To me, food is love. That’s why a big batch of these Light Blueberry Coffee Cake Muffins were ready to greet C. at the door when he came home from 10 days away.
His flight got in at 2 AM and he came to bed, a cloud of cinnamon and blueberry around him.
Baking is a way of making the people I love feel special. When you come home after a long time away, it’s the best way to be welcomed.
This recipe is perfect for showing your love.
For one, it makes a BIG batch – perfect for families! And, it’s got A LOT less sugar than the average muffin recipe. I’ve seen similar recipes with a cup and a half of sugar. This one has just a half of a cup!
Plus, there is just something so homey and cozy about a warm blueberry muffin, a little pat of butter sliding off the top. It goes so well as a breakfast side or as a snack with tea! These muffins taste like home.
If you’re short on time or ingredients or if you want to lighten these up even more, feel free to leave out the crumb topping. I just added it because I can’t resist a little extra flair. 😉
These are the perfect summer muffin! So soft, so fluffy and crammed full of my second favourite (shoutout to strawberries) summer berry.
Have the happiest weekend! xx
Lighter Blueberry Coffee Cake Muffins
Makes 16 muffins
- 1/3 cup butter, melted
- 1/2 cup white sugar
- 3 eggs
- 1 1/2 tsp vanilla
- 1 cup light sour cream (or low fat greek yogurt)
- 1/4 cup water
- 2 1/4 cups whole wheat flour
- 1 1/2 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups fresh blueberries
Optional Crumb Topping
Combine an extra 1 tbsp melted butter, 3 tbsp flour, 1/2 tsp cinnamon, 2 tbsp brown sugar with a fork in a small bowl.
- Preheat your oven to 350°F. Line a muffin tin with paper liners.
- Cream together butter, sugar, eggs and vanilla. Add in sour cream and water, mixing until fully combined. In a separate bowl, combine all of your dry ingredients, excluding blueberries. With your mixer or hand mixers on low, add the dry ingredients slowly and stop mixing once there are no lumps of flour. Fold in blueberries by hand.
- Scoop into muffin tin, filling about 2/3 of the way. Top with the crumb topping, just a slight sprinkling for each.
- Bake for 15-17 minutes or until an inserted toothpick comes out clean and the tops are springy.
- Set aside to cool. Store in the fridge and enjoy for up to five days!