Blueberry Streusel Coffeecake Muffins

Blueberry Streusel Coffeecake Muffins with Jam Filling

muffin batter:

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 cup low-fat (2%) buttermilk
  • juice and zest of 1 lemon
  • 1 container (6 ounces) fresh blueberries
  • 1/2 cup blueberry jam (or any flavor that would go nicely with blueberries, such as strawberry, apricot or peach preserves)


  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 3 tablespoons cold, unsalted butter, cut into pieces


Preheat the oven to 375, and place 12 paper liners in a muffin pan.

In a bowl, combine the flour, baking powder, baking soda and salt.  In a separate bowl, whisk together the oil, sugar, eggs, vanilla, buttermilk, lemon juice and zest.  Add the dry ingredients to the wet ingredients, stirring just until moistened.  Stir in the blueberries.

Fill the muffin cups 1/3 full with batter.  Place about 1 teaspoon of jam in the center of each.  Fill cups with the rest of the batter; they should be full to the top.

In a small bowl, combine the streusel ingredients, using a pastry cutter to cut the butter in until coarse and crumbly.  Sprinkle the streusel over the batter, pressing it in lightly with your fingers.

Bake for 18-22 minutes, until golden on top and a toothpick comes out clean.

Cool for 5 minutes in the pan, then transfer to a wire rack to cool slightly before serving.  Leftovers will keep well for several days in an airtight container (cool completely first), or wrapped in plastic and frozen.


Yields 12 muffins.


Recipe from Curly Girl Kitchen