Posted by on Aug 29, 2012 in | 6 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. :)

  4. Natalia
    June 18, 2014

    Do you have the nutrition facts to this recipe?


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