Blueberry Breakfast Muffins

Name: Blueberry Breakfast Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1/2 tablespoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/3 cup vegetable oil; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup milk; 1 cup fresh blueberries

Highlighted under: Sugar & Spice

I absolutely love starting my day with these Blueberry Breakfast Muffins. They are bursting with juicy blueberries and have a wonderful light and fluffy texture that makes each bite a delight. Whether I'm enjoying them with my morning coffee at home or packing them for a snack on-the-go, these muffins are versatile and satisfying. The best part? They are quick and easy to make, allowing me to whip up a fresh batch in no time. Let's dive into this delicious recipe that will brighten up your mornings!

Created by

Rowan Tate

Last updated on 2026-02-15T06:09:36.121Z

When I first decided to make Blueberry Breakfast Muffins, I wanted to create something that would not only taste good but also brighten my mornings. I experimented with different ratios of flour and blueberries, finding that the sweetness of the blueberries perfectly complements the muffin's lightness. This combination results in a delightful bite that makes my mornings feel extra special.

For an added twist, I like to sprinkle a bit of cinnamon on top before baking. This gives the muffins a warm aroma that fills the kitchen and makes everyone eager to see what’s coming out of the oven. Trust me, these muffins never last long in my house!

Why You'll Love These Muffins
Bursting with fresh blueberries in every bite
Fluffy, moist texture that’s hard to resist
Great for breakfast or a quick snack throughout the day

Key Ingredient Benefits

The use of all-purpose flour in these Blueberry Breakfast Muffins provides the perfect balance of structure and tenderness. It allows the muffins to rise beautifully while maintaining a fluffy texture. If you want to experiment, consider substituting half of the all-purpose flour with whole wheat flour for added fiber without sacrificing too much tenderness.

Fresh blueberries are not just for flavor; they also enhance the nutrition of these muffins. They are rich in antioxidants and vitamins, making your breakfast more wholesome. Remember to rinse and dry the blueberries gently to avoid bursting them before mixing; this keeps them intact during baking and ensures they don’t sink to the bottom.

Baking Tips for Success

To achieve perfectly risen muffins, avoid overmixing the batter. Once you combine the wet and dry ingredients, stir gently until no flour streaks remain. This prevents gluten development, which can lead to dense muffins. You'll want a lumpy batter, as a few lumps are a sign of tender muffins.

When filling the muffin cups, aim for about 2/3 full for optimal rise and a rounded top. If you want an extra touch, sprinkle a little sugar on top of the batter before baking. This creates a delightful sugary crust that adds both texture and sweetness to the muffins.

Ingredients

Muffin Ingredients

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
1 cup fresh blueberries

Instructions

Steps to Prepare

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, mix together the vegetable oil, egg, vanilla extract, and milk until smooth.

Combine the Mixtures

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix.

Add Blueberries

Gently fold in the fresh blueberries.

Fill Muffin Cups

Spoon the batter into the lined muffin tin cups, filling each about 2/3 full.

Bake

Bake in the preheated oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Enjoy Your Muffins!

Pro Tips

To ensure that your muffins are evenly baked, make sure to rotate the muffin tin halfway through baking. This helps them rise evenly and achieve a perfect golden color.

Storage and Make-Ahead Tips

These muffins are perfect for meal prep! You can make a batch on the weekend and store them in an airtight container. They will stay fresh for up to 3 days at room temperature or can be refrigerated for up to a week. Freezing is also an option; simply wrap each muffin individually in plastic wrap and store them in a freezer-safe bag. They'll last up to 2 months in the freezer.

To reheat frozen muffins, simply pop them in the microwave for 15-20 seconds or let them thaw at room temperature for about 30 minutes. If reheating from frozen, ensure they reach an internal temperature of at least 165°F for safe consumption.

Serving Suggestions

These Blueberry Breakfast Muffins are delightful on their own, but you can elevate them further by serving them with a dollop of Greek yogurt or a smear of almond butter for added creaminess and protein. A light drizzle of honey or maple syrup can also enhance the sweetness and flavor profile if you desire.

For a fun twist, consider adding lemon zest to the batter for a refreshing citrus note that complements the blueberries wonderfully. You could also swap out blueberries for other berries like raspberries or blackberries, tailoring the recipe to your preferences while maintaining the same delicious muffin structure.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but make sure to fold them in gently to avoid discoloring the batter.

→ How can I store the muffins?

Store the muffins in an airtight container at room temperature for up to three days, or freeze for up to three months.

→ Can I substitute whole wheat flour?

Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option.

→ How do I make these muffins dairy-free?

You can substitute the milk with almond milk or another non-dairy milk of your choice.