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Lemon Blueberry Coffee Cake Muffins

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Tart lemon and sweet blueberries come together in these lemon blueberry coffee cake muffins for a sweet muffin perfect for breakfast or brunch!

Tart lemon and sweet blueberries come together in these lemon blueberry coffee cake muffins for a sweet muffin perfect for breakfast or brunch!

One of the things I’m really looking forward to during my time in Virginia is pleasure baking and cooking. Because as much as I love sharing recipes with you guys {and I do, I really do!} sometimes it’s really nice to be able to whip up a batch of cupcakes or a heaping plate of comfort food without wondering how I’m going to stage it or make it look as deliciously inviting as it tastes.

Plus sometimes running a food blog and a freelance business and cooking to feed myself doesn’t leave much room for leisure time in the kitchen. And when I get the rare chance to make something just because, turning it into a blog post just feels like work. Except for these muffins.

Just another Rainy Day recipe

These muffins happened completely by accident on a rainy Thursday when I was desperate for a little comfort food/taste of spring and they really delivered.

The blueberries that we picked and froze last summer plus a little lemon juice plus cream cheese converged to make super moist muffins that hit every flavor note I was looking for. From the crunchy crumble on top to the sweet blueberries and the tart lemon. Absolute perfection.

Tart lemon and sweet blueberries come together in these lemon blueberry coffee cake muffins for a sweet muffin perfect for breakfast or brunch!

We even had a small scuffle over who would get to eat them. The roommate was prepared to take care of all 12 muffins all by himself but his wife accidentally took them to work to feed her coworkers. Oops. At some point I’ll make him some more but until then he’ll have to live with the sweet sweet memory of these awesome last minute, just because muffins. Pleasure baking turned blog post because I couldn’t NOT share it with you!

Enjoy these muffins with a cup of coffee or hot tea and even on those chilly mornings you’ll be warmed by the thought of spring. Or something like that.

Tart lemon and sweet blueberries come together in these lemon blueberry coffee cake muffins for a sweet muffin perfect for breakfast or brunch!

Fresh or Frozen: Does it make a difference?

Are fresh or frozen berries better to use when baking? It’s up to you!  I pretty much always use frozen just because it’s convenient and I can keep them on-hand out of season. Plus, I am not 100% sure it makes a difference.

Some bakers toss the berries in flour to help them from sinking to the bottom. Just do not defrost the berries before putting them in the mix. Please, save yourself the trouble. 

We have two major holidays on the horizon: Easter and Mother’s Day.

Looking for a special family treat to snack on instead of your children’s chocolate? Maybe you’d like to make something special for a mom/aunt/sister/grandmother in your life? These muffins would be perfect, but here are some other ideas just in case you need them:

Easy Peach Crumble Pie

Cinnamon Streusel French Toast Muffins

Apple Pie Bars

Perfectly Tart Lemon Cupcakes

Strawberry Feta Bruschetta

 

Tart lemon and sweet blueberries come together in these lemon blueberry coffee cake muffins for a sweet muffin perfect for breakfast or brunch!

Meaghan

Tart lemon and sweet blueberries come together in these coffee cake muffins for a sweet muffin perfect for breakfast or brunch!

Lemon Blueberry Coffee Cake Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

For the Muffins:

  • 1 stick salted butter
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons fresh lemon juice
  • 4 oz cream cheese
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 3/4 cup frozen blueberries

For the Coffee Cake Crumble

  • 2/3 cup flour
  • 1/3 cup brown sugar
  • 2 Tbs melted butter

Instructions

  1. Cream together butter and sugar until a grainy paste forms. Beat in eggs 1 at a time and then add vanilla.
  2. Mix in lemon juice and cream cheese until combined.
  3. Sift in flour and baking powder and mix until combined. Fold in blueberries.
  4. For the crumble combine melted butter, flour, and brown sugar and stir until mixture resembles coarse sand.
  5. Fill lined muffin tin 3/4 full and top each muffin with 2 Tbs of crumble mixture.
  6. Bake at 350 degrees for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Best Desserts if You're Traveling for the Holidays
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Hillary Reeves

Sunday 24th of April 2016

I am a muffin MANIAC. These look so good and I want them right now. I'm so with you on the cooking something just for fun thing. Tonight I made a whole feast that I intended to photograph. Instead, I was just like "screw it!" and we ate the food (nice & hot!) straight from the stove for the first time in months, haha!

Meaghan

Wednesday 27th of April 2016

I know those days! I'm going to make brownies this weekend and don't even have my camera in this state lol. It's amazing!

~Meaghan

Paige @ Where Latin Meets Lagniappe

Friday 22nd of April 2016

What a brilliant idea Meaghan -- I love coffee cake and I LOVE blueberry muffins too! We are just now in blueberry season here, and these would be amazing with some of these fresh blueberries :):)

Meaghan

Friday 22nd of April 2016

We don't hit the height of blueberry season in Michigan until June or so but we picked SO many last year I'm still using up last year's batch that we froze! I'm excited to go pick some more this year. But hopefully we can skip going on the hottest day of the summer this time :P

~Meaghan

Mary (The Godmother @ Goodie Godmother)

Wednesday 20th of April 2016

Beautiful! Lemon and blueberry are such a perfect combination, and I'm glad you chose to share this "fun" recipe. :)

Meaghan

Friday 22nd of April 2016

I made a double batch last weekend and it was a very good decision :P Especially now that it actually feels like spring!

~Meaghan

Brian Jones

Wednesday 20th of April 2016

Interesting combination, never seen fruit used with coffee cake but it sounds really interesting.

Meaghan

Wednesday 20th of April 2016

These are more like lemon blueberry muffins with a crunchy sweet crumble on top. That's what makes it coffee cake for me! But this could be a language barrier too lol

~Meaghan

Whitney @ That Square Plate

Monday 18th of April 2016

OMG I really think I have everything for these... they look amazing. I may have to indulge this week and make some! Here's to more leisure time in the kitchen!

Meaghan

Wednesday 20th of April 2016

Yum! I made a double batch last weekend and they've made breakfast super easy and delicious this week!

~Meaghan