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!

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

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

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!

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Ingredients

• 1 box white cake mix (I used Pillsbury)
• 1 package dry active yeast
• 1 C all purpose flour
• 2 eggs, beaten
• 2/3 C warm water (about 115 degrees)
• 1/3 C cold butter, cubed
• 1 - 1 1/2 C blueberry preserves
• 4 oz cream cheese, softened
• 1/2 C powdered sugar
• 1 tsp vanilla extract
• 2 tbsp heavy cream
• 2 - 3 tbsp milk

Instructions

1. In the bowl of a stand up mixer, using the flat attachment, beat together 1/2 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.

More fabulous blueberry recipes that you may enjoy:

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

White Chocolate Blueberry Bars

I often link up to these fabulous parties!