Breakfast Muffins

79 Reviews

Prep: 15 min
Cook: 25 min
Ready In: 40 min

“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

Ingredients

1 3/4 cups all-purpose flour
1/3 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg, lightly beaten
1/3 cup butter, melted
1 cup fresh blueberries

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 12 standard muffins

Directions

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.

Nutrition

Amount Per Serving (12 total)

Calories
154 cal
8%

Carbs
22.2 g
7%

Based on a 2,000 calorie diet

Share It

Reviews (79)

Rate This Recipe

LAURA_IVERSON

Feb. 12, 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 fo..." See moreund was that you should mix the wet ingredients separately, then add to the dry."

JULIA39

Mar. 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...." See more"