Blueberry Coffee Cake Muffins

August 15, 2018 at 2:00 AM

Blueberry Coffee Cake Muffins

Farmer’s market season is in full swing and there is nothing I love more than to wake up early on a Saturday to wander through stalls of fresh produce. My market basket never comes home with the same items each week as I’m slowly eating my way through each vendor’s delicious goods. A few weeks back it was Greek pastries, followed by spring salad mix and then this week’s find – blueberries!

Blueberry Coffee Cake Muffins

While I could have happily eaten my way through the pint, I set a handful aside to bake a batch of blueberry crumble coffee cake muffins. I’m not usually a huge muffin fan, but I had a craving hit me recently and this recipe hit the spot! Paired with a cup of tea, this breakfast almost was enough to make me want to jump out of bed in the morning instead of hitting the snooze button.

Blueberry Coffee Cake Muffins

Blueberry Crumble Coffee Cake Muffins

Ingredients:

Muffins:

  • 2 C. flour
  • 1 ¼ Tbs. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • 1/2 tsp vanilla extract
  • 1 C. honey
  • 1 eggs
  • 1 ½ C. plain yogurt
  • 1/4 C. milk
  • 1 stick butter, room temperature
  • 1 C. fresh blueberries

Crumble:

  • 1/4 C. brown sugar
  • 1 1/2 tsp. cinnamon

Glaze:

  • 1/2 C. powdered sugar
  • 1/2 C. milk

Directions:

  • Preheat the oven to 350 degrees.
  • Place baking liners into the muffin tray
  • In a large bowl, mix together the flour, baking powder, baking soda and salt.
  • Cut the butter into the flour mixture using a pastry cutter until the mixture resembles an oatmeal texture.
  • Remove 1 C. of the flour mixture and combine it in a bowl with the brown sugar and cinnamon.
  • In a separate bowl whisk together the wet ingredients.
  • Slowly combine the wet ingredients in with the flour mixture and stir until combined.
  • Gently stir in 1/4 C. of the crumble mixture and add in the blueberries.
  • Fill the muffin tins 3/4 of the way full, top with the crumble mixture and place in the oven.
  • Bake until a toothpick can be inserted into a muffin and come out clean (around 20-25 minutes)
  • Pull the muffins out of the oven and let cool.
  • Mix together the glaze ingredients until smooth and drizzle over the muffins.
  • Let the glaze set and then serve!
Advertisements

Entry filed under: Food. Tags: , , , .

Month in Review: July, 2018 Berry Bruschetta


Instagram

On a sunny day you will find me in the fields. ✨ Growing up on a dairy farm in the countryside I spent a lot of time outside. After school my siblings and I would feed calves, head inside for dinner and a few hours of homework, then trek back down to the barn help with milking shifts. It didn’t matter if it was blazing hot in the middle of summer or frigid cold in the depth of winter, we were outside. ✨ Now that I’ve moved off the farm, life looks a lot different. Being a graphic designer requires sitting in front of a computer for hours on end, but my soul aches to be outside. Luckily, I’m able to schedule breaks throughout the day to step away from my computer screen and enjoy nature. This allows me to get some fresh air, reconnect with my creativity, and return to my work with fresh eyes. ✨ What do you do during the day to hit the refresh button?
Woke up with a pep in my step! I couldn’t believe it was already Thursday…until Ian kindly reminded me it is actually Wednesday. In an instant, I went from being gleeful to feeling like the cruel universe added a day to my week. To keep my spirits high, I chose to treat myself to a mid-day coffee break at @anodynecoffee. Double tap if coffee is the magical elixir that can turn your day around ☕️🙌💕
Easing into the work week after an incredible Packer win last night! My day is full of chai tea, calming Spotify playlists, and an afternoon walk to recenter and get my mind ready for a busy week.
Cozying up with the fall @magnolia journal issue while I wait for the rain showers to pass. 🌦

%d bloggers like this: