Blueberry Coffee Cake Muffins

When Tuck’s mom graduated from culinary school, she took her first cooking job at a bakery in Portland, Maine. The bakery was known for a number of great dishes, but one of the standouts was coffee cake. Tuck’s dad gained approximately 15 lbs that baseball season eating said coffee cake because it really was that good. A moist sour cream batter, lots of fresh blueberries (which are all over Maine in the summer) and a buttery crumb topping that is to die for. We decided to recreate the coffee cake into muffins as an homage to that year in Portland. All the same taste but a smaller portion size so you can eat them guilt free. 

Blueberry Coffee Cake Muffins 

Makes: 16 muffins 

Prep Time: 15 minutes     Baking Time: 30 minutes 

Ingredients for Muffin Batter: 

  • 1 1/4 cups sour cream 
  • 1 tsp baking soda 
  • 2 1/4 cups all purpose flour 
  • 1/2 tsp baking powder 
  • 1/2 tsp salt 
  • 1 cup sugar 
  • 1/2 cup butter (room temperature)
  • 2 eggs 
  • 1 tsp vanilla extract 
  • 1 1/2 cups blueberries (fresh or frozen) 

Ingredients for Crumb Topping: 

  • 1/2 cup flour 
  • 1/2 cup sugar
  • 1/2 cup butter (room temperature) 
  • 1/8 tsp salt 
  • 1 tsp cinnamon 


  1. Preheat the oven to 350 degrees. Put 16 muffin liners into a muffin tin and spray the linters generously with cooking spray. Set aside. 
  2. Make the crumb topping. Gently combine the topping ingredients (flour – cinnamon) in a medium sized mixing bowl. This works best by using your hands and pinching the ingredients together. The final texture should be similar to wet sand. Set the bowl aside. 
  3. Make the muffin batter. In a small bowl, combine the sour cream and baking soda. Set aside. 
  4. In a stand mixer, beat the butter and sugar together on medium speed until the ingredients are combined and the texture is light and fluffy. Add the eggs one and a time, mixing the first in completely before adding the second. Add the vanilla and mix again until combined. 
  5. Alternate adding the sour cream mixture and the dry ingredients to the mixing bowl, adding about 1/2 of each at a time and mixing between each addition. When adding the first batch of dry ingredients, add all of the baking powder and salt to the mixing bowl and alternate with just the flour after that. Mix until the batter is just combined; do not over mix. Use a spatula to remove any of the batter from the bottom of the bowl between mixes. 
  6. Add the blueberries to the mixing bowl. Use a spatula to gently mix the blueberries in by hand, being careful to not crush them and turn the batter blue. 
  7. Use a a 1/4 or 1/3 cup measuring cup to scoop the batter into each of the muffin tins. The batter should come up about 3/4 of the way to the top of the liner. Add about 1 tbs of crumb topping to each of the muffins, using your fingers to break it up across the top of the muffin batter. 
  8. Bake in the oven for 20-25 minutes, testing the center of a muffin with a knife or skewer after 20 minutes. Let the muffins cool for at least 10 minutes before serving. 

One thought on “Blueberry Coffee Cake Muffins

  1. Pingback: Rick The Baker’s Banana Bread | TUCK & TATE

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