Breakfast / Brunch
Blueberry Coffee “Cake” Muffins with maple syrup glaze
These Blueberry Coffee Cake Muffins take everything you love in a coffee cake and transform it into one awesome grab-and-go breakfast. Fresh blueberries, tender cake, and a maple syrup glaze, need we say more?! One bite of these tasty muffins and you’ll be thinking you’re eating blueberry pancakes with maple syrup — just as tasty but less messy!
FOR THE MUFFINS, WHISK:
FOR THE GLAZE, WHISK:
Test Kitchen Tip
We love using fresh berries whenever possible, but frozen is always a good alternative. If you’re using frozen blueberries, simply fold them straight into the batter from the freezer without thawing.
Preheat oven to 425°. Coat a jumbo muffin pan with nonstick spray or line with jumbo muffin liners.
For the muffins, whisk together flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a bowl.
Whisk together milk, syrup, oil, sugar, egg, and vanilla in a measuring cup with a pour spout.
Pour milk mixture into flour mixture, whisking to combine.
Gently fold blueberries into batter, until combined. Scoop batter into prepared wells until full.
Bake muffins for 5 minutes, then; reduce oven temperature to 375° and continue baking until tops are golden and a toothpick inserted into centers come out clean, about 25 minutes more. Cool 10 minutes.
For the glaze, whisk together powdered sugar, syrup, and milk until smooth; drizzle over muffins before serving.
% Daily Value*
Total Fat 14g 21%
Saturated Fat 3g 15%
Cholesterol 33mg 11%
Sodium 331mg 13%
Carbs 73g 24%
*Percent Daily Values are based on a 2,000 calorie diet.