Breakfast blueberry muffins

Breakfast blueberry muffins are super moist, incredibly more-ish and studded throughout with fresh juicy blueberries. A rather simple one bowl recipe, these breakfast blueberry muffins as their name suggests are the perfect accompaniment to your morning cup of coffee or even milk for the kids.

Breakfast blueberry muffins 

Breakfast blueberry muffins 

I hate cleaning utensils. Even on most days. Add to it a forever aching back thanks to the fag end of second trimester and there’s  nothing less appealing than the thought of bending over piles of pots and pans, cleaning them. Ugh. Torture.  Its my least favorite chore in the world and if i could I would only make recipes that need one bowl. The day I first made these muffins, I divided the wet and the dry ingredients separately in two bowls and baked them. They were just as good. But the next time I decided to whip these one in one bowl. I mean honestly, how much difference does separating dry and wet ingredients really make to a muffin recipe? Turns out not that much at all!! The muffins were just as amazing as the first batch but this time I was way happier as it meant less mess and certainly less cleaning up.


Breakfast blueberry muffins 

Breakfast blueberry muffins as their name suggests are so uncomplicated to make that you can whip them up in the morning in time for the kids to enjoy these with their morning milk. Best part? Unlike most other muffins, here the blueberries dont all get sunk to the bottom of the muffins. Specifically because of the thick cookie like consistency of the batter, the blueberries remain suspended in the batter instead of sinking to the bottom. I added some dried cranberries to the batter simply coz cranberries are amazing health wise, especially for us pregnant ladies 🙂

Oh and let me confess something – the muffin tops are my favorite part of any muffin. And here instead of adding onto my and your work by making a streusel (think more butter, flour and sugar), I simply sprinkle a bit of brown sugar on top and bake it. Perfectly caramelised crunchy texture on top of the muffins!! Yummers!

By the time these muffins are baked your home will be smelling of the sweetest things in the world; Madagascar vanilla and fresh blueberries!! You need to give it ten minutes of resting time just so it cools down enough not to burn your lips when you eat it, but honestly it took quite a bit of self restraint on my part to not plop one into my mouth immediately!! Its that good.

Breakfast blueberry muffins 

You can have these breakfast blueberry muffins ready in time for your family to enjoy their breakfast. After all, is there anything better than freshly baked home made muffins? Not in my world.

Lets go and make this now! Also, do check out the video of this easy peasy Breakfast blueberry muffins  on my Instagram feed or on my Facebook page . 

Xo,

S.

Breakfast blueberry muffins 

Easy one bowl muffins that are perfect for breakfast, loaded with the goodness of blueberries and absolutely moist!

Course Baking
Cuisine continental
Prep Time 15 minutes
Cook Time 28 minutes
Resting time 10 minutes
Servings 9 muffins
Author Lapetitchef

Ingredients

  • 1 1/2 cup all purpose flour
  • 70 gms butter melted
  • 1/2 cup sugar
  • 3/4 cup thick yogurt
  • 1 egg at room temperature
  • 1 1/2 tsp Madagascar vanilla essence or nay good quality vanilla
  • 1 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1 box fresh blueberries
  • 15-20 dried cranberries
  • 3 tbsp Brown sugar or turbinado/castor sugar

Instructions

  1. in a large mixing bowl, add the melted butter. To this bowl, add the yogurt, sugar, egg and vanilla. Now whip this up till light and mixed well.

    To this add the baking powder, salt and fold it in. Now add the flour in 3 batches folding it in before adding the second lot. Proceed till all the flour is over and gently fold it in ensuring no streaks of flour remain.

    Now add the blueberries to the batter and lightly fold it in. At this point take care that the blueberries don't burst and streak the batter with its purple juices. Gentle hand does it. Keep it light and fold it in. Add the cranberries and fold it in also.

  2. Line a muffin tray with paper liners. Spoon the batter into the liners and give them a gentle tap. Now sprinkle the dark brown sugar all over the batter.

    Bake in a preheated oven at 180C or 350F for 25-28 mins. Remove from oven and let cool in the tray for 10 mins.

    Remove from the tray, peel the liners and enjoy!!!

    Best served with a cup of coffee.

Recipe Notes

This recipe makes 9 large muffins. You can easily double or halve this recipe to suit your requirement. 

A bit of lemon zest is divine in the batter too. 

Leftover muffin (if at all there is such a thing) can be toasted with butter and had. 

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