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Blueberry Coffee Cake Muffins with Pecan Topping

Yields12 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

Better than coffee shop muffins hot out of the oven in less than 30 minutes? Sign us up! Our version trades the butter for olive oil elevating the taste and creating a super moist texture. Follow our tip below for blueberry success!

Blueberry Coffee Cake Muffins with Pecan Topping

Pecan Streusel Topping:
  cup light brown sugar
  cup granulated sugar
 1 tsp ground cinnamon
 1 tsp Colavita Extra Virgin Olive Oil
 ½ cup toasted pecans, coarsely chopped
Muffins:
 1 ½ cups all-purpose flour
 2 tsp baking powder
 ½ tsp salt
  cup Colavita Extra Virgin Olive Oil
 ¼ cup light brown sugar
 ¼ cup granulated sugar
 2 large eggs
 ¾ cup buttermilk
 1 tbsp finely grated lemon zest
 1 ½ cups fresh blueberries, divided use
1

Heat oven to 375 degrees F. Line a standard muffin tin with paper liners or lightly coat with olive oil; set aside.

2

To make the streusel topping, combine sugars, cinnamon, olive oil, and pecans in a small bowl; set aside.

3

To make the muffins, whisk together the flour, baking powder, and salt in a small bowl; set aside.

4

In a large bowl, whisk together the olive oil and sugars until sugar begins to dissolve. Whisk in the eggs, buttermilk, and lemon zest until combined. Slowly add the flour mixture and stir to combine. Fold in 1 cup of the blueberries until combined.

5

Evenly divide batter among the prepared cups (each cup will be about ⅔ full). Evenly distribute and top with remaining ½ cup blueberries and streusel topping.

6

Bake 17-22 minutes or until a toothpick inserted in center of cupcake comes out clean.

Nutrition Facts

Servings 12