halfbakedharvest4.8
Blueberry Yogurt Coffee Cake Muffins
Lemony yogurt muffins swirled with fresh blueberries and blueberry jam, plus a sprinkle of cinnamon sugar on top!
👥 12 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 25 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 375° F. Line a 24-cup mini muffin pan or 12-cup regular pan with paper liners.2. In a bowl, beat together the butter, 1/2 cup sugar, and lemon zest until combined. Add the yogurt and vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, and salt. Mix in the blueberries with 1 tablespoon flour. Swirl the jam into the batter; do not overmix.3. To make the cinnamon sugar (optional). Combine all ingredients in a bowl.4. Divide the batter evenly among the cups in the prepared pan, filling the cups most of the way full. Sprinkle the tops with cinnamon sugar (optional).5. Bake ⏱️ 18-22 minutes for mini muffins or ⏱️ 28-32 minutes for regular muffins, until just set.
butter, melted2 tablespoonslemon zest1 tablespoonbaking powder2 teaspoonscinnamon2 teaspoon
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