Blueberry Coffee Cake Muffins

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Very tasty & moist! Halved the recipe & used thick yoghurt instead of sour cream.

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I made these muffins yesterday, and they are FABULOUS!!! The lemon zest as that extra little zip, but without it, they'd still be awesome. I made sure to let the room temp butter and sugar cream for the full 5 mintues and slowly added the three room temp large eggs after that. Using large eggs instead of extra large eggs did not seem to make a difference.

I have no idea how this recipe could yield only 16 muffins unless they are GIGANTIC. My yield was 18 regular muffins AND 36 minis, and I made just the standard recipe...no doubling. Baking time for a regular tin was 34 minutes and a mini-tin took 21.

When I think of coffee cake, I imagine a dry, crumbly cake. That description does not remotely apply to these "coffee cake" muffins. They're so moist no butter is needed. They literally melt in your mouth. I agree that the muffin batter recipe is a great base for any flavor muffins. Enjoy!

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This is so good, my husband loves it!
Just one little thing. I use fresh blueberries as same as recipe, but it becomes watery.
I wonder will frozen blueberries better?

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There are so good! I love to eat them! My family and I love to make them!

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I've just made these and they are amazing!! they're not dense like muffins, but very moist and light, In my country you can't find fresh blueberries, so I used frozen and they were still perfet just a little bit purple ha ha. spend a great time with my 5 year old making this recipe, very simple and easy, great for a rainy afternoon with the kiddos. in my go-to recipes already!!

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These were very good. I have another blueberry cream muffin also and I like this one much better. They were even good two days later.

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My husband found this recipe here. It was fantastic! Due to what was in the pantry at the time, I used whole wheat flour instead. It still turned out really tastey! Definitely making again!

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I don't normally have x-large eggs on hand so I had to search out a baking recipe specifically to use them. I scaled down the recipe to only make a third and still got 8 standard size muffins (using an icecream scoop to portion. I didn't have blueberries so used mini chocolate chips, also lowfat sour cream. They are delicious, so tender and light.

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Do not make the mistake that I've just made! I used regular size muffin tins to make 16 muffins as specified in the recipe and it was a mess!! I wanted to follow the recipe exactly so I just piled the batter on to make only 16 muffins. All the muffins got stuck on the top and it was really hard to get out, not to mention the fact that they look unattractive. That said, these muffins are the very best tasting muffins that I've ever made. I like how the texture is very cake-like, just like the name. I usually don't like muffins because they're either dense or dry, but these are so good. I just have to make sure to fill the batter less and make more number of muffins next time. Then they'll be perfect.

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Absolutely devine! These are the best blueberry "muffins" ever! I would say they are borederline mini blueberry cakes! Just wonderful and simple to make. My daughter adores these little tidbits of heaven <3