Blueberry Breakfast Muffins are soft, fruity treats perfect for mornings. They combine fresh blueberries with a slightly sweet muffin batter for a tasty start to the day.
I like to make a big batch and freeze some; then I just heat them up and have a quick breakfast anytime. My kids also think they’re a special snack!
If you want to make them healthier, try swapping some of the sugar for honey or adding a bit of oatmeal to the batter.
Ingredients & Substitutions
Blueberries: Fresh or frozen blueberries add juicy bursts of flavor. I prefer fresh, but frozen works well if fresh isn’t in season. Gently fold in frozen blueberries to avoid coloring the batter too much.
Flour: All-purpose flour gives structure to the muffins. If you need a lighter texture, try half whole wheat and half white flour. For a gluten-free option, swap with a gluten-free baking blend.
Sugar: Regular granulated sugar sweetens the muffins. I sometimes use brown sugar for a richer flavor. Honey or maple syrup can be a substitute, but reduce the liquid slightly to adjust for moisture.
Butter: Adds moisture and richness. I prefer melted unsalted butter, but coconut oil works as a dairy-free alternative. Keep the fat at about the same measurement to keep muffins moist and tender.
Eggs: Eggs help bind the ingredients and create a soft crumb. For a vegan version, try applesauce or mashed banana, but note it might change the texture slightly.
How do I mix the batter without overworking it?
Mix the wet and dry ingredients until just combined; overmixing can make muffins dense. Start by combining wet ingredients, then gently fold in dry ingredients with a spatula until no streaks remain.
- Step 1: Add wet ingredients to dry in small additions.
- Step 2: Fold gently with a spatula, scraping the sides of the bowl.
- Step 3: Stop mixing as soon as the batter is combined and no flour is visible.
How to Make Blueberry Breakfast Muffins?
Ingredients You’ll Need:
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1/3 cup vegetable oil
- 2 large eggs
Other Ingredients
- 1 1/2 cups fresh or frozen blueberries
How Much Time Will You Need?
Preparation: 10 minutes, Cooking: 20 minutes, Total: 30 minutes
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan
Preheat your oven to 375°F. Line a muffin tin with paper liners or grease it well.
2. Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Combine Wet Ingredients
In a separate bowl, beat eggs. Add milk and oil, then whisk until well combined.
4. Mix Wet and Dry
Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix.
5. Fold in Blueberries
Gently fold the blueberries into the batter, being careful not to crush them.
6. Fill Muffin Cups
Spoon the batter into the prepared muffin tin. Fill each cup about 3/4 full.
7. Bake the Muffins
Bake for 20 minutes, or until a toothpick inserted comes out clean. Let cool slightly before serving.
