Blueberry Coffee “Cake” Muffins with maple syrup glaze

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!


6 jumbo muffins

Total Time

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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.

Nutritional Facts

Nutritional Facts

Per muffin

Calories: 430

% Daily Value*

Total Fat 14g 21%

Saturated Fat 3g 15%

Cholesterol 33mg 11%

Sodium 331mg 13%

Carbs 73g 24%

Protein 5g

*Percent Daily Values are based on a 2,000 calorie diet.

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