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Blueberry Coffee Cake Muffins with Streusel Topping

Breakfast
11/09/2026
Breakfast
Total time: 50 min
Prep time: 20 min
Cook time: 30 min
Servings: 12
Blueberry Coffee Cake Muffins with Streusel Topping displayed on pink plate and cooling rack with blueberries and glaze on the side
Cheese Butter Cream Milk

These Blueberry Mascarpone Coffee Cake Muffins bring bakery-style comfort to your breakfast table in just 50 minutes. Creamy mascarpone cheese and tangy sour cream create a tender crumb studded with juicy blueberries, while buttery cinnamon streusel adds a sweet crunch. Finished with a vanilla glaze made with heavy cream, these jumbo muffins are ready for weekend brunch or a cozy coffee break.

How To Make Blueberry Coffee Cake Muffins with Streusel Topping

Preheat your oven to 375°F and prepare two 6-cup jumbo muffin cups. Mix the cinnamon streusel, then combine softened mascarpone, sour cream, sugar, melted butter, eggs and vanilla. Gently incorporate the dry ingredients and blueberries. Layer the batter with streusel and bake for 25–30 minutes until golden.

Let the muffins cool completely before whisking heavy cream, powdered sugar and vanilla into a thick, pourable glaze. Drizzle over each muffin, allowing the glaze to settle into the crumbly streusel topping.

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Ingredients:

For Streusel

  • 1 1/4 Cups All Purpose Flour
  • 1/2 Cup Light Brown Sugar , packed
  • 1 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Kosher Salt
  • 5 Tablespoons Unsalted Butter , melted
See preparation

For Batter

  • 1 Cup Mascarpone Cheese , softened
  • 1 Cup Sour Cream
  • 1 Cup Sugar
  • 1/2 Cup Unsalted Butter , melted and cooled
  • 3 Large Egg
  • 1 Tablespoon Lemon Juice , optional
  • 1 Tablespoon Pure Vanilla Extract
  • 3 Cups All Purpose Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 3/4 Teaspoon Kosher Salt
  • 2 Cups Blueberries , fresh
  • 1 Teaspoon Lemon Zest , optional
See preparation

For Glaze

  • 2 Tablespoons Heavy Cream , or whole milk
  • 1 Cup Powdered Sugar
  • 1 Teaspoon Pure Vanilla Extract
See preparation

Directions:

  1. Preheat oven to 375°F. Line two 6-cup jumbo muffin tins with paper liners or generously grease each well with butter.

For Streusel

  1. Combine flour, brown sugar, cinnamon and salt in a medium bowl. Add melted butter and mix together until large crumbs form. Set aside.

For Batter

  1. Combine mascarpone, sour cream and sugar in a large bowl and use a wooden spoon to mix until smooth and creamy. Add melted butter, eggs, lemon juice and vanilla and mix until fully incorporated.Mixing mascarpone cheese, sour cream and sugar in bowl
  2. Whisk together flour, baking powder, baking soda and salt in a separate medium bowl. Gradually add dry ingredients to wet ingredients, mixing just until combined. Gently fold in blueberries and lemon zest, if using.
  3. Spoon about 1/4 cup of batter into each prepared muffin cup. Sprinkle each with a layer of streusel, then divide remaining batter among muffin cups. Top generously with remaining streusel, gently pressing it into batter to adhere.Topping blueberry muffin batter with remaining streusel
  4. Bake until muffin tops are golden and a toothpick inserted into center comes out with a few moist crumbs, about 25 to 30 minutes. Let muffins cool in pan for 10 minutes before transferring to a wire rack and allowing to cool completely.

For Glaze

  1. Whisk together heavy cream, powdered sugar and vanilla in a small bowl until mixture is smooth and thick but pourable. Drizzle glaze over cooled muffins before serving.Blueberry Coffee Cake Muffins with Streusel Topping displayed on pink plate and cooling rack with blueberries and glaze on the side

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