Best 3 Breakfast Blueberry Muffins Recipes
Breakfast blueberry muffins are a classic morning treat that are easy to make and can be enjoyed by people of all ages. They are also a great way to use up leftover blueberries, and they always seem to disappear quickly. If you're looking for a delicious and easy way to start your day, try making a batch of breakfast blueberry muffins. There are many different recipes available, so you're sure to find one that suits your taste. Whether you like them sweet or tart, with a crunchy topping or a tender crumb, there's a blueberry muffin recipe out there for everyone.
Here are our top 3 tried and tested recipes!
BREAKFAST BLUEBERRY CHEESECAKE MUFFINS
A very light cheesecake muffin with juicy blueberries that give the muffins a nice fruity flavor for breakfast or brunch.
Provided by Cheerios
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Stir flour, baking powder, and baking soda together in a bowl; set aside.
- Beat eggs with an electric mixer in a bowl on medium speed until light and frothy. Beat cream cheese in a large bowl with an electric mixer until fluffy. Add sugar and mix to form a smooth paste. Add beaten eggs and beat with an electric mixer until a smooth creamy batter forms, 4 to 5 minutes.
- Fold cream and blueberries into the batter and mix until just combined. Add flour mixture and fold in just until absorbed.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 31.4 g, Cholesterol 65.1 mg, Fat 11.2 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 204.8 mg, Sugar 18 g
BREAKFAST BLUEBERRY MUFFINS
These muffins are a recreation from a recipe passed down from my mother-in-law. I made the muffins lighter and used half whole wheat flour to add more fiber. They're a great nutritious way to start your day. -Virginia Sollitt Redmond, Washington
Provided by Taste of Home
Time 40m
Yield 6 muffins.
Number Of Ingredients 11
Steps:
- In a bowl, combine the first six ingredients. Combine the egg, milk, oil and vanilla; add to the dry ingredients just until moistened. Gently fold in blueberries. , Fill greased or paper-line muffin cups two-thirds full. Bake at 375° for 25-27 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 211 calories, Fat 8g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 217mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.
BLUEBERRY AND CINNAMON BREAKFAST OATY MUFFINS
These dairy-free, gluten-free muffins rely on homemade oat flour for body, while a few oat flakes scattered on top add texture.
Provided by Lorraine Pascale
Categories HarperCollins Muffin Breakfast Wheat/Gluten-Free Oat Date Cinnamon Blueberry Quick and Healthy Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F. Line a muffin tin with 12 paper muffin cases.
- Put 1 1/4 cups of the oats into a food processor and blitz them until they form a fine powder. Then add the almond milk, dates, egg, baking powder, and cinnamon and blitz together to give a fairly smooth and sloppy mixture.
- Tip the mixture into a large bowl and gently stir in the blueberries until well mixed through. Divide the mixture evenly among the 12 muffin cases. I like to use a mechanical ice cream scoop to do this.
- Sprinkle over the remaining oats and bake in the oven for 20 to 25 minutes or until the muffins are cooked through.
- Remove from the oven and leave to cool a little before tucking in.
Tips:
- To ensure your muffins are moist and fluffy, make sure not to overmix the batter. Mix just until the ingredients are combined.
- For a sweeter muffin, add an extra 1/4 cup of sugar to the batter.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
- For a crunchy muffin top, sprinkle the tops of the muffins with granulated sugar before baking.
- To make sure your muffins are cooked through, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
Conclusion:
These blueberry muffins are a delicious and easy-to-make breakfast treat. With their moist and fluffy texture, sweet blueberry filling, and crunchy muffin top, they are sure to be a hit with everyone. So next time you're looking for a quick and tasty breakfast, give these blueberry muffins a try. You won't regret it!
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