This Saturday kicked off the first day of Summer and I, for one, couldn’t be more excited!
Summer means weekends at the beach, BBQ’s, 4th of July and deliciously festive food!
Out of nowhere the other day I started thinking about these little coffee crumb cakes I used to take to school for breakfast basically every day as a kid. There were three little bite sized crumb cakes in one little package and they were my absolute favorite!
I haven’t had them in years so I thought I’d create my own at home, adding blueberries and making them gluten free.
Growing up, and still to this day, Blueberry Muffins are one of my favorite breakfast menu items!
I took this version of the classic muffin to a whole other level, possibly to a whole other menu! These muffins are so decadent, they could easily be mistaken for dessert (or if you are me, 3 nights last week, they actually were dessert!) Yeah, I just admitted that 😉
When I took these muffins out of the oven, the blueberry was bubbling out of the chocolate crumble topping and my mouth immediately began to water!
While I will always love my Bacon Maple Brown Sugar Muffins, they are now tied for first place with these delicious little treats!
Ingredients (makes 15 muffins)
Begin by combining the flour, baking powder, cinnamon, nutmeg, salt and brown sugar in a small bowl.
Next, blend together the cream cheese, honey and vanilla.
Mix in the eggs, then the melted butter and coconut milk.
Next, add the flour mixture. Combine well, then lightly stir in the blueberries.
Fill muffin cups 3/4 full.
Place into the oven at 350° for 5 minutes.
In the mean time, make the chocolate crumble by combing the brown sugar, cocoa and flour.
Next, fold in the cold butter and mix into a coarse crumble (easiest way to do this is to get a little messy and use your hands!)
Remove the muffins from the oven and top with the chocolate crumble.
Place back into the oven for 13-15 minutes, or until the crumble is crisp and blueberries are bubbling!
I wish I could have captured just how bubbly and delicious these looked right out of the oven! Literally bursting with Blueberry amazingness!
Serve with a tall glass of milk, I promise, you’re going to want it!
Sprinkle with a little powdered sugar, if you’re feeling fancy like that 😉
Slice these babies open and dig in!
Confession #173: I cut the first one open to take a picture and it looked so good I snatched it right off the little blue plate and gobbled it up. But the real confession, I did it again a second time!
But don’t worry, I did save enough to play “Muffin Man” the next day and deliver these scrumptious little goodies to some friends around town and the nice gentlemen that work at the front desk of my building!
And yes, I did sing “Do you know the muffin man, The muffin man, the muffin man, Do you know the muffin man, Who lives in Drury Lane?” the whole time I was delivering them 🙂 Except that I had no idea the last line of the song was Drury Lane, had to Google that portion of the song, followed by Googling “Where’s Drury Lane?” Because of course, I want to find this mysterious Muffin Man!
Wikipedia: “The street Drury Lane is also where The Muffin Man lives as mentioned in the popular nursery rhyme. It is not known whether the song refers to Drury Lane in London or another town.”
Well that’s not very helpful Wiki! Oh well, I guess I’ll just keep pretending that I’m the Muffin Man and we’ll just change the lyrics to “who lives on Little Leopard Lane!”
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: Substitute gluten-free flour to make this recipe gluten-free.
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