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+ servings
Blueberry Coffee Cake Muffins combine the best of blueberry muffins and coffee cake muffins with a sugar drizzle!

Blueberry Almond Coffee Cake Muffins

Yield: 12 muffins
Prep Time: 30 mins
Cook Time: 24 mins
Total Time: 54 mins
Enjoy a batch of Blueberry Almond Coffee Cake Muffins fresh out of the oven. A coffee cake muffin is filled with fresh blueberries and drizzled with sugar glaze!
5 from 3 votes

Ingredients 

  • 1/4 cup sliced almonds, finely chopped
  • 1/4 cup packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon kosher salt
  • 10 tablespoons unsalted butter, softened
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup sour cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cup fresh blueberries
  • 1 cup confectioners' sugar
  • 3 tablespoons milk
  • 1/2 teaspoon pure vanilla extract

Instructions

  • Preheat the oven to 350 degrees. Line a standard 12-cup muffin-tin with paper liners.
  • In a medium bowl, combine chopped almonds, brown sugar, and cinnamon. Mix well and set aside.
  • In a large bowl, combine flour, sugar, and salt. Cut 8 tablespoons of butter into ½ inch pieces and sprinkle evenly over flour mixture. Using a pastry blender, cut the butter into the flour mixture until butter is oat-sized. Remove 1 cup of the flour-butter mixture and stir into reserved brown sugar mixture until combined to make streusel; set aside. Add baking powder and baking soda to remaining flour mixture and stir to combine.
  • In a liquid measuring cup, whisk together sour cream, egg, and vanilla. Add liquids to flour mixture and stir until just combined. Add 3/4 cup of streusel mixture to flour mixture and stir until streusel is just distributed throughout batter. Melt the remaining butter and stir into remaining streusel mixture, until streusel resembles a crumble. Gently fold blueberries into batter.
  • Divide batter among 12 muffin cups and sprinkle generously with streusel topping, crumbling with your hands to make some big chunks. Bake 22 to 24 minutes, or until a toothpick inserted in the center of muffin comes out clean.
  • Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • To make the glaze, whisk the confectioners' sugar, milk and vanilla extract together. Drizzle over muffins. Store in a sealed container for up to 2 days.

Notes

Nutrition

Calories: 345kcal, Carbohydrates: 50g, Protein: 4g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 50mg, Sodium: 263mg, Potassium: 143mg, Fiber: 1g, Sugar: 33g, Vitamin A: 420IU, Vitamin C: 1.7mg, Calcium: 65mg, Iron: 1.3mg
Course: Breakfast
Cuisine: American, Breakfast, British
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