Breakfast Blueberry Muffins

I know, I know! I already have a blueberry muffin recipe on the blog. Those are a dinner muffin. These, ah-hem… are Breakfast Blueberry Muffins! They have magnificent plump rounded tops, are moist, light, sweet, and full of tender juicy fresh blueberries.

I had an entire box of fresh blueberries last week. Which lead to my craving a “blueberry” baked good. Something sweet and totally naughty!

I’ve made a lot of muffins in my day…a lot!!!  Nothing as tasty as these beauties. These are truly the BEST breakfast blueberry muffins I’ve ever had! They’re so good that “Mars” (the neighboring planet to my Venus) couldn’t keep his mitts off of’em! (We agree on these muffins…and cheesecake! It’s true love!)

Breakfast Blueberry Muffins

Preheat oven to 400°. Line a standard size muffin tin with parchment paper liners. (I purchased mine at Wal-mart for .99 cents. Because we only have the best liners here on Venus!)  Spray each one with non-stick baking spray.

Why are we using parchment muffin liners AND non-stick baking spray? Because…It works beautifully. You’re just going to have to trust me. (The Martins do! lol)

Paper lined muffin tin

In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt.

In a smaller bowl, whisk together buttermilk, oil, eggs, and vanilla extract until smooth.

Gradually mix the buttermilk mixture into the flour mixture, stirring gently and being careful not to over mix the batter.

TIP: For tender muffins it’s important not to over mix the batter. Just enough to combine the wet ingredients into the dry.

wet ingredients mixing into dry

The batter will still be slightly lumpy and thick. That’s exactly the texture we want.

Buttermilk Muffin Batter

Add fresh blueberries…those deep dark purple gems of joy! Gently fold berries into the batter.

Adding blueberries to muffin mix

Use a large scoop to divide the batter evenly into each muffin cup. Please note…They will be filled to the very top.

Now, I’ll be honest…I was very nervous to do this. I had visions of this batter bubbling over the top of the cups and dripping down onto the bottom of my oven. It was not a pretty picture!

However, this recipe is so wonderful that the tops just rise and mind their own business!

blueberry batter in muffin pans

Sprinkle the tops generously with coarse sparkling sugar. Coarse sugar just makes you feel like a Pastry Chef! (Or… a fairy god mother! I’m gonna stick with Pastry Chef! My odds are better.)

TIP: Poke a few fresh berries, about 3, on top of each muffin. It’s makes them look pretty! We are all about the “pretty” around here!

Bake at 400 degrees for 22-26 minutes. Mine took about 24!

Blueberry Breakfast Muffins fresh out of the oven

I squealed with delight when I saw how beautifully these muffins rose! The tops are big and tall, and golden brown! I was drooling!

Breakfast blueberry muffins

Cool for 5 minutes in the pan.

Transfer to a cooling rack…a COOLING RACK…not your mouth!

Okay…you can move them to your mouth…but watch out cause they are HOT! Those little berries can burn yer mouth friends.

blueberry muffins cut open

They melt in your mouth. Great with a pat of butter or without! I should warn ya…one won’t be enough!

Thankfully this recipe makes 12 large muffins plus one or two extra!

Breakfast Blueberry Muffins

Store any left overs…if there are any…in an air tight container. They reheat perfectly in the microwave so you can enjoy them the next day too!

These are moist, tender, with hints of vanilla, bursts of blueberry, and the added crunchy sweetness of coarse sugar. Every component is there for the perfect muffin!

Thankfully these beautiful Breakfast Blueberry Muffins lived up to my expectations! I know they’ll live up to your expectations too! They’re a great way to start the day!

I’m sharing these perfect Breakfast Blueberry Muffins over on the following link parties. Just click the link to visit all the fun!

Meal Plan Monday 

Foodie Friday

Weekend Potluck

Thanks for stopping by! I hope you have a GREAT week!

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Breakfast Blueberry Muffins
Breakfast Blueberry Muffins
Adapted from Pinterest

Tender, moist, loaded with fresh blueberries, these delicious Breakfast Muffins are truly the BEST and a great way treat to wake up to!


  • 2 1/2 cups All-purpose flour
  • 3/4 cup Sugar
  • 1 1/2 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon salt
  • 1 cup Buttermilk
  • 1/2 cup Vegetable oil
  • 2 eggs
  • 1 1/2 teaspoon of vanilla
  • 3-4 teaspoons of coarse sparkling sugar
  • 1 1/2 cups of fresh blueberries (reserve some for on top)

  1. Preheat oven to 400°. Line a standard size muffin tin with parchment paper liners. Spray each one with non-stick cooking spray.
  2. In a large bowl, mix together flour, sugar baking powder, baking soda, and salt.
  3. In a small bowl, whisk together buttermilk, oil, eggs, and vanilla extract until smooth.
  4. Gradually mix the buttermilk into the flour mixture, stirring gently, being careful not to over mix.
  5. Gently fold in blueberries into the batter.
  6. Use the large scoop to divide the batter evenly into each muffin cup. They will be filled to the very top. Sprinkle generously with sparkling sugar.
  7. Bake at 400° for 22-26 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Cool for 5 minutes in the pan and then transfer to a cooling rack. Store in an airtight container.

Prep Time: 20 minutes - Cook Time: 26 minutes ; Yield: 12 servings
Serving Size: 1 muffin
https://www.norinesnest.com/breakfast-blueberry-muffins/

2 COMMENTS

  1. Karen | 6th Aug 18

    What is the measurement for the blueberries?

    • norine@norinesnest.com | 6th Aug 18

      Hi Karen!
      Well that would be helpful wouldn’t it! I’m so sorry! 1 1/2 cups of fresh blueberries with a few reserved to place on top before baking. I went in and added to the recipe card. Thanks so much for bringing it to my attention. Thanks for stopping by and I hope you enjoy these really wonderful muffins.
      Happy Nesting!
      ~Norine

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