It’s blueberry season! Juicy blueberries are delicious for snacking, adding to cereal, oatmeal, and yogurt, but I’m obsessed with blueberry baked treats. It’s right up there with apples for my favorite fruit to bake with.
These resemble cookies, but are fluffier with a tender crumb and topped with a crunchy cinnamon streusel topping and cream cheese icing. Imagine giant blueberry coffee cake muffins…without their bottoms!
A batch of these will feed a hungry gathering for weekend brunch. Or, cut the recipe in half for a cozy family breakfast. Either way, the best way to enjoy these muffin tops (aka muffies) is with a steaming cup of coffee or tea and your favorite people.
Gather Your Ingredients
- All-purpose flour — to measure for this recipe, I stir the flour in the bin (to loosen & fluff), scoop with a measuring cup, then level it off with the back of a knife.
- Fresh blueberries — they are in season after all! Frozen blueberries would introduce additional moisture and impact the texture, so I don’t recommend them for this recipe.
- Sugars — a combination of granulated sugar and brown sugar. The brown sugar is used in the streusel and the muffin batter and brings a warmer flavor to the final bake.
- Sour cream — adds richness, tanginess and moisture to the batter without thinning it out.
- Unsalted butter — room temperature; is used in the streusel, batter and icing.
- Egg — just one large egg.
- Flavor enhancers — vanilla extract and cinnamon.
- Other dry ingredients — cornstarch, baking powder, baking soda, and kosher salt.
- Confectioner’s sugar — aka powdered sugar, is used to make the icing.
- Cream cheese — adds a tangy bite to the icing that complements the blueberries.
- Milk — just one tablespoon; water can be substituted.
How To Make Blueberry Coffee Cake Muffin Tops
The muffin top batter will be almost as sturdy as cookie dough, and a little sticky. You should be able to roll it into a ball and it will hold that shape (however, that isn’t a necessary step).
Make the Crumb Topping — in a small bowl, combine flour, brown sugar and cinnamon with a whisk. Using a fork, or clean hands (my favorite method), work the butter in until it resembles coarse crumbs. Refrigerate for later.
Combine the Dry Ingredients — in a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
Combine the Wet Ingredients — in a large bowl and using an electric hand mixer, beat butter with both sugars until combined and fluffy. Mix in the egg, sour cream, and vanilla extract on medium speed.
Complete the Batter — gradually add the flour mixture to the wet ingredients and mix on low speed until just combined. I like to add the flour in three parts. Using a rubber spatula, scrape the sides of the bowl to make sure everything is combined, then gently fold in the blueberries.
Scoop the Muffies — using a 1/4 cup measure, scoop batter onto a parchment-lined sheet pan (only 6 per sheet pan), leaving about 2-inches between each. Use your thumb to create an indentation in the center of each muffie. Sprinkle the crumble topping into the center of each indent.
Bake the Muffies — bake for 15 to 17 minutes in a 350°F oven until the edges are golden brown. Allow to cool on the pan for 5 minutes before transferring to a wire rack to continue cooling.
Make the Icing — whisk together softened cream cheese, butter, and vanilla until smooth. Add the confectioner’s sugar and milk and whisk until it’s smooth. Adjust the consistency with more sugar or milk as needed. Apply the icing by drizzling with a spoon or pipe it over using a piping bag.
Equipment note: If you prefer, ‘combine the wet ingredients’ and ‘complete the batter’ in the bowl of a stand mixer fitted with the paddle attachment.
Blueberry and lemon is a classic combo! For a bright, summery vibe try these swaps:
- Use all white sugar instead of white and brown sugar in the batter.
- Add the zest of one lemon to the batter.
- Use lemon juice in place of milk in the icing.
I haven’t tried it personally, but my gut tells me that whole milk, plain Greek yogurt could be used in place of sour cream for a similar flavor and result.
How to Store Leftover Muffin Tops
These are generously-sized muffies! If you’d rather not have extras, cut the recipe in half.
However, store any leftovers in an airtight container in your refrigerator (due to the cream cheese in the icing). Warm them in the microwave for about 20 seconds to enjoy again!
Enjoy More Blueberry Recipes from Plan to Eat!
Linda Feller has been a Plan to Eat superfan since 2013 and will whip out the app to share with anyone who expresses the least bit of interest. She is a recipe developer, food photographer and the gal behind Sip + Sanity, recipes for entertaining and celebrating.
FB & Instagram: @sipandsanity
Sour Cream Blueberry Coffee Cake Muffin Tops
AKA, muffies! These are generously-sized muffin tops and great for a crowd. Cut the recipe in half for a smaller gathering.
Source: Sip + Sanity | Linda Feller for Plan to Eat
Prep Time: 20 min
Cook Time: 15 min
Total Time: 35 min
- For the streusel topping:
- 1⁄4 cup all-purpose flour
- 1⁄4 cup packed brown sugar
- 1 tsp ground cinnamon
- 2 tbsp unsalted butter softened
- For the muffin tops:
- 2-1⁄4 cups all-purpose flour
- 1 tsp cornstarch
- 1⁄2 tsp baking powder
- 1⁄2 tsp baking soda
- 1⁄2 tsp salt
- 1⁄3 cup unsalted butter softened
- 1⁄2 cup granulated sugar
- 1⁄2 cup light brown sugar
- 1 large egg
- 1⁄2 cup sour cream full fat is preferable
- 1 tsp vanilla extract
- 1-1⁄2 cups fresh blueberries
- For the cream cheese icing:
- 1 oz cream cheese softened
- 2 tbsp unsalted butter softened
- 1⁄2 tsp vanilla extract
- 1⁄2 cup confectioner's sugar sifted, if lumpy
- 1 tbsp milk
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- To make the streusel topping, mix together the flour, brown sugar, and cinnamon. Using your fingers or a fork, cut in the butter until the mixture resembles coarse crumbs. Refrigerate while you mix the muffin top batter.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugars until combined and fluffy. Mix in the egg, sour cream and vanilla extract.
- Gradually add the flour mixture to the butter mixture and mix until just combined. (I like to add the flour in 3 parts.)
- Gently fold in the blueberries.
- Using a 1/4 cup measure, scoop the batter onto the prepared baking sheet (only 6 per sheet pan), leaving about 2 inches between each muffin top. With clean hands, use your thumb to create an indentation in the center of each while flattening it out just a bit. Sprinkle streusel topping into each indentation.
- Bake for 15 (to 17) minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- To make the icing, whisk together cream cheese, butter and vanilla until smooth. Add the confectioner's sugar and milk and whisk until the sugar is completely incorporated and smooth. Drizzle or pipe over the muffin tops.