Blueberry Yogurt Coffee Cake Muffins. Lemony yogurt muffins swirled with juicy blueberries and sweet blueberry jam. A dusting of cinnamon sugar makes them just sweet enough and gives them that cozy coffee-cake vibe! These are such a tasty treat—every bite is packed with bursting blueberries, jam, and a hint of lemon. Super easy to whip up and even easier to enjoy!

When I was little, I loved blueberry muffins. My mom would grab those Betty Crocker boxed mixes with the little can of real blueberries inside. Honestly, I thought they were amazing—and honestly, I still kinda do! Sometimes the store-bought “junk” we adored as kids stays just as tasty when we grow up. The only problem? Now I actually know what’s in those boxed muffins, and… yeah, not a fan anymore.

These muffins happened on a whim. At first, I was planning to test out a cinnamon muffin recipe for Oslo, my 4-year-old little brother, to snack on after school. He’s been obsessed with French toast lately, so I figured he’d love something like that!

But then I noticed some blueberries sitting around, begging to be used, so I switched things up last minute. And thank goodness—because these turned out even better! They’re a healthier twist on those childhood blueberry muffins I loved, with a little lemon zing and cinnamon sugar on top just for Oslo.

Here’s the breakdown:

Ingredients:

• Salted butter
• Granulated sugar
• Lemon zest
• Plain Greek yogurt
• Vanilla extract
• Eggs
• White whole wheat flour (or all-purpose works too)
• Baking powder
• Salt
• Blueberries (fresh or frozen)
• Blueberry jam
• Cinnamon

Special Tools:
You’ll need a regular or mini muffin pan and a couple of mixing bowls.

Step 1: Make the muffin batter

Start by creaming a stick of room-temperature salted butter with lemon zest and a bit of sugar. Then mix in the eggs, vanilla, and yogurt.

Once all the wet ingredients are combined, beat in the flour, baking powder, and a pinch of salt. You can use all-purpose flour instead of whole wheat, but I think whole wheat gives them more of a classic muffin texture (less cakey). But hey—your call!

Step 2: The berries

Fold in a cup of blueberries (fresh or frozen works). Then, swirl the batter with blueberry jam.

Step 3: Cinnamon sugar + assembling

If you’re going for a totally healthy muffin, you could skip the cinnamon sugar topping… but I highly recommend keeping it. It’s just cinnamon, sugar, and melted butter—so good.

Divide the batter into the muffin tins. I actually love making these as jumbo mini muffins—I fill my (slightly oversized) mini muffin pan all the way to the top. They bake up into what I’d call medium-sized muffins, and they’re perfect.

Step 4: Bake and eat

Sprinkle the cinnamon sugar over each muffin. As they bake, the topping seeps down into the batter.

So. Good. Try them warm—you won’t regret it!