Tastenexa
All recipes
American
Blueberry Breakfast Muffins
37 min total15 prep22 cook6 servings230 cal
VegetarianFlexitarianContains glutenContains eggContains dairy
These tender muffins are studded with juicy blueberries and topped with a light sprinkle of sugar for a bit of crunch. Made in one bowl with pantry staples, they bake up golden in about 20 minutes and are perfect for meal-prepping breakfast for the week.
Ingredients
pantry
- 240 gflour
- 100 gsugar
- 2 tspbaking powder
- 0.25 tspsalt
produce
- 150 gblueberries
dairy
- 2eggs
- 120 mlmilk
- 60 gbutter
Steps
- Preheat the oven to 190°C (375°F) and line a muffin tin with paper liners or grease the cups.
- Melt the butter and set it aside to cool slightly.
- Rinse the blueberries and pat them dry, then toss them with 1 tablespoon of the flour in a small bowl to help suspend them in the batter.
- In a large bowl, whisk together the remaining flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the eggs, then whisk in the milk and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined; a few streaks of flour are fine.
- Gently fold in the flour-coated blueberries with a few final strokes.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 20–22 minutes, rotating the pan halfway through, until the tops are golden and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
Tips
- Toss the blueberries in a spoonful of flour before folding them in so they don't all sink to the bottom.
- Don't overmix the batter once the flour is added — a few streaks and lumps are fine and keep the muffins tender.
- Fill muffin cups about three-quarters full to give the batter room to dome as it bakes.
- Test for doneness with a toothpick in the center muffin; it should come out clean or with just a few moist crumbs.
