Fruity Breakfast Muffins: A Delightful Morning Treat!
These fruity breakfast muffins are packed with fresh blueberries and a hint of lemon zest, making them a perfect on-the-go breakfast or snack.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup whole milk
- 2 large eggs room temperature
- 0.5 cup unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 teaspoon lemon zest
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup thoroughly.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, beat the eggs. Add in the milk, melted butter, and vanilla extract and whisk until combined.
- Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix.
- Gently fold in the blueberries and lemon zest.
- Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
You can store these muffins at room temperature in an airtight container for up to 3 days. For an extra treat, serve warm with a bit of honey or cream cheese.