Written by Nick –
There’s nothing quite like waking up on a summer morning for a leisurely breakfast with fresh blueberry muffins, then having some more for a snack, then later for dessert…okay I like blueberry muffins. Growing up, I used to make blueberry muffins with my mom. We didn’t have a homemade family recipe, we usually just got a box from the store. They were always a treat, but I have always wanted to try making blueberry muffins from scratch.
I found this blueberry muffin recipe on meals.com and decided to give it a shot. It seemed fairly simple and uses coffee-mate powder, which I always keep in stock. It also included a sweet topping. Muffin tops are my favorite part of the muffin, so adding a sweet topping just makes so much sense. However, baking muffins from scratch requires you to be a morning person. I am not a morning person. So, I may or may not have probably/slightly/definitely overlooked rinsing and draining the blueberries. As soon as I started folding in the blueberries I realized this was a mistake. The blueberry muffins had a nice toxic hue of blue. Thank goodness this was just an aesthetic mistake. Don’t be alarmed by the picture below, these muffins may be blue, but they are still delicious.
I think I will have to bake these for my mom next time…could be the new “family” recipe.
Ingredients for 12 Muffins:
- 1/3 cup butter, melted
- 1/3 cup warm water
- 1/4 cup Original NESTLÉ COFFEE-MATE Powdered Coffee Creamer
- 1 large egg
- 1 large egg yolk
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon grated lemon or orange peel
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 cups fresh or frozen, thawed and drained blueberries
- 3 tablespoons cold butter, cut into pieces
- 1/3 cup all-purpose flour
- 1/4 cup granulated sugar
PREHEAT oven to 375° F. Grease or paper-line 12 muffin cups.
COMBINE butter, water, Coffee-mate, egg, egg yolk, vanilla extract and lemon peel in medium bowl; whisk until blended.
COMBINE flour, sugar, baking powder and salt in large bowl; stir in Coffee-mate mixture just until combined. Fold in blueberries.
DIVIDE batter between prepared muffin cups.
COMBINE butter, flour and sugar in medium bowl. Mix with fork or fingers until crumbly. Sprinkle evenly over batter in muffin cups.
BAKE for 23 to 25 minutes or until golden. Cool in pan on wire rack for 10 minutes.
More Muffin Recipes:
Oh-So-Good Pumpkin Granola Muffins