Blueberry Breakfast Muffins
Makes1 dozen
Cooking Methodbaking
CostInexpensive
Total Timeunder 1 hour
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
OccasionFamily Get-together
Five Ingredients or LessYes
Mealbreakfast, brunch
Taste and Texturefruity, sweet
Type of Dishmuffins
Ingredients
- 2 tablespoons unsalted butter, for the muffin tins
- 2 cups all-purpose flour
- 1 cup blueberries
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 2 eggs, beaten
- 2 tablespoons unsalted butter, melted
- 1 teaspoon grated lemon zest
- 1 teaspoon vanilla extract
Instructions
-
Preheat the oven to 400°F. Butter a muffin tin and set aside. In a small bowl, toss ¼ cup of the flour with the blueberries and set aside. In a large mixing bowl, combine the remaining 1¾ cups flour, sugar, baking powder, and salt. Using a wooden spoon, blend in the buttermilk, eggs, and melted butter.
-
Fold in the lemon zest and vanilla and mix just until smooth. Gently fold in the blueberries. Fill the muffin cups two-thirds full.
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Bake for 20 minutes, or until golden brown. Cool on a wire rack for 2 to 3 minutes before removing from the pan. Serve the muffins warm.
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Dutchie 8186169
Aug 29, 2013
Loved this recipe. Finally a good tasting muffin, without loads of sugar or butter. Hubby liked them too. He loves taking a muffin with him to the golf course, so I'll be making them again soon.
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