Blueberry Muffins: A Tasty Way to Start the Day

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Pretty blueberry flowers

Blueberry Muffins – a tasty breakfast to start to the day.

In the book that I am currently reading, the lady sleuth went to a coffee shop for coffee and a blueberry muffin to start her day and I had the urge to make some this morning. I don’t have fresh blueberries from the garden yet, but the blueberry bushes are putting out spring growth plus some pretty bell-shaped flowers, so I hope to be harvesting fresh blueberries in a few weeks. Muffin recipes with various flour mixes, toppings and flavors abound but I like just the plain, loaded with blueberry muffins that are easy to make and quick to bake. This muffin recipe has wet and dry ingredients that can be assembled the evening before and mixed together in the morning while the coffee gets started. They will be ready to eat before you have finished that first important cup.

Recipe for Simple Blueberry Muffins for Breakfast:

The dry ingredients:

I-cup flour**

½ cup sugar

½ tsp baking soda.

The wet ingredients:

1 egg

1/3 cup oil or melted butter*

1/3 cup milk

1 cup fresh blueberries

Heat oven to 375 f

1: Rinse the blueberries and use a teaspoon of dry ingredient mix to dust the them;

2: Whisk the wet ingredients together to mix – an electric mixer can be used but a simple hand whisk works well too;

3: Add the dry ingredients to wet ingredients – it should be thick but not sticky;

4: Add the blueberries and mix;

5: Spoon the muffin mix into deep muffin pans lined with paper cases – about 2/3 full;

6: Bake in 375 f oven for 20 mins until risen and slightly browned on top.

To add additional flavorings, I put them into the wet mix. Orange or lemon flavors go well with blueberries as well as vanilla but the muffins are just as good without any additional flavor.

This recipe works fine with other fruit such as cranberries (add a little extra sugar for these). You can also add bran flakes and/or use a flour of your choice to make them a healthier part of your breakfast but blueberries are full of nutrients and sometimes called a ‘Superfood’ so they are healthy all by themselves in muffins.

*If using a stick of butter, put it into a microwave bowl and zap for about 15-20 seconds until it starts to melt. Stir until fully melted. Cool before adding the beaten egg so that the egg does not cook and leave you with sloppy scrambled eggs!

** I used a gluten free 1:1 flour for these gluten free blueberry muffins

Meet Kate Copsey

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