Best Breakfast Blueberry Muffins

Homemade blueberry muffins

Thought I would share this wonderful recipe that my dear friend Mary gave me many years ago. We were on a committee together and she invited me over for coffee and when I arrived, I knew there was more than coffee being served. Oh, the aroma! Can there be anything better than homemade baked goods? After the first bite, I decided these were the Best Breakfast Blueberry Muffins that I had ever tasted!

Homemade blueberry muffins

With simple recipes like this one, there is really no need to make blueberry muffins from a box! I also love this recipe because it does not require much sugar in the batter and it is super easy to make. You will end up with 16 muffins which is perfect for a larger group or to freeze for serving later.

So turn the oven on, take out a few ingredients and share with your family, friends, co-workers, or eat them all yourself (it’ll be our secret!). Make it a meal and serve with them with Baked Eggs Benedict Muffin Cups. Enjoy!

These are simple to make and will be the best breakfast blueberry muffins you have tasted! Skip the box; enjoy these homemade delicious and moist muffins!
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Best Breakfast Blueberry Muffins

These are simple to make and will be the best breakfast blueberry muffins you have tasted! Skip the box; enjoy these homemade delicious and moist muffins!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 16 muffins
Author: Kyle

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup blueberries,, fresh or frozen
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 egg
  • Sugar,, for sprinkling on top

Instructions

  • Preheat oven to 400°F.
  • Grease the muffin tins or line with paper baking cups.
  • In a large bowl, mix together the flour, sugar, baking powder, baking soda, and blueberries.
  • In a separate bowl, mix together the buttermilk, oil, and egg.
  • Pour the wet ingredients into the bowl of the dry ingredients. Mix with a fork just until the flour disappears.  Do not over mix! Batter will be lumpy.
  • Spoon the batter into the tins each about 3/4 full.
  • Sprinkle each muffin with about 1/4 – 1/2 teaspoon of sugar.
  • Bake for 20 minutes, until just golden brown.

Notes

Gr8 Make-Ahead Tip:

The muffins can be kept in the freezer after baking and cooling.  Freeze on a cookie sheet for a couple of hours and once frozen, the muffins can be stored in a freezer container or freezer bag for up to 3 months.
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These are simple to make and will be the best breakfast blueberry muffins you have tasted! Skip the box; enjoy these homemade delicious and moist muffins!
sm 5/11/19

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