Blueberry Breakfast Muffins Recipe

Name: Blueberry Breakfast Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 400F.
2
Butter a muffin tin and set aside.
3
In a small bowl, toss 1/4 cup of the flour with the blueberries and set aside.
4
In a large mixing bowl, combine the remaining 1 3/4 cups flour, sugar, baking powder, and salt.
5
Using a wooden spoon, blend in the buttermilk, eggs, and melted butter.
6
Fold in the lemon zest and vanilla and mix just until smooth.
7
Gently fold in the blueberries.
8
Fill the muffin cups two-thirds full.
9
Bake for 20 minutes, or until golden brown.
10
Cool on a wire rack for 2 to 3 minutes before removing from the pan.
11
Serve the muffins warm.

890

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 2 tablespoons unsalted butter, for the muffin tins, 2 cups all-purpose flour, 1 cup blueberries, 1/3 cup granulated sugar, and more.

Yes, Blueberry Breakfast 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.

Blueberry Breakfast Muffins

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