Blueberry Breakfast Muffins

These Blueberry Breakfast 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, especially when I need a quick grab and go breakfast. They are light, yet filling, not too sweet, and are studded with juicy blueberries which are loaded with anti-oxidant goodness.

UPDATE 2023* This muffin recipe is really the only muffins recipe you will ever need. With this one recipe, you can create different flavour varieties that are equally deliciously moist & yummy.

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.

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.

1. Preheat your oven to 180 degrees Celsius and line a muffin pan with baking cups or cupcake liners.
2. Add all the ingredients together into a mixing bowl and mix
3. 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.
4. Fold the blueberries into the batter. You can reserve a few blueberries to add on top of the muffins before baking.
5. Evenly divide the batter into the muffin pan. They should be 90% full.
6. 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.
7. Let them cool and enjoy!

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.

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Create endless flavour varieties

With this one recipe, you can make various delicious flavours. These are some of my favorite flavour variations:

• Banana bread: Skip the lemon & orange zest and add mashed bananas & cinnamon for Banana bread muffins.
• Strawberry: Add some chopped strawberries into your batter & mix till combined. Scoop into the muffin tin & top with a strawberry half & sprinkle with brown sugar. Bake as normal & enjoy strawberry muffins.
• Blueberry cream cheese: This is one of my favorite flavour variation, top a dollop of cream cheese in the middle of your portioned batter, then top with fresh blueberries.
• Cookies & cream: Chop some Oreo cookies into your muffins batter & mix well. Scoop into the muffins tin & top with more Oreo cookies. Bake & enjoy.

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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 the microwave if you want and enjoy!

More baked goods to try this week

• Braided Cinnamon Buns
• Two-Ingredient Pizza Dough

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Did you make this recipe?

Leave a comment below and tag me over on Instagram @nookies_diaries or use the hashtag #nookiesdiaries.

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