Blueberry Muffin Latte
Blueberry latte made with homemade blueberry muffin syrup, espresso, and steamed milk for a cozy coffeehouse drink at home. This blueberry muffin coffee is a comforting flavored latte recipe for slow mornings and cool fall days.
Ingredients
Blueberry Muffin Syrup
- 2 cups frozen blueberries 300 g
- ⅓ cup brown sugar 67 g
- ¼ cup water 60 mL
- 1 tsp vanilla extract
- ⅛ tsp cinnamon
- Pinch of salt
For the Lattes
- 4 shots espresso
- 8 oz milk 240 mL
- 4 tablespoons blueberry muffin syrup
For the Foam
- ¼ cup heavy whipping cream or half-and-half 4 tbsp
- ¼ cup whole milk or 2% milk 4 tbsp
- Light drizzle of blueberry muffin syrup optional
Instructions
Make the Blueberry Muffin Syrup
- Add the blueberries, brown sugar, water, vanilla extract, cinnamon, and salt to a small saucepan. Cook over medium heat, stirring occasionally, until the blueberries soften and the mixture becomes syrupy, about 8–10 minutes.
- For a smoother syrup, strain the mixture through a fine-mesh sieve, pressing gently on the blueberries to extract as much liquid as possible. Straining is optional.
- Let the syrup cool slightly before using, or use it warm.
Assemble the Lattes
- Divide the blueberry muffin syrup between two mugs, using 2 tbsp per mug. Add 2 shots of espresso to each mug and stir to combine.
- Steam or froth the milk until warm and lightly foamy. Divide the milk between the two mugs and pour gently over the espresso mixture.
Make the Foam
- Combine the heavy whipping cream and 2% milk. Froth until light and foamy, then divide between the two lattes and spoon over the top.
- Finish each latte with a light drizzle of blueberry muffin syrup. Serve warm and enjoy.
Notes
- A note on coffee strength: I like mine strong, so this recipe uses a double shot per mug—but if that's too much espresso for you, use one shot instead, and you'll still get all that blueberry muffin flavor, just a little gentler.
- A note on milk: The recipe is for a stronger latte with less milk. If you prefer something milkier, feel free to double the milk to 16 oz (480 mL) — it'll mellow things out without losing the blueberry flavor.