Coffee Cake Blueberry Muffins single square


Blueberry muffins topped with sweet streusel crumbs are perfect for breakfast or an afternoon snack. A moist, delicious and easy to make treat.

Course Breakfast
Cuisine American
Keywords blueberry muffins, blueberry muffins with streusel topping, coffee cake muffins
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 16 muffins
Calories 218 kcal
Author Linda Warren


Streusel Topping

  • 1/4 cup chopped pecans
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoon brown sugar
  • 1/4 teaspoon salt
  • 1 Tablespoon unsalted butter, melted

Muffin Batter

  • 2 cups Bisquick HeartSmart baking mix
  • 1 cup whole wheat flour
  • 1 cup granulated sugar
  • 1 teaspoon cinnamon
  • 3/4 cup low-fat buttermilk
  • 2 large eggs
  • 1/3 cup almond milk
  • 1/4 cup canola or vegetable oil
  • 1 teaspoon lemon zest
  • 2 Tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups frozen blueberries


  1. Preheat oven to 350 degrees. Place paper liners in muffin tins.
  2. In a small bowl, mix all streusel ingredients together until mixture resembles small crumbs. Set aside.
  3. Combine baking mix, flour, sugar and cinnamon in a large bowl.
  4. In another bowl, mix all remaining ingredients except for blueberries. Add this liquid mixture to dry mixture. Mix until just combined.
  5. Fold in blueberries.
  6. Fill muffin cups. Sprinkle streusel mixture on top.
  7. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Remove from muffin pan and let cool on wire rack.
Nutrition Facts
Amount Per Serving
Calories 218 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g20%
Cholesterol 23mg8%
Sodium 255mg11%
Potassium 96mg3%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 18g20%
Protein 3g6%
Vitamin A 65IU1%
Vitamin C 2.8mg3%
Calcium 56mg6%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.