Home Cook: Blueberry Coffee Cake Mini-Muffins


I needed a simple “welcome home” gift for my friend that fell in between caring and casual. I was’t really in the mood to leave the house or spend any money so I settled on blueberry coffee-cake muffins. Although I normally fear the oven (and for good reason #burningcupcakes2012), I managed to pull these off with few difficulties. I simply channeled my inner Bree Van Der Kamp and 14 minutes later I was practically Desperate Housewife material … minus the psycho-murdering-affair-ridden drama. These muffins make great gift and are also sources of comfort for those who spend Saturday nights alone.



For muffins:

1 1/2 C + 2 tbsp flour

3/4 C sugar

2 tsp baking powder

1/2 tsp salt

1/3 C of butter, melted & slightly cooled

1 egg, lightly beaten

2/3 C milk

1 tsp vanilla extract

1 1/2 C frozen blueberries

For streusel topping:

1/2 C sugar

1/4 C of flour

1/4 C of butter, cubed

2 tsp ground cinnamon


1. Preheat oven to 400 degrees

2. Set frozen blueberry muffins in bowl to thaw out. Mix with 2 tbsp flour to absorb excess water.

3. In a large bowl, combine flour, sugar, baking powder, and salt. Mix well.

4. In a small bowl combine egg, butter, milk, and vanilla extract. Mix well.

5. Slowly pour wet mixture into bowl of dry ingredients. Mix well. It should be smooth and fluffy.

6. Slowly and gently fold in frozen blueberries.

7. Fill mini-muffin tins to the top.

8. In a separate bowl, mix the ingredients for streusel topping.

9. Sprinkle streusel topping evenly over muffins.

10. Bake for 14 minutes or until an inserted toothpick comes out clean

*Bake 20 minutes if you are making regular sized muffins

Serves: 24 mini-muffins or 10 regular muffins

Difficulty: Easy

Cost: $2.49

Cooking time: 20 minutes


Have any home-cook ideas? Anything you want to see?  Send them in! Email: hannah@oaklandlocal.com

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