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My husband and I are huge coffee creamer fans. In our refrigerator at any given time we will have between 5-10 different bottles of creamers. No fooling! There is nothing better than that first sip of hot coffee in the morning, well sometimes having a tasty treat to go along with that coffee is nice too! One of my favorite things to do in the morning is to get up a little earlier than everyone else in my house to enjoy my coffee and creamer with no interruptions. It is the best way to start the day!
International Delight has released a few new creamers in their Simply Pure series. International Delight Simply Pure is made with real milk, cream and sugar and come in Vanilla, Caramel and Hazelnut flavors. These creamers have quickly become my morning staple. The real ingredients used in International Delight Simply Pure inspired me to create a recipe using the creamer as an ingredient. International Delight Simply Pure is made with real milk, cream and sugar perfect for a Light Vanilla Blueberry Muffin recipe.
Not only did I include International Delight Simply Pure Vanilla Creamer in this recipe but I also used coconut oil in lieu of butter for a delicious twist in these muffins. I used fresh blueberries in my muffins but you could just as easily use frozen blueberries too. I would use the blueberries in frozen state so they do not bleed too much in your batter.
Light Vanilla Blueberry Muffins
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt, or to taste
1 large egg
1/2 cup granulated sugar
1/2 cup International Delight Simply Pure Vanilla
1/4 cup coconut oil
1/4 cup plain Greek yogurt
2 teaspoons vanilla extract
1 1/2 cups fresh blueberries tossed in 2 tablespoons flour (helps prevent sinking)
Directions
Preheat oven to 425F. Place muffin liners in 12 muffin pan
To a large bowl, add all the flour,sugar baking powder, salt, and whisk to combine; set aside.
To a separate large bowl, add the egg, sugar, milk, coconut oil, Greek yogurt, vanilla, and whisk until smooth and combined.
Add the wet ingredients to the dry ingredients, stirring gently until smooth and combined, without needlessly over-mixing or muffins will become tough.
Add the blueberries and fold gently to incorporate.
Evenly distribute the batter into the prepared pan, filling each cavity about 3/4-full. Tip – Add a couple blueberries to the top of each muffin.
Bake for 5 minutes at 425F. The short baking time at very high heat helps the muffins get a more domed top.
Lower the temp to 375F and bake for about 19 to 20 minutes or until tops are set, lightly golden, springy to the touch, and a toothpick inserted in the center comes out clean.
These light vanilla and blueberry muffins are fluffy, moist and delicious. They are the perfect pairing with your morning cup of coffee with your International Delight Simply Pure creamer. The next time that you are in Walmart, keep your eyes open for these three new flavors. Vanilla is my favorite, what will be yours?
