These muffins combine all of the best parts of coffee cake with blueberry muffins — made in Stud Muffin, of course! A simple no-mixer muffin batter studded with fresh blueberries gets topped with a crunchy cinnamon streusel topping reminiscent of the crumb layer on bakery-style coffee cakes. A simple glaze finishes the muffins off and gives them their iconic coffee-cake look.

- Jesse Szewczyk


Makes 12 muffins

For the crumb topping:

  • ¾ c. (96 g) all-purpose flour
  • ½ c. (100 g) packed light-brown sugar
  • 1 tsp ground cinnamon
  • 6 tbsp (85 g) unsalted butter, melted and cooled slightly

For the batter:

  • 6 oz (170 g) blueberries (about 1 cup)
  • 1½ c. plus 2 tbsp (208 g) all-purpose flour, divided
  • ½ c. (100 g) packed light-brown sugar
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • ¼ tsp baking soda
  • ½ tsp kosher salt
  • ¾ c. (177 ml) whole milk
  • ⅓ c. (79 ml) neutral oil, such as vegetable, avocado, or sunflower oil
  • 2 large eggs
  • 1 tsp lemon zest (from about 1 medium lemon)
  • 1 tbsp vanilla extract

For the glaze:

  • 1 c. (100 g) confectioners’ sugar, plus more as needed
  • 1 tbsp whole milk, plus more as needed
Cookware Used
Stud Muffin
A 12-Cup Muffin Pan
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Big Chill
Nonstick Cooling Rack Duo
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Stir Crazy
3-Piece Nested Mixing Bowl Set
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  1. Set a rack in the middle of the oven and preheat to 375°F.
  2. Spray the wells of Stud Muffin with nonstick pan spray.


Make the crumb topping:

  • In the medium Stir Crazy bowl, combine the flour, brown sugar, cinnamon, and melted butter.
  • Using your fingertips, mix the dry ingredients into the melted butter until irregular, pea-sized clumps form. The mixture should resemble wet sand. Set aside.


Make the blueberry muffin batter:

  • In the small Stir Crazy bowl, gently toss the blueberries and 2 tablespoons (16 grams) of the flour together until the berries are evenly coated. Set aside.
  • In the large Stir Crazy bowl, whisk together the remaining flour, brown sugar, baking powder, cinnamon, baking soda, and salt.
  • In a separate large bowl whisk together the milk, oil, eggs, lemon zest, and vanilla.
  • Add the wet ingredients into the dry and stir with a rubber spatula just until a batter forms with no pockets of dry flour remaining.
  • Add the blueberries to the batter and gently fold them in to evenly distribute.
  • Using a large cookie scoop (or a 1/4-cup measure), portion the dough into the wells of Stud Muffin so they are filled three-fourths of the way to the top.
  • Sprinkle the tops with the crumb topping (about 1/4 cup per muffin) and gently press the crumbs in with your hands so they stick.
  • Bake until the tops are light golden brown and a toothpick inserted into the center comes out clean, 13 to 16 minutes. Let cool completely.


Make the glaze:

  • In a medium bowl combine the confectioners’ sugar and milk.
  • Whisk until the sugar is completely dissolved. The glaze should be thick yet pourable. If too thin, whisk in an additional tablespoon of confectioners’ sugar. If too thick, whisk in an additional teaspoon of milk.
  • Drizzle the icing over the tops of the cooled muffins and let set for 10 minutes before serving.

    Photos by Ghazalle Badiozamani