Description
These Blueberry Coffee Cake Bites make the best breakfast or dessert!
Ingredients
- FOR THE CRUMB TOPPING:
- ½ cups Brown Sugar
- 1 Tablespoon White Sugar
- 1-½ teaspoon Cinnamon
- ¼ cups Unsalted Butter, melted
- ⅔ cups All-purpose Flour
- FOR THE COFFEE CAKE BITES:
- 2 cups All-purpose Flour
- 1-½ teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- ½ cups Unsalted Butter, Softened
- ¾ cups White Sugar
- ⅓ cups Plain Greek Yogurt
- ⅓ cups Milk (I Used 2 %)
- 2 Eggs
- 2 teaspoons Vanilla Extract
- 1 cup Fresh Or Frozen Blueberries
Preparation
Preheat oven to 350ºF. Lightly grease a 12-count mini cheesecake pan or mini muffin tin with nonstick cooking spray. Set aside.
To prepare the crumb topping, add brown sugar, white sugar, cinnamon, melted butter, and flour to a medium bowl. Stir to thoroughly combine. Set aside.
For the coffee cake bites, in a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy, about 3–4 minutes. Add yogurt and milk. Beat until combined. Add eggs, one at a time, followed by vanilla extract. Beat until combined.
Slowly add in flour mixture and stir until just combined. Spoon batter into prepared tins about halfway full. Sprinkle crumb mixture on top of batter.
Bake for 15–20 minutes, or until toothpick inserted into middle comes out clean. Remove from oven and let cool completely.
