STREAMING NOW: The Delicious Miss Dahl

Blueberry Coffee Cake Muffins

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe is based on Ina Garner recipe from Food Network with a few changes for added flavor.”
READY IN:
45mins
SERVES:
18
YIELD:
18 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees F. Place liners in muffin tin.
  2. In a large bowl Cream the butter and sugar until light and fluffy, about 5 minutes with a mixer on medium speed.
  3. With the mixer on low speed, add the eggs 1 at a time.
  4. Then, add the vanilla,yogurt, and milk.
  5. In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt.
  6. In a small bowl using a spatula mix 2 cups of blueberries with 1 tablespoon of the flour mixture.
  7. Add the flour mixture to the batter and use a wooden spoon to mix together until just combined . . .
  8. 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.
  9. Scoop the batter into the prepared muffin pans , using an ice cream scoop or 1/4 measuring cup.
  10. Top each muffin with two blueberries from 1/2 cup of blueberries.
  11. Bake for 25 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: