Mornings can be hectic, and finding a quick, delicious, and nutritious breakfast option is key. Enter our delightful breakfast muffins, bursting with fresh fruit and perfect for any time of day. Whether you prefer peaches, blueberries, strawberries, or even chocolate chips, this versatile recipe will become a household favorite.
The Best Breakfast Muffin Recipes
When it comes to breakfast muffins, nothing beats the combination of simplicity and flavor. Our recipe is designed to be easy to follow, allowing you to enjoy fresh, homemade muffins with minimal effort. These muffins are not only delicious but also perfect for freezing, so you can always have a quick breakfast or snack on hand.
Notes on Ingredients
The beauty of this muffin recipe lies in its flexibility. You can use any fresh fruit you have on hand, whether it’s blueberries, strawberries, peaches, or even chocolate chips for a sweet twist. The key ingredients include:
- All-Purpose Flour: The base of our muffins, providing structure and texture.
- White Sugar: Adds sweetness and helps with browning.
- Baking Powder: Ensures the muffins rise properly.
- Salt: Enhances the overall flavor.
- Milk: Adds moisture and helps bind the ingredients.
- Egg: Provides structure and richness.
- Butter: Adds flavor and tenderness.
- Fresh Blueberries: Bursting with juicy flavor, perfect for our muffins.
How to Make Breakfast Muffins
Making these breakfast muffins is straightforward and quick. Here’s how:
- Preheat your oven: Start by preheating your oven to 400 degrees F (200 degrees C). Grease your muffin cups or line them with muffin liners.
- Prepare the batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk, egg, and melted butter, mixing until the ingredients are just moistened. Be careful not to overmix.
- Add the fruit: Gently fold in the fresh blueberries (or your chosen fruit).
- Fill the muffin cups: Spoon the batter into the prepared muffin cups, filling them about three-quarters full.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the tops spring back when lightly touched. Serve warm and enjoy!
How to Serve Breakfast Muffins
These breakfast muffins are best enjoyed warm, straight from the oven. Pair them with a cup of coffee or tea for a delightful start to your day. They also make a great on-the-go snack or a tasty addition to any brunch spread.
How to Store Breakfast Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag. They’ll last up to 3 months in the freezer. When you’re ready to enjoy one, simply thaw at room temperature or warm it in the microwave.
FAQs About Breakfast Muffins
Can I use frozen fruit in this recipe?
Yes, you can use frozen fruit. Just make sure to thaw and drain it well before adding it to the batter to avoid excess moisture.
Can I make these muffins gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Ensure it’s a 1:1 substitute to maintain the right texture.
Can I use a different type of milk?
Yes, you can use any type of milk, including almond milk, soy milk, or oat milk, depending on your dietary preferences.
How can I make my muffins fluffier?
Be sure not to overmix the batter, as this can make the muffins dense. Mixing until just moistened will result in light and fluffy muffins.
Can I add nuts or seeds to the recipe?
Yes, feel free to add your favorite nuts or seeds for extra crunch and nutrition.
Breakfast Muffins
Ingredients
- 1 ¾ cups all-purpose flour
- ⅓ cup white sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
- 1 egg lightly beaten
- ⅓ cup butter melted
- 1 cup fresh blueberries
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups, or line them with muffin liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are moistened. Do not overmix. Stir in fresh fruit. Spoon batter into prepared muffin cups.
- Bake in preheated oven until the tops spring back when lightly touched, 20 to 25 minutes. Serve warm.
Notes
