To Die For Blueberry Breakfast Muffins

A timeless breakfast recipe, these flavored and easy Blueberry Muffins are to die for. Packed full of healthy blueberries that burst in each and every bite, they are perfect for a school lunchbox and for you with a cup of tea.

Have you ever been disappointed with Blueberry Muffins? Some muffins have berries on top; others have blueberries that fell to the bottom. You will love these muffins where berries are nicely distributed in these cute cakes.

What’s more? They are made easy as one-two-three with closed eyes, without a stand or an electric mixer *. Once you make these Blueberry muffins, you will want to make them over and over again. It is guaranteed.

Jump to:

• Blueberry muffins story
• Why these blueberry muffins are to die for?
• Why blueberry breakfast muffins recipe works
• How to make blueberry breakfast muffins step by step
• Expert tips
• More delicious berry dessert recipes you will love
• To Die For Blueberry Breakfast Muffins

Blueberry muffins story

These muffins started from my visit to a store to look for adorable cupcake liners *. Once I saw Burberry-like designed baking liners (you might like these pink zebra baking cups *), I knew what kind of muffins I will make. Well, muffins and cups’ designs should complement each other!

I ended up with Blueberry Muffins loaded with tons of healthy blueberries and have a moist and tender center. To Die For is the right expression when it comes to these muffins.

Why these blueberry muffins are to die for?

1. These muffins are loaded with tons of juicy blueberries.
2. They are well-inflated without falling after baking.
3. These blueberry muffins are moist due to adding oil.
4. They are flavored with almonds extract.
5. Finally, they are healthy: blueberries are full of vitamins and antioxidants that you can never have enough.

Why blueberry breakfast muffins recipe works

1. These muffins are made in three easy steps: mixing dry and wet ingredients, combining them and adding fresh blueberries.
2. The recipe is dish-washing friendly: a mixing bowl, a measuring glass, and a hand whisk * are the three that require washing!
3. Adding oil makes these muffins moist that prolongs their shelf life.
4. Almond extract adds that nutty flavor that complements the berries nicely.
5. Blueberries are evenly distributed in muffins: there is no need to toss berries with the flour before adding them to the batter. 
6. Muffins could be made all year round: use fresh or frozen blueberries interchangeably.

How to make blueberry breakfast muffins step by step

Preheat oven to 320 F/160 C. Line the wells of a 12-well muffin pan * with paper baking cups. 

To make the batter, in a bowl, mix flour, baking powder *, salt, granulated sugar, and set aside (photo 1). In a separate bowl, mix wet ingredients: eggs, oil, milk, vanilla, and almond extracts (photo 2).

Pour the mixture over dry ingredients and mix with a hand whisk * until the batter is smooth (photo 3). Add blueberries and gently mix with a rubber spatula * (photo 4).

Pour the batter into baking cups arranged in the muffin mold. Fill them almost to the top, leaving a margin of 5 mm (photo 5). Bake for 35 minutes, placing the pan directly on the oven rack. 

Cool muffins in the pan for 10 minutes (photo 6). Remove and serve or cool completely before storing.

Expert tips

1. 170 g eggs approximately equal 3 whole extra-large chicken eggs (eggshell removed).
2. Replace fresh blueberries with frozen berries: there’s no need to thaw.
3. Switch blueberries for other kinds of fresh berries.
4. Add 1 teaspoon of lemon zest instead of vanilla and almond extracts if you prefer.
5. To make a dairy-free version, replace whole milk with vegetable milk. 
6. If you like soft edges of muffins, use liners; if you are a fan of crisp edges, use a well-greased, unlined muffin mold. 
7. Get the muffin mold filled with the batter into the oven immediately since the added baking powder * is activated by moisture.
8. Store muffins in an airtight container at room temperature for up to 5 days.
9. Freeze muffins in a sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours out of the fridge before serving. Reheat the muffins in the microwave if you desire.

More delicious berry dessert recipes you will love

• Birthday Brownie Cake With Red Fruit
• Easy Blackberry Heart-Shaped Friands
• Raspberry Chocolate Ganache Tart
• Browse all the Cake Recipes

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