Breakfast Muffins

Name: Breakfast Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 standard 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

Rating: 4.03 stars

151 Ratings
119 Reviews
36 Photos

Fresh fruit muffins, easily frozen or eaten any time of day. Try peaches, blueberries, strawberries, or my daughter's favorite--chocolate chips.

By Carol Yarde

Recipe Summary

prep:

15 mins

cook:

25 mins

total:

40 mins

Servings:

Yield:

12 standard muffins

Nutrition Info

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

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

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups, or line them with muffin liners.

Advertisement
Step 2

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.
Step 3

Bake in preheated oven until the tops spring back when lightly touched, 20 to 25 minutes. Serve warm.

Cook's Note:

Finely chop the fruit and--depending on the fruit you're using--top it with a teaspoon of sugar, if desired. You can also use "Texas-size" muffin pans; this recipe will make 6 jumbo muffins.

Nutrition Facts

Per Serving:

154 calories; 3.1 g protein; 22.2 g carbohydrates; 30.3 mg cholesterol; 247.4 mg sodium. Full Nutrition

Reviews (119)

Most helpful positive review

LAURA_IVERSON

02/13/2004

I make these muffins at least once a week (alternating between fresh blueberries and fresh raspberries). Before baking I sprinkle them with sugar (raw or demamara works nicely). The only thing I found was that you should mix the wet ingredients separately then add to the dry. Read More

Helpful

(69)

Most helpful critical review

Christine

05/10/2011

Tasted pretty good but very dry. Read More

Helpful

(6)

151 Ratings

5 star values: 65
4 star values: 51
3 star values: 17
2 star values: 11
1 star values: 7

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

LAURA_IVERSON

02/13/2004

Helpful

(69)

Judy39

03/28/2003

Delicious. Used chopped fresh peaches instead of blueberries and added an extra 1/4 cup peaches for moisture. My husband who doesn't like muffins said "good" and ate several. Read More

Helpful

(42)

Campbell

07/26/2010

These are really good!! Fluffy and delicious! They puffed up nice and high. I added chocolate chips to mine. They were a HIT! The only thing I would change is the temp of the oven. 400 is WAY too high to bake these for 25 minutes. I only baked mine for 18 minutes and they were done...unfortunately the bottoms browned quite a bit and they were stuck to the paper. I made another batch, changed the temp to 350 and baked for about 25 minutes, give or take. They were PERFECT!! :) Read More

Helpful

(31)

PULLEYHEATHER

03/28/2003

These are the best muffins I've tried and will now be my standard muffin recipe. Excellent! Read More

Helpful

(24)

NANCY FL

03/28/2003

Very Good!! Quick and easy blueberry muffins that everyone liked. I added some vanilla and topped with coarse sugar the second time I made them and really liked the enhancements. Read More

Helpful

(24)

Jillian

09/23/2013

Quick easy and delicious! Plus it's a great way to use up ripe fruit. The batter was a little dry so I used a bit more milk and added a couple Tbsp. of veg. oil. This recipe is a great base for whatever add-in's you have on hand. For the fruit I used peaches and added some vanilla and cinnamon. I baked these in a Texas sized muffin tin and topped them off with a little turbinado sugar before popping them in the oven for a little extra sweetness and crunch. These baked up beautifully in about twenty minutes. Perfect with a cup of tea! Read More

Helpful

(13)

JK8

03/28/2003

I had to make a large amount for a breakfast group. I made all the varations. I think I liked choc chip and peach the best. I put extra sugar on top. They were more dry than I would like but they were good. Read More

Helpful

(12)

AMKNIGHT

03/28/2003

I used this recipe to make blueberry muffins and strawberry muffins in both mini-muffin tins and regular tins. They were pretty good but I was disappointed that my "bisquick" blueberry muffins were just as good. I also had problems with these muffins becoming a bit too brown on the outside when I didn't use muffin papers and sticking to the papers when I did use them. Read More

Helpful

(11)

Regan

03/28/2003

This is a very good overall muffin recipe. I add fresh apricots. I also had to add a little more sugar to the recipe. They turned out very tasty. I had to make a second batch to share at work. Read More

Helpful

(9)

Christine

05/10/2011

Tasted pretty good but very dry. Read More

Helpful

(6)

More Reviews

Back to Breakfast Muffins

All Reviews for Breakfast Muffins

- of Reviews

Nutritional Information

Breakfast Muffins

Servings Per Recipe: 12
Calories: 154

% Daily Value *

protein: 6 %

carbohydrates: 7 %

exchange other carbs:

dietary fiber: 3 %

sugars:

fat: 9 %

saturated fat: 18 %

cholesterol: 10 %

vitamin a iu: 4 %

niacin equivalents: 14 %

vitamin b6: 2 %

vitamin c: 2 %

folate: 9 %

calcium: 8 %

iron: 6 %

magnesium: 3 %

potassium: 2 %

sodium: 10 %

thiamin: 16 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Breakfast Muffins

1 of 119

All Reviews

LAURA_IVERSON

02/13/2004

Helpful

(69)

Judy39

03/28/2003

Delicious. Used chopped fresh peaches instead of blueberries and added an extra 1/4 cup peaches for moisture. My husband who doesn't like muffins said "good" and ate several.

Helpful

(42)

Campbell

07/26/2010

Helpful

(31)

PULLEYHEATHER

03/28/2003

These are the best muffins I've tried and will now be my standard muffin recipe. Excellent!

Helpful

(24)

NANCY FL

03/28/2003

Very Good!! Quick and easy blueberry muffins that everyone liked. I added some vanilla and topped with coarse sugar the second time I made them and really liked the enhancements.

Helpful

(24)

Jillian

09/23/2013

Helpful

(13)

JK8

03/28/2003

Helpful

(12)

AMKNIGHT

03/28/2003

Helpful

(11)

Regan

03/28/2003

This is a very good overall muffin recipe. I add fresh apricots. I also had to add a little more sugar to the recipe. They turned out very tasty. I had to make a second batch to share at work.

Helpful

(9)

Christine