Breakfast Muffins recipe

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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

Nutrition Info

154 calories
carbohydrate: 22.2 g
cholesterol: 30.3 mg
fat: 6 g
fiber: 0.8 g
protein: 3.1 g
saturatedFat: 3.6 g
servingSize: -
sodium: 247.4 mg
sugar: 7.6 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

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

Recipe Yield

12 standard muffins

Recipe Note

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

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