Breakfast Muffins

Breakfast Muffins

89 Reviews 11 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Carol Yarde
Recipe by  Carol Yarde

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 12 standard muffins



  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.

Share It

Reviews (89)

Rate This Recipe


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.



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.



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

More Reviews

Similar Recipes

French Breakfast Muffins

French Breakfast Muffins

Aunt Blanche's Blueberry Muffins

Aunt Blanche's Blueberry Muffins

Savory Breakfast Muffins

Savory Breakfast Muffins

Hearty Breakfast Muffins

Hearty Breakfast Muffins

Apricot Breakfast Muffins

Apricot Breakfast Muffins

Breakfast Corn Muffins

Breakfast Corn Muffins


Amount Per Serving (12 total)

  • Calories
  • 154 cal
  • 8%
  • Fat
  • 6 g
  • 9%
  • Carbs
  • 22.2 g
  • 7%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 247 mg
  • 10%

Based on a 2,000 calorie diet



previous recipe:

Hearty Breakfast Muffins


next recipe:

Breakfast Muffins topped with NUTELLA(R)