Blueberry Breakfast Muffins

Makes1 dozen

Cooking Methodbaking



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


  • 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


  1. 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.

  2. Fold in the lemon zest and vanilla and mix just until smooth. Gently fold in the blueberries. Fill the muffin cups two-thirds full.

  3. 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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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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