Breakfast Blueberry or Cherry Muffins Recipe

Name: Breakfast Blueberry or Cherry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour, all-purpose sifted; 4 teaspoons baking powder; 3/4 cup sugar; 1 teaspoon salt; 1 cup blueberries frozen or fresh; cherries can be canned, drained or tart cherries; 2 large eggs; 1/2 cup butter melted; 1 cup milk; ⅛ teaspoon cinnamon; 1/2 cup sugar

Servings: persons

2 cups flour, all-purpose sifted
4 teaspoons baking powder
3/4 cup sugar
1 teaspoon salt
1 cup blueberries frozen or fresh; cherries can be canned, drained or tart cherries
2 large eggs
1/2 cup butter melted
1 cup milk
⅛ teaspoon cinnamon
1/2 cup sugar

1
Place paper cups in ungreased muffin tins.
2
Sift dry ingredients together in large bowl.
3
Add blueberries or cherries to dry mix and mix until well coated.
4
In a small bowl, beat eggs well.
5
Add melted butter and milk.
6
Quickly stir liquid mixture into dry mix.
7
Do not overmix as overblending will cause a tough texture.
8
Fill muffin cups 3/4 full, and sprinkle lightly with cinnamon topping.
9
Bake at 400-F for 20 minutes until brown.

799

kcal

Calories

Fat

120

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 10 ingredients. The key ingredients include: 2 cups flour, all-purpose sifted, 4 teaspoons baking powder, 3/4 cup sugar, 1 teaspoon salt, and more.

Yes, Breakfast Blueberry or Cherry 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.

Breakfast Blueberry or Cherry Muffins

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