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.
-
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.
Read NextGlazed Canadian Back Bacon
1997 Christopher Idone
YOUR RECENTLY VIEWED RECIPES
Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!
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.

Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.