Breakfast blueberry muffins 

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


  • 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


  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.