Blueberry Coffee Cake Muffins with Pecan Streusel Topping
Prep time
Cook time
Total time
Better than coffee shop muffins hot out of the oven in less than 30 minutes? Sign me up! Trade the butter for olive oil to elevate the taste and create a super moist texture.
Recipe type: Brunch
Serves: 12
  • Pecan Streusel Topping
  • ⅓ cup light brown sugar
  • ⅓ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon Colavita Extra Virgin Olive Oil
  • ½ cup toasted pecans, coarsely chopped
  • Blueberry Coffee Cake Muffins
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅓ cup Colavita Extra Virgin Olive Oil
  • ¼ cup light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • ¾ cup buttermilk
  • 1 tablespoon finely grated lemon zest
  • 1½ 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 dividing, 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.
Reserve a tablespoon of the flour to toss with the blueberries before folding into the batter. This helps the blueberries stay afloat in the batter by absorbing some of the juices released by the berries during baking and keeps them evenly distributed instead of sinking to the bottom.
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