Blueberry Muffin Iced Coffee (Print)

A cool coffee drink with blueberry syrup and vanilla cold foam topped with fresh garnish.

# Components:

→ Coffee Base

01 - 1 cup strong brewed coffee, cooled
02 - 1 cup milk of choice (dairy or plant-based)
03 - 1/2 cup blueberry syrup (store-bought or homemade)
04 - 1/2 cup ice cubes

→ Blueberry Muffin Flavor

05 - 1 teaspoon vanilla extract
06 - 1/2 teaspoon ground cinnamon
07 - 1/2 tablespoon brown sugar (optional)

→ Cold Foam

08 - 1/2 cup cold heavy cream
09 - 2 tablespoons milk
10 - 1 tablespoon vanilla syrup (or 1 teaspoon vanilla extract and 1 teaspoon sugar)

→ Garnish (optional)

11 - Fresh blueberries
12 - Crushed graham crackers or muffin crumbs

# Directions:

01 - Brew the coffee and allow it to cool completely.
02 - Place cooled coffee, milk, blueberry syrup, vanilla extract, cinnamon, brown sugar, and ice cubes in a blender; blend until smooth and frothy.
03 - Pour the mixture evenly into two tall glasses.
04 - Combine heavy cream, milk, and vanilla syrup in a milk frother or whisk vigorously until thick and foamy.
05 - Spoon the cold foam over each glass of blueberry muffin iced coffee.
06 - Top with fresh blueberries and crushed graham crackers or muffin crumbs if desired.
07 - Serve immediately with a straw and enjoy.

# Expert Advice:

01 -
  • This secret shortcut lets you skip the bakery line but still get that blueberry muffin fix in a glass.
  • It’s become my go-to when I want something playful, creamy, and a bit fancier than plain iced coffee.
02 -
  • If the coffee is even slightly warm, the ice will vanish and take the creaminess with it—patience pays off!
  • I used to over-blend the ice, but leaving it just a little chunky gives a lovely, slushy texture.
03 -
  • Don’t let the drink sit—serve right away for the best texture and flavor.
  • If you love extra foam, double the cold foam ingredients and pile it high—you’ll thank me later.
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