These Blueberry Muffins are fluffy, moist, and have a burst of fresh blueberries from every bite. They are perfect for a quick breakfast or a mid-day snack. They are really easy to make, so grab your apron and let’s get baking.
I absolutely love making these blueberry breakfast muffins, and I have made tons of them for clients in my business. They are a best seller for good reason, mainly because they are light, yet filling, not too sweet, and are studded with juicy blueberries which are loaded with anti-oxidant goodness. Enjoy these muffins with a cup of Hormonal Balance Chai Latte for breakfast or a cup of delicious Strawberry Molokai Coconut Mocktail for a mid-day snack. These yummy drinks are available on my Nookies Diaries food and lifestyle blog.
Blueberry Breakfast Muffins Ingredients
For this recipe, you’ll need a few simple baking ingredients you might already have in your pantry.
Dry Ingredients
- All-purpose flour
- Baking powder
- Rolled oats
- Salt
- Fresh or Frozen blueberries
Wet Ingredients
- Eggs
- Any milk of your choice
- Honey
- Coconut sugar
- Vegetable oil
- Unsweetened yogurt
- Orange zest
- Lemon zest
- Vanilla extract
How to make blueberry breakfast muffins
This recipe is really easy to make and like every quick bread, cake, or muffin recipe, you’ll mix the dry and wet ingredients separately, then whisk them together. It ensures the batter is not over mixed, so the muffins stay light and fluffy.
- Preheat your oven to 180 degrees Celsius and line a muffin pan with baking cups or cupcake liners.
- Add all the ingredients together into a mixing bowl and mix
- Add all the wet ingredients to a separate mixing bowl and whisk together. Then, add the dry ingredients into the wet and whisk till your batter forms.
- Fold the blueberries into the batter. You can reserve a few blueberries to add on top of the muffins before baking.
- Evenly divide the batter into the muffin pan. They should be 90% full.
- Bake the blueberry muffins for 28-30minutes, or until they are lightly golden brown on the top and a toothpick inserted inside comes out clean.
- Let them cool and enjoy!
Click here to grab my free strawberry jam recipe that is also great for breakfast.
Tips for making perfect blueberry muffins
- Do not over mix the batter: This will result in tough muffins. We want our muffins to be light and fluffy, so you want to gently mix the batter. If you think you’ve overmixed the batter, cover the bowl with a clean cloth or cling film and leave the batter to rest for 20 minutes. Then proceed with baking the muffins.
- Fresh vs Frozen blueberries: Fresh is ideal for this recipe. However, for this batch I made, I used frozen blueberries, and they worked really well. Just note that you’ll want to drain off any excess liquid from the frozen blueberries before adding them to your batter, or use them while they are still frozen, otherwise, you’ll end up with soggy muffins.
How to store muffins
Baked goods like these blueberry muffins taste the best the day they are baked, however, leftovers keep really well at room temperature for up to 3-days. After that, you can store them in the fridge for about one week (although, it’s entirely possible that they wouldn’t last that long).
You can also freeze a batch of the muffins in a freezer-safe container for up to 2-months. When you want a quick breakfast, simply thaw them out in the fridge overnight or on your countertop. Once thawed, you can warm them up in the microwave if you want and enjoy!
Will You Make This Recipe?
Be sure to leave me a comment below and tag me over on Instagram @nookiesboutiquecakes or use the #nookiescakeschool.
The Fluffiest Doughnuts Ever
Perfect With Your Morning Coffee
Leave a Reply