Mixed Berry Coffee Cake Muffins

Share Recipe


These Mixed Berry Coffee Cake Muffins are bursting with sweetness from fresh California Giant blueberries and raspberries!


    For The Muffin Batter:

  • ½ cup unsalted butter, coconut oil, or ghee melted
  • 1 cup coconut sugar
  • 2 eggs
  • ½ cup vanilla yogurt
  • ¼ cup almond milk
  • ½ cup California Giant blueberries
  • ½ cup California Giant raspberries
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • For the Cinnamon Crumble Topping:
  • ⅓ cup coconut sugar
  • ¾ cup all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 5 tablespoon butter, melted
  • For the Glaze:
  • 1 ½ cups powdered sugar
  • Dash of cinnamon
  • Pinch of salt
  • 2–3 tablespoons almond milk


      • Preheat your oven to 375F.
      • Line your muffin tins with muffin liners.
      • Start by making the muffin batter by adding the melted butter, sugar and eggs into a large bowl and beat until combined.
      • Add in the yogurt, almond milk, spices and extract. Whisk until combined.
      • Add in the flour and baking powder and whisk until combined.
      • Gently fold in the berries. Set aside.
      • For the crumble topping, add all the ingredients into a mixing bowl and mix until crumble pieces start to form. Set aside.
      • Now evenly pour the batter into the lined muffin cups and top with the crumble topping.
      • Pop in the oven to bake for 15-25 minutes. Pierce with a toothpick to see if the inside is cooked.
      • While it bakes, make the glaze by mixing all the ingredients into a bowl and set aside.
      • Once the muffins have cooled from the oven for about 20 minutes, drizzle each one with the glaze and enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!