I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? For that reason I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!
This time of year we always have lots of family around and I like to try and stay ahead of the chaos by preparing easy meals in advance. For breakfast we like to have muffins and coffee cakes on hand so everyone can just grab something when they’re hungry. One of our favorite go to recipes are these easy Blueberry Coffee Cake Muffins. They’re super flavorful, moist and delicious and I haven’t met one person yet who can have just one 🙂
Ingredients:
- Paper cupcake liners (18 to 24 liners)
- 2 cups fresh blueberries
- ½ cup all purpose flour
- ½ cup packed light brown sugar
- 4 tbsp. cold butter
- 1 medium lemon
- 1 package (18.25 ounces) vanilla or yellow cake mix with pudding added
- 1 container (6 ounces) lemon yogurt
- ½ cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 ½ cups confectioners’ sugar
- 3 – 4 tbsp. milk
Rinse the blueberries and drain them on paper towels. Preheat the oven to 350 degrees. Line your muffin tins with paper liners. Rinse the lemon and dry. Grate 1 teaspoon lemon zest. Cut the lemon in half and squeeze juice into a small bowl; you should have about 2 tbsp. Set 1 tbsp. aside for glaze. Measure out 1 tbsp. of the cake mix and set it aside. Place the remaining cake mix, yogurt, water, oil, eggs, 1 tbsp. lemon juice and lemon zest in a large mixing bowl. Beat on low speed until ingredients are incorporated. Stop mixer and scrape down sides of bowl with rubber spatula. Increase mixer speed to medium and beat for 2 minutes. The batter should look well blended. Place the blueberries in a small bowl and toss with the reserved 1 tbsp. of cake mix. Fold the blueberries into the batter until just evenly combined. Using a large spoon, fill the muffin cups 2/3 full.
Place the flour and brown sugar in a medium bowl and mix until well blended. Cut the butter into small pieces and add it to the flour/brown sugar mixture. Using a pastry blender, cut the butter into the mixture until it resembles coarse crumbs. Spoon this mixture evenly over the muffins.Bake the muffins for 20 to 25 minutes, until they are golden brown and tops spring back when lightly pressed with a finger. Transfer pans to a wire rack and let muffins cool completely.
While muffins are cooling, whisk the confectioners’ sugar and 1 tbsp. lemon juice in a small bowl. Add 1 tbsp. of milk at a time until the glaze is smooth, but still thin enough that you can drizzle it over the muffin tops. Top your muffins and you’re good to go!