Best 3 Breakfast Blueberry Muffins Recipes
Indulge in a delightful morning treat with our selection of exquisite blueberry muffin recipes. From classic bakery-style muffins bursting with juicy blueberries to healthier options incorporating whole wheat flour and natural sweeteners, our collection caters to every palate and dietary preference. Whether you prefer a crispy golden crust or a tender crumbly interior, our recipes offer a range of textures to satisfy your cravings. With step-by-step instructions and helpful tips, these recipes ensure that every bite is a moment of pure bliss. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.
Let's cook with our 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:
- Muffin Preparation: Always preheat your oven before preparing the muffin batter. This ensures that the muffins bake evenly and rise properly.
- Mixing the Batter: Avoid overmixing the batter. Overmixing can result in tough, dense muffins. Mix the batter until the ingredients are just combined.
- Muffin Tins: Grease or line muffin tins with paper liners before pouring the batter. This prevents the muffins from sticking and makes them easier to remove.
- Baking Time: The baking time for muffins can vary depending on the recipe and the size of the muffin tins. Keep an eye on the muffins while they're baking and test them with a toothpick to ensure they're done.
- Blueberry Distribution: Toss the blueberries in a small amount of flour before adding them to the batter. This helps prevent them from sinking to the bottom of the muffins.
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.
Conclusion:
With these blueberry muffin recipes, you can enjoy delicious, homemade treats for breakfast, brunch, or as a snack. Experiment with different flavors and ingredients to create your own unique variations. Whether you prefer classic blueberry muffins, healthier alternatives, or indulgent treats, there's a recipe here for every taste. Remember to follow the tips and tricks provided to ensure perfect muffins every time. Happy baking!
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