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Coffee cake is one of those delicious morning treats that you enjoy when you’re splurging…whether it be on vacation, or just after a rough day.
Typical coffee cake recipes are loaded with tons and tons of dairy and excess sweetener.
I created these better-for-you whole wheat blueberry coffee cake muffins as a breakfast treat that you don’t have to feel guilty about!
Silk almond creamer is my go to coffee creamer.
Ever since discovering Silk, my husband and I use it exclusively in our coffee.
I love that Silk is dairy free and has no artificial colors or sweeteners!
It’s so convenient that Walmart stocks these creamers.
My favorite is the vanilla flavor, while Robbie likes the caramel.
I used Silk Caramel Almond creamer both in this coffee cake muffins recipe, and in the glaze.
It adds a subtle nutty sweetness that is perfect for coffee cake!
These aren’t your typical coffee cake muffins.
They are dairy free, whole wheat, and not overly sweet.
I love these muffins because they are just sweet enough without being sickeningly sweet.
Have you tried Silk Almond Creamer? What’s your favorite flavor?
Let me know in the comments below!
Find more dairy free inspiration here.
Whole Wheat Blueberry Coffee Cake Muffins
For the Muffins
- 2 cups whole wheat pastry flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 cup extra virgin olive oil
- 1/2 cup brown sugar
- 1 egg
- 1/3 cup Silk Caramel Almond Creamer
- 1/3 cup unsweetened vanilla almond milk
- 3/4 cup frozen blueberries
For the Crumb topping
- 1/4 cup whole wheat pastry flour
- scant 1/2 cup pecans, ground into crumbs/flour
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1/4 cup vegan butter, melted
For the glaze
- 1/4 cup powdered sugar
- 1 tablespoon Silk Caramel Almond Creamer
- Preheat oven to 350 degrees
- Whisk together flour, baking powder, baking soda, salt and cinnamon and set aside
- In a separate bowl, beat together vanilla, olive oil, and brown sugar
- Add egg and beat well
- Add creamer and milk, beating for several minutes
- Add flour mixture until just combined
- Fold in blueberries
- Line a muffin tin with cups
- Distribute batter evenly into the 12 muffin liners
- In a separate bowl, prepare crumb topping
- Mix together all ingredients for crumb topping until it resembles wet sand
- Sprinkle crumb topping evenly over the muffin batter
- Bake at 350 degrees for 18-20 minutes, or until a toothpick inserted comes out clean
- To make glaze: whisk together creamer and powdered sugar until it forms a liquid
- Drizzle over muffins
- Enjoy with a cup of coffee!