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.
PREHEAT oven to 375° F. Grease or paper-line 12 muffin cups.
COMBINE butter, water, Coffee-mate, egg, egg yolk, vanilla extract and lemon peel in medium bowl; whisk until blended.
COMBINE flour, sugar, baking powder and salt in large bowl; stir in Coffee-mate mixture just until combined. Fold in blueberries.
DIVIDE batter between prepared muffin cups.
COMBINE butter, flour and sugar in medium bowl. Mix with fork or fingers until crumbly. Sprinkle evenly over batter in muffin cups.
BAKE for 23 to 25 minutes or until golden. Cool in pan on wire rack for 10 minutes.
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