes to get a nice crust on the topping.
9. Lower the temperature to 375°F and bake for an additional 17-22 minutes, until a skewer comes out of the center clean. I start checking the muffins at around 15 minutes, often rotating in the oven to ensure they are baking evenly. This batch took a full 21 minutes in the oven for me.
10. Remove from the oven, and let cool before transferring to a plate. Enjoy warm or my favorite, split in half and toasted with a little butter the next morning. Enjoy!