Breakfast Blueberry Muffins Recipes

BREAKFAST BLUEBERRY CHEESECAKE MUFFINS

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.

BEST EVER BLUEBERRY MUFFINS

Steps:

• Preheat your oven to 375 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
• Add the flour, sugar, salt and baking powder to a bowl and whisk together to combine.
• Add the blueberries and lemon zest and stir them gently into the flour mixture. Adding the blueberries now will prevent them from bleeding into the muffin batter (so they won't turn the batter purple) and it will also help the blueberries not to sink to the bottom of the muffins as they bake.
• Measure the milk into a 2-cup size liquid measuring cup.
• Add the egg, vanilla and vegetable oil and whisk them together with a fork.
• Pour the wet ingredients into the dry ingredients and stir everything together gently just until combined with a wooden spoon or a silicone spatula - just until no streaks of flour remain.
• Portion the batter into the 12 muffin cups, filling them about 2/3 to 3/4 full. This recipe makes between 12 and 16 muffins, depending on the size of your pan.
• Top each muffin with a couple extra fresh blueberries, if desired (this step is optional, but it makes for a beautiful presentation).
• Bake the muffins at 375 degrees Fahrenheit for about 20 minutes or until the tops of the muffins are a light golden brown and a toothpick inserted into one of the muffins comes out clean.

BREAKFAST BLUEBERRY MUFFINS

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.

BLUEBERRY OATMEAL MUFFINS

Steps:

• Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool.) Don't do this the night before as that's too long for soaking. If you find the oats haven't soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes.
• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
• Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.
• Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
• Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.