Burstin’ Blueberry Muffins

Burstin’ Blueberry Muffins

Summer is in the air so it’s time to start making and baking our favorite summertime treats. This time of year is perfect for making recipes using fresh fruit and berries.

These blueberry muffins can be made in the traditional size or as mini muffins. I like to make them in the mini size so each tiny bite is packed with fresh whole blueberries. They are quick and easy to make in the morning and leave out on the counter for your friends and family to grab during the day. Assuming, of course, that you resist eating them all yourself.

The blueberry muffins are topped with a white sugar crumble that creates a delicious crunch on the top of the muffins. The muffins are delicious eaten right away but also freeze beautifully. Simply defrost on the counter or warm them up in a 300 oven.

Can I Substitute the Blueberries with other Fruit?

Yes, you can put chopped chopped peaches or strawberries in the muffins or substitute the blueberries with fresh raspberries.

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5 from 1 vote
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Burstin’ Blueberry Mini Muffins

Tiny Muffins Filled with Whole Blueberries
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: muffins, pastry
Servings: 12 mini muffins
Calories: 97kcal


  • 12 cup mini mufin pan
  • mini muffin paper liners


  • ¾ cup AP flour
  • cup sugar
  • 1 tsp baking powder
  • ¼ cup milk
  • 2 tbsp vegetable oil or melted butter
  • ¼ tsp vanilla extract
  • ½ cup blueberries use small berries


  • ¼ cup granulated sugar
  • 2 tbsp butter
  • 1 tbsp flour
  • ½ tsp cinnamon


  • Preheat oven to 400
  • place muffin liners in cups
  • mix flour, sugar and baking powder together
  • mix milk, vanilla, oil and egg together in a seperate bowl
  • add milk mixture to flour mixture
  • gently blend in blueberries
  • use a spoon to fill muffin tins almost all the way to the top of each lined cup.
  • mix topping ingredients together until crumbly
  • sprinkle on top of each muffin
  • bake in oven for 10-15 minutes


If batter is too thick add a tablespoon of milk to thin it out.


Serving: 1mini muffin | Sodium: 40mg | Calcium: 31mg | Vitamin C: 1mg | Vitamin A: 16IU | Sugar: 11g | Fiber: 1g | Potassium: 25mg | Cholesterol: 1mg | Calories: 97kcal | Saturated Fat: 2g | Fat: 3g | Protein: 1g | Carbohydrates: 18g | Iron: 1mg

Cinnamon Coffee Cake

Cinnamon Coffee Cake

An easy and delicious coffee cake with a sugary glaze

The term Coffee Cake simply means any cake that is intended to be eaten with coffee. This cake can be eaten in the morning or with a cup of tea in the afternoon. The ingredients come together very quickly so it is an ideal recipe to make if you do not have a lot of time but would like to bake something homemade. I make this recipe in one big 9 x 13 pan but it would also work in individual muffin tins. Coffee Cakes are typically a moist crumb cake flavored with cinnamon and sugar. Some recipes use sour cream or yogurt but I prefer to use milk. I feel that milk add the right amount of moisture without making the cake too heavy. I also do not feel that you need a lot of butter or oil in the recipe. After many tries I have figured out the exact amount of butter and oil that is necessary to create a light cake that has the right amount of cinnamon and sugar.

The one thing I can promise is that when this Cinnamon Coffee Cake is baking in your oven everyone in your house will say “Oh, that smells so good.” There is something so delicious about the smell of cinnamon and brown sugar baking in the oven. In this recipe I layer the cinnamon and brown sugar in the batter so there is a good ratio of batter to cinnamon sugar. I drizzle a little melted butter over the cake before it bakes in the oven. After the cake comes out of the oven I let it cool for 10 minutes before drizzling the coffee cake with a sugar glaze. The sugar glaze looks so pretty on top and works well with the brown sugar and cinnamon flavors.

This is a perfect Coffee Cake to serve at brunch time or if you are having some friends over for coffee. I really like to serve it warm fresh out of the oven or reheated. To reheat the coffee cake in the oven you will need to wrap it in foil and warm it at 325. You can also use a microwave to warm up the cake. You want the coffee cake to be warm, not hot. The Coffee Cake will stay fresh for 2 days out of the refrigerator or 5 days in the refrigerator. You can even freeze the Coffee Cake for up to a month. Just make sure you store the Coffee Cake in an air tight container.

Some Delicious Variations:

You can add fruit in the middle of the coffee cake as well.

  • Mash a cup of fresh or frozen raspberries with a half of tablespoon of cornstarch.
  • Chop up some walnuts or almonds
  • A cup of mini semi sweet chocolate chips
  • Add 1/4 tsp of instant coffee to glaze to give it a little coffee flavor

Spoon the added ingredients over the first layer of batter before you sprinkle on the brown sugar and cinnamon.

Cinnamon Coffee Cake
Rate this Recipe
5 from 1 vote
Print Recipe

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: breakfast, muffins
Servings: 12 pieces
Calories: 420kcal



  • 3 cups all purpose flour
  • 1 tbsp baking powder
  • ¼ tsp baking soda
  • ¾ cup granulated sugar
  • ¾ tsp salt
  • ¾ cup melted butter or vegetable oil
  • 2 eggs
  • 2 tsp vanilla extract
  • cup milk
  • 3 tbsp butter melted

Cinnamon Filling

  • 1 cup brown sugar
  • tbsp cinnamon


  • ½ cup confectioners sugar
  • 3 tsp milk add more milk if too thick


  • preheat oven to 350
  • mix flour, baking powder, baking soda, salt and sugar together
  • In a seperate bowl mix eggs, milk, vanilla and ¾ cup oil or melted butter together
  • add wet ingredients to dry ingredients and mix well
  • lightly grease a 9 x 13 pan and pour half the batter in. Batter will be a little thick so shake pan to spread out evenly.
  • mix together brown sugar and cinnamon and spread half over batter
  • use a spoon to add spoonfuls of batter over the top and gently spread out with wet fingers.
  • top with remaining cinnamon and brown sugar
  • drizzle with 3 tbsp melted butter
  • Cover with foil and bake in oven for 20 minutes then remove foil and bake for another 20 minutes until toothpick inserted in middle comes out clean. Do not overbake or it will be dry.
  • let cool for 10 minutes then drizzle with glaze


Batter will be thick so spreading the second layer may be tricky. You should place spoonfuls of batter over the top and wet your fingers to gently spread the batter so you do not disturb the cinnamon layer.
Coffee cake is best eaten warm. To reheat, wrap lightly in foil and heat in 300 oven for 5 minutes or reheat for 45 seconds in microwave


Serving: 1piece | Sodium: 309mg | Calcium: 129mg | Vitamin C: 1mg | Vitamin A: 93IU | Sugar: 41g | Fiber: 1g | Potassium: 120mg | Cholesterol: 30mg | Calories: 420kcal | Trans Fat: 1g | Saturated Fat: 12g | Fat: 16g | Protein: 5g | Carbohydrates: 66g | Iron: 2mg