I bookmarked Pam’s Blueberry Coffee Cake Muffins several months ago and I’ve been wanting to make them for quite some time now but I never got around the chance to do so. But then I had this HUGE hankering for some coffee cake muffins earlier this week so I promised myself I’d whip up a batch over the weekend. Then I got Anuradha‘s muffin assignment for this week’s Muffin Monday – it was Dorie Greenspan‘s Coffee Break Muffins. I really wanted to make the blueberry coffee cake muffins and I had no intention of pushing that off for another couple of days so that’s when it hit me – why don’t I just combine the two and make a coffee muffin base filled with fresh, plump blueberries with a coffee cake crumble topping?

I honestly think this is my best adaptation yet. The coffee muffin base was so incredibly light and fluffy (Dorie Greenspan, you are amazing!), and I loved that you could actually taste the coffee. After all, the batter did get hit with 1 cup strong coffee and instant espresso powder. The added blueberries gave the muffins a fresh burst of fruity-tuityness in each bite and the crumb topping was the added cherry on top to perfection. 

I know I say this a lot but I think I just found my favorite muffin recipe yet – at least for now 🙂

Blueberry Coffee Coffee Cake Muffins (adapted from Dorie Greenspan’s Baking From My Home To Yours and For the Love of Cooking):

Yields 11 muffins

  • 2 cups all-purpose flour
  • 1 tablespoon instant espresso powder
  • 1/2 teaspoon cinnamon 
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1 cup strong coffee, cooled
  • 1/3 cup sugar
  • 1/3 cup brown sugar, packed
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 cup fresh blueberries
For the crumb topping:
  • 1/4 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 2 teaspoons cinnamon
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into bits

Preheat the oven to 400 degrees F.

Line a 12-cup standard muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)

To make the crumb topping, combine the flour, sugar and cinnamon a small bowl.

Add the cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Set aside in the refrigerator.

In a large bowl, combine the flour, espresso powder, cinnamon, baking powder and salt.

In a large glass measuring cup or another bowl, whisk together the butter, coffee, sugars, egg and vanilla.

Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Add the blueberries and gently toss to combine.

Scoop the batter evenly into the muffin tray.

Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.

Place into oven and bake for 16-18 minutes, or until a tester inserted in the center comes out clean.

Remove from oven and cool on a wire rack.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.


GIVEAWAY WINNER:

Thank you to everyone who entered the slow cooker giveaway. The lucky winner is comment number 2:

Amy Beth Marantino said…

i would love to win this

Congratulations to the winner. You have 48 hours to respond to my email, or else I’ll be picking another winner.