Easy is an understatement when it comes to these blueberry coffee cake muffins. It probably took me less than 10 minutes to prep and get these babies in the oven. And once they were done baking, they were even easier to devour.
What is it about coffee cake that makes it so good? I took one muffin home for Ryan and me to split Saturday morning while we drank coffee and watched GMA. The tangy and tart blueberries paired with the spice of cinnamon is perfect with your morning cup o’ jo. And these are even better the day after.
If you are hosting an Easter brunch, I highly recommend making these, since you can make them ahead of time and take very little prep!
Adapted from Betty Crocker
Ingredients (serves six)For the streusel
1/3 cup Bisquick mix
1/3 cup brown sugar
½ teaspoon ground cinnamon
2 tablespoons butter
For the cake
2 cups Bisquick mix
2/3 cup milk
2 tablespoons sugar
1 egg
6oz California Giant blueberries
Directions
Preheat oven to 375 degrees. Grease a 6-cup muffin pan (you can use a 12-cup, but I wanted large muffins).
In a bowl mix together the streusel ingredients until crumbly. Set aside.
In another bowl, mix together the ingredients for the coffee cake. Divide mixture evenly between the 6-cups. Sprinkle with the streusel and additional blueberries.
Bake for 18-20 minutes or until golden brown.
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