BLUEBERRY MUFFINS
1 Hour Serves 12-14
Sweet and tender muffins bursting with blueberries under a crunchy top.

INGREDIENTS

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup Dunkin' Original Creamer
  • 1/2 tsp grated lemon zest
  • 2 tsp vanilla extract
  • 2 1/2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups fresh or frozen blueberries
     

TOPPING

  • 1/4 cup turbinado sugar (Sugar in the Raw) or white sugar
  • 1/8 tsp cinnamon
  • 1/2 tsp grated lemon zest

INSTRUCTIONS

  1. Preheat oven to 375° F. Spray or line a 12-cup muffin pan with paper liners. In a large bowl, cream butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition. Slowly add Dunkin' Donuts Creamer, lemon zest and vanilla, if using. 

  2. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Add dry ingredients to butter mixture, stirring to combine. Gently fold in blueberries. Note: If using frozen blueberries, toss in 1 additional Tbsp of flour before folding into batter to avoid purple muffins.

  3. Divide batter between the 12 muffin cups, filling cups to the top. Mix together sugar, cinnamon and lemon zest, and sprinkle on top of each muffin. Bake for 25-35 minutes until tops spring back. Makes 12-14 muffins.
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