Blueberry Muffins

Blueberry Muffins
20 min
23 min
Makes 12 muffins
  • Warm muffins with tender blueberries and sweet crumb topping are the perfect treat anytime. The sweet crumbly topping for these Blueberry Muffins adds a delicious and attractive texture.

Key Ingredients

A canister of Original Powder Creamer with a red cap and red label above a mug and biscotti.
Coffee mate®

The Original Powdered Coffee Creamer

6 oz. Canister


  • 1/3 cup butter, melted
  • 1/3 cup warm water
  • 1/4 cup Coffee mate® Original Flavor 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
  • 1 cup granulated sugar, divided
  • 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

Make It

Step 1

Preheat oven to 375° F. Grease or paper-line 12 muffin cups.

Step 2

Combine melted butter, water, Coffee mate Original Flavor Powder, egg, egg yolk, vanilla extract and lemon peel in medium bowl; whisk until blended.

Step 3

Combine 1 1/2 cups flour, 3/4 cup sugar, baking powder and salt in large bowl; stir in Coffee-mate mixture just until combined. Fold in blueberries.

Step 4

Divide batter between prepared muffin cups.

Step 5

Combine cold butter, 1/3 cup flour and remaining 1/4 cup sugar in medium bowl. Mix with fork or fingers until crumbly. Sprinkle evenly over batter in muffin cups.

Step 6

Bake for 23 to 25 minutes or until golden. Cool in pan on wire rack for 10 minutes.

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