Blueberry Coffeecake Muffins

Two of my favorite breakfast treats–coffeecake and blueberry muffins–come together in this fabulous recipe. Really, these muffins are like little blueberry coffeecakes, loaded with a nutty crumb topping (the best part, if you ask me).

My family loved these muffins as much as I did. I can tell when they take two muffins for breakfast instead of just one that it’s a winning recipe. And they all took two, every single morning. Which means the muffins didn’t last long….although I did manage to get some into the freezer for later. The muffins freeze beautifully and make a quick grab-and-go breakfast or a delicious after school snack. Don’t be afraid to pile on the crumb topping. You’ll be glad you did!

Blueberry Coffeecake Muffins
Yields 24
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
258 calories
35 g
27 g
12 g
4 g
3 g
82 g
78 g
18 g
0 g
8 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 258
Calories from Fat 108
% Daily Value *
Total Fat 12g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 27mg
Sodium 78mg
Total Carbohydrates 35g
Dietary Fiber 1g
Sugars 18g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the muffins
  1. 3 cups flour
  2. 1 cup brown sugar
  3. 2 tablespoons baking powder
  4. 2 teaspoons cinnamon
  5. 1/2 teaspoon nutmeg
  6. 1/2 teaspoon salt
  7. 1 1/2 cups buttermilk
  8. 2/3 cup canola oil
  9. 2 eggs
  10. 2 cups fresh blueberries + 2 teaspoons flour
  11. For the topping
  12. 3/4 cup flour
  13. 3/4 cup brown sugar
  14. 1 teaspoon cinnamon
  15. 1/2 cup cold butter, cubed
  16. 1/2 cup pecans, chopped
  1. Preheat oven to 400 degrees. Line 24 muffin cups with paper liners.
  2. In a large bowl, mix together the flour, brown sugar, baking powder, cinnamon, nutmeg and salt. In a medium bowl, whisk together the buttermilk, oil and eggs. Stir the wet ingredients into the dry ingredients until just combined. Do not over-mix.
  3. In a small bowl, toss the blueberries with the 2 teaspoons of flour until well coated. Gently fold the blueberries into the batter. Fill the prepared muffin tins 2/3 full.
  4. Prepare the topping by combining the flour, brown sugar and cinnamon in a small bowl. Cut in the butter until the mixture resembles coarse crumbs. Stir in the chopped pecans.
  5. Sprinkle the muffins generously with the crumb topping. You may not use all of the topping, but you should use most of it.
  6. Bake for 17-20 minutes. Remove from oven and cool on wire racks for 5-10 minutes before removing muffins from pans to cool completely.
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Who Dished It Up First: This is an original recipe.



  1. Oh my – I could really go for one of those this morning. YUM!

  2. The fact that you are taste-testing your recipes by feeding three growing boys lends a lot of authenticity to your recommendations. If they are taking two muffins for breakfast, I know these must be delicious!

  3. Yummm! I could have these for breakfast too.

  4. These look fantastic! LOVE a good blueberry muffin, and I adore coffeecake, so these are a match made in heaven. Thanks for sharing!

  5. So is two tablespoons a type o? Seems like a lot of baking powder, I could see two teaspoons but two tablespoons?

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