Blueberry Coffee Cake Muffins

Topped with homemade blueberry preserves, streusel and cream cheese glaze, these blueberry coffee cake muffins are sure to put a smile on everyone’s face!

Blueberry Coffee Cake Muffins from #blueberries #muffins wm

So how’s the weather been treatin’ ya? It’s been pretty crummy in my neck of the woods. Yesterday was the first day that it hadn’t rained in about two weeks. Not that I mind the rain. I actually enjoy stormy weather. But it’s definitely put a damper on my outdoor walks/jogs. Not to mention the unbearable humidity. Oh did I say it was humid outside? Believe me, it’s humid outside. But I try to look at the positive things, and I just look at all of the rain as something that makes my plants happy (and usually me happy since like I said, I enjoy stormy weather) and I just have to push my walks into the late evening instead of right after work. It all works out in the end, right?

Anywho, since it’s still morning time in my neck of the woods, I have a delicious breakfast to serve up. And for all of you folks that are ahead of my time, here’s an afternoon snack or an after dinner treat for you. Who said muffins were only to be served at breakfast, especially these Blueberry Coffee Cake Muffins! Enjoy!

Blueberry Coffee Cake Muffins from #muffins #blueberries WM

Blueberry Coffee Cake Muffins
Prep time
Cook time
Total time
Topped with homemade blueberry preserves, streusel and cream cheese glaze, these blueberry coffee cake muffins are sure to put a smile on everyone's face!
Serves: 12 muffins
  • 1 box white cake mix (I used Pillsbury)
  • 1 package dry active yeast
  • 1 C all purpose flour
  • 2 eggs, beaten
  • ⅔ C warm water (about 115 degrees)
  • ⅓ C cold butter, cubed
  • 1 - 1½ C blueberry preserves
  • 4 oz cream cheese, softened
  • ½ C powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream
  • 2 - 3 tbsp milk
  1. In the bowl of a stand up mixer, using the flat attachment, beat together ½ of the cake mix, the water, flour and yeast.
  2. Beat in the eggs until well blended.
  3. Drop the batter by spoonfuls into lined muffin cups. I probably used about 2 tbsp batter per cup. Drop a spoonful of preserves on top of the dough in each muffin cup.
  4. In another mixing bowl, combine the butter and remaining cake mix. Cut the butter into the mix until the mix is crumbly.
  5. Top the blueberry mixture in each muffin cup with the crumbs.
  6. Bake at 350 for 20 minutes or until the topping is golden brown.
  7. Remove from the oven and cool a few minute before topping with the glaze.
  8. To make the glaze, in a mixing bowl, beat together the cream cheese and powdered sugar. Beat in the vanilla extract, then the whipping cream and then gradually beat in the milk until the desired consistency is reached. Mine was thick but runny enough that it could be drizzled on top of the muffins. To drizzle, I cut a small corner off of a 1 qt storage bag, added the glaze to the bag and squeezed the glaze on top of the muffins. If you have a fancier contraption, feel free to use that.
Nutrition Information
Serving size: 1 muffin

Blueberry Coffee Cake Muffins from #blueberrymuffins #coffeecake WM


More fabulous blueberry recipes that you may enjoy:

Blueberry Preserves (these were used in the muffin recipe!)

Blueberry Preserves from 2WM


White Chocolate Blueberry Bars

White Chocolate Blueberry Bars from #blueberries #oatbars wm


I often link up to these fabulous parties!




    • Julie says

      Thank you, Nami! I actually enjoy raw blueberries in salads. There’s a salad at Panera Bread that I enjoy. It has chicken, blueberries, cherries, mandarin oranges and pecans in it. Yum!

    • Julie says

      Thank you so much, Anne! They are delicious! I’m like you, I love anything with a crumb topping. :)

  1. says

    Another great way to use your beautiful blueberry jam! I like that these muffins come together with preserves and don’t depend on fresh berries. I have company coming soon and will plan to have this recipe to try with them. Pinning for later!

    • Julie says

      Aww, thank you so much for the wonderful compliment, Maria! My dream is to one day own my own cafe or coffee shop. I guess these would be a great little muffin to sell. :)

  2. says

    I love blueberry muffins! And surely you can’t go wrong combining them with coffee cake! I’m always on the hunt for a good muffin recipe to start out my weekend. I’m pinning these to my muffin board and can’t wait to give them a try.

  3. says

    What a great idea!! I feel like when we make coffee cake, only half of it gets eaten since it’s just me & the hubby. Muffins are so much easier to transport, so we can take some of these coffee cake muffins to work. :)

    I hope your weather turns around!!

    • Julie says

      I feel ya on that! We often do not eat all of whatever I make. It’s nice to make treats that can be easily shared with others! :) Hope you enjoyed your vacation, Meghan!

  4. says

    Look at all that gorgeous blueberry preserves in each little muffin! Oh how I wish they were in front of me this boring! The perfect breakfast!!! It gets humid here too then my hair frizzes and it’s just a big ole mess!

    • Julie says

      Don’t you hate the humidity!? It has been a little better the past couple of days. I can walk outside without being drenched in moisture. :) Thanks for stopping by. I need to make a big batch of these and bring them to an in person NNIB Gals meeting. Wouldn’t that be AWESOME?!

  5. says

    Humidity is the bane of my existence in the summer. I’m already ready to give up on my hair and it’s only June! I’ll never make it through the summer.

    Anyway…these muffins look great and now I’m off to check out your blueberry preserves recipe.

    ~Visiting from Tasteful Tuesdays~

    • Julie says

      Thank you, Elizabeth! I’m becomming a bit of a muffinholic. I’m already planning my next muffin recipe!

  6. says

    I’m just going to say it, I’ve been craving these since you first posted them! Thanks for linking up Saturday Dishes, pinned.

  7. says

    Oh my gosh these look to die for!!! I love blueberries, so I am checking out your white chocolate blueberry bars too. You have a new follower via blog lovin!

  8. says

    These look so delicious! I wish I had some blueberries on hand to whip them up. I’m going to check out the Blueberry Preserves now too!
    Thanks for sharing on Foodie Friday

    • Julie says

      Thank you so much, Adelina! And thanks for hosting. Looking forward to linking up tomorrow. :)

  9. says

    Congrats, your recipe is being featured in a Blueberry Round up. I will also be pinning and tweeting it this week too.

  10. Cari says

    How long do you recommend baking them for, if making them mini-sized? I’m making them this weekend for a large crowd so I want to make mini’s so they can go further!

    • says

      Hi Cari!
      I would recommend cutting the time in half, so about 10 minutes for minis. Start with that and then if you need to leave them in a little longer, you can. Better to start off with too little rather than too much. :)

    • says

      Hi Brett!
      Thank you so much for stopping by and letting me know you made them! I’m glad your son liked them! I’m not a chef either – it just takes practice. :) Have a wonderful week!

  11. Rachel says

    I have never put active dry yeast in muffins like this before…what inspired you to try it?


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