Best Brunch Muffins Recipe

Name: Best Brunch Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; ⅔ cup sugar; 1 tablespoon baking powder; 1 teaspoon nutmeg; ½ teaspoon salt; 2 eggs; 1 cup milk; ⅓ cup butter, melted; 1 teaspoon vanilla; 1 ½ cups blueberries, rinsed, drained and patted dry; 1 tablespoon butter, melted; ⅓ cup coarse sugar

Servings: persons

2 cups flour
⅔ cup sugar
1 tablespoon baking powder
1 teaspoon nutmeg
½ teaspoon salt
2 eggs
1 cup milk
⅓ cup butter, melted
1 teaspoon vanilla
1 ½ cups blueberries, rinsed, drained and patted dry
1 tablespoon butter, melted
⅓ cup coarse sugar

1
Preheat oven to 375F Line muffin tin with paper cups, set aside.
2
In a medium bowl, stir together all dry ingredients except coarse sugar.
3
Make a well in the center and set aside.
4
In a small bowl, beat eggs.
5
Stir in milk, the 1/3 C melted butter, and vanilla.
6
Add egg mixture all at once to the flour mixture.
7
Stir until just moistened (batter should and will be lumpy).
8
Gently fold in blueberries.
9
Spoon batter into muffin cups, filling each 3/4 full.
10
Bake for 20-25 minutes or until tops are golden brown.
11
Place muffins on racks.
12
Brush tops with the extra melted butter and sprinkle with coarse sugar.
13
Serve warm.

720

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups flour, ⅔ cup sugar, 1 tablespoon baking powder, 1 teaspoon nutmeg, and more.

Yes, Best Brunch Muffins falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Best Brunch Muffins

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