BLUEBERRY SWIRL COFFEE CAKE MUFFINS
Moist blueberry muffins studded with fresh blueberries, swirled with blueberry jam, topped with double the cinnamon streusel, and served warm, fresh out of the oven, with a generous smear of butter!
Provided by Tieghan Gerard
Time 45m
Number Of Ingredients 17
Steps:
- 1. Preheat the oven to 350 degrees F. Line 12-16 muffin tins with paper liners.2. To make the streusel: In a small bowl, add the flour, brown sugar, cinnamon, and butter. Mix together with your hands until you have a crumbly mixture. Set aside.3. In a large mixing bowl, whisk together the butter, maple syrup, vanilla, buttermilk, greek yogurt, and eggs until smooth. Add the flour, baking powder, baking soda, cinnamon, and salt, mix until just combined. Gently fold in the blueberries and blueberry jam, being careful not to over mix. Remember, you're going for a blueberry swirl look. 4. Divide the batter among the prepared tins. Evenly sprinkle the streusel over the batter. Transfer to the oven bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature.
Nutrition Facts : Calories 266 kcal, ServingSize 1 serving
BLUEBERRY COFFEE CAKE MUFFINS
Make and share this Blueberry Coffee Cake Muffins recipe from Food.com.
Provided by Miraklegirl
Categories Quick Breads
Time 35m
Yield 16 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- Place 16 paper liners in muffin pans.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
- With the mixer on low speed, add the eggs one at a time, then add the vanilla, sour cream, and milk.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- With the mixer on low speed add the flour mixture to the batter and beat until just mixed.
- Fold in the blueberries with a spatula and be sure the batter is completely mixed.
- Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
BLUEBERRY COFFEE CAKE MUFFINS
Make and share this Blueberry Coffee Cake Muffins recipe from Food.com.
Provided by Ruby
Categories Dessert
Time 45m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Place liners in muffin tin.
- In a large bowl Cream the butter and sugar until light and fluffy, about 5 minutes with a mixer on medium speed.
- With the mixer on low speed, add the eggs 1 at a time.
- Then, add the vanilla,yogurt, and milk.
- In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt.
- In a small bowl using a spatula mix 2 cups of blueberries with 1 tablespoon of the flour mixture.
- Add the flour mixture to the batter and use a wooden spoon to mix together until just combined . . .
- Fold in the 2 cups of blueberries and lemon zest with a spatula and be sure the batter is completely mixed.but do not overmix.
- Scoop the batter into the prepared muffin pans , using an ice cream scoop or 1/4 measuring cup.
- Top each muffin with two blueberries from 1/2 cup of blueberries.
- Bake for 25 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
Nutrition Facts : Calories 232.9, Fat 9.3, SaturatedFat 5.5, Cholesterol 53.6, Sodium 163.1, Carbohydrate 34.4, Fiber 1, Sugar 19.8, Protein 3.7
BLUEBERRY-SWIRL COFFEE CAKE (HEALTHY)
This coffe cake is amazing!! You have to try it. I found this recipe in a cookbook i recently purchased: Cooking Smart for a Healthy Heart. This moist and tender cake is bursting with juicy berries. Brown sugar and cinnamon make it so melt-in-your mouth delicious that you won't believe that its lower in calories, fat, and cholesterol than traditional coffee cake. And the aroma from the baking cake is sure to rouse the sleepyheads at your house. Serve it warm from the oven-it's worth waking up for. :) Traditional coffe cake recipes call for at least 2 egg, but using just one whole egg and an egg white ensure that your cake will have a light, delicate texture. It also makes this even healthier.
Provided by Baking Latina Girl
Categories Breads
Time 1h
Yield 1 13 x 9-inch baking pan, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour 13 x 9-inch caking pan.
- Toss 2 cups blueberries, brown sugar, and cinnamon in small bowl until berries are coated.
- Cream margarine/butter and granulated sugar with electric mixer at high speed until light and fluffy, about 4 minutes.
- Add egg and egg white and beat 2 minutes. Beat in lemon zest.
- Reduce speed to low. Add flour alternatively with milk, one-third at a time, stopping mixer occasionally to scrape bowl with rubber spatula.
- DO NOT OVERBEAT! If you do, you will have a very though cake.
- Spread half of batter into pan and sprinkle with blueberry mixture.
- Spoon remaining batter on top, spreadinng evenly.
- Swirl through batter several times with knike, then top with remaining 1/2 cup of blueberries.
- Bake until toothpick inserted in center comes out with moist crumbs clinging, 40 to 45 minutes.
- Cool in pan on wire rack 15 minutes (or eat it straight out of the oven).
- Cut into 16 equal pieces.
- Serve and enjoy!
BAREFOOT CONTESSA'S BLUEBERRY COFFEE CAKE MUFFINS
Adapted from the Barefoot Contessa Family Style Cookbook, 2002. At the intro of this recipe Ina Garten says that there were days that her specialty food shop would bake 2,000 of these muffins on a Saturday morning and by 9:30AM, they would all be gone! I changed the recipe just a bit, instead of using 2 1/2 cups all-purpose white flour, I split the flour between all-purpose white flour and wheat flour. You don't have to do this, if you don't want to. I always try to incorporate wheat flour into recipes that call for flour.
Provided by Juenessa
Categories Quick Breads
Time 50m
Yield 16 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Place 16 paper liners in muffin pans.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
- With the mixer on low speed, add the eggs one at a time, then add the vanilla, sour cream, and milk.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- With the mixer on low speed add the flour mixture to the batter and beat until just mixed.
- Fold in the blueberries with a spatula and be sure the batter is completely mixed.
- Scoop the batter into the prepared muffin pans, filling each cup just over the top.
- Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
- **Barefoot Contessa uses an ice-cream scoop to measure the batter so that every muffin comes out the same size.
- ***Greasing the tops of the pans makes it easier to take the muffins out after baking.
Nutrition Facts : Calories 246.6, Fat 13.2, SaturatedFat 7.9, Cholesterol 76, Sodium 165.8, Carbohydrate 29.9, Fiber 0.7, Sugar 20.7, Protein 3.2
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