Posted by on Aug 29, 2012 in | 7 Comments

It is important to eat breakfast.  Most days I have green tea and oatmeal (if in a rush a few of these) but left to cravings, I would eat muffins with coffee every day.  Instead of every day, I treat myself every once and awhile to a hot cup of coffee and a warm pastry.

I love this recipe because it takes the unhealthy ingredients as low as they can go while making a muffin that still tastes delicious.  2 tablespoons of butter, plain non fat yogurt, whole wheat flour, and only 1/2 cup of brown sugar are a healthy compromise to sour cream, 1 stick of butter, regular flour, and the 1 cup of sugar found in many standard muffin recipes.

The original recipe makes an 8″ cake but I wanted to share so baked them into muffins.  This recipe will yield 12 muffins but  if you want the dramatic store bought look of a jumbo muffin with a huge crown, the key is to add more batter to the muffin cups.  I added more blueberries and only made 10 muffins, so the tops would crown over and look professionally made.

Blueberry Coffee Cake Muffins
Recipe adapted from Ellie Krieger 

Cooking spray

1 cup all-purpose flour

1 cup whole-wheat pastry flour or regular whole-wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons sugar

1/2 teaspoon ground cinnamon

1/2 cup chopped walnuts or pecans

1/2 cup packed brown sugar

2 tablespoons butter, at room temperature

2 tablespoons melted coconut (or canola) oil

2 large eggs

1 teaspoon vanilla extract

1 cup plain nonfat yogurt

1 1/2 cups blueberries, fresh or frozen (no need to defrost)


Preheat oven to 375 degrees F. Line 10-12 muffin tins with paper liners.

Whisk together the all-purpose and whole-wheat flours, baking powder, baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts or pecans. In a large bowl, you can use a stand mixer with paddle attachment, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.

Add the flour mixture in 2 batches, stirring until just before combined.  Gently with a spatula, fold in blueberries to batter.

Spoon the batter evenly onto the muffin cups. Sprinkle the nut mixture over the muffins, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 18-20 minutes. Let cool for 5 minutes and then unmold and allow to cool completely on a cooling rack.



  1. Sally
    September 2, 2012

    Girl! I’m so moving in….these look fantastic! Any leftovers? ;-)

    • Jessie
      September 2, 2012

      There are always leftovers! I’ll letcha know next time.. :)

  2. Meredith
    September 3, 2012

    These muffins are AMAZING! And the best part…they don’t even taste like a healthy muffin – so much flavor!

  3. Angela
    September 5, 2012

    How much baking powder? It’s not in the ingredients…

    • Jessie
      September 5, 2012

      Hi Angela! There is no baking powder in the recipe. The yogurt reacts with the baking soda so no powder is necessary. :)

      • Renie B
        April 10, 2015

        Hi Jessie, the written instructions of the recipe specify to whisk the flours with the baking powder and baking soda, but your response above says there is no baking powder in the recipe. Please clarify. Thanks!

  4. Natalia
    June 18, 2014

    Do you have the nutrition facts to this recipe?


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