7 Breakfast Muffins to Bake This Morning

Muffins make for a perfect breakfast, whether you’re looking for a grab-and-go meal or one you can leisurely enjoy on a lazy weekend morning. To bake muffins that are unbelievably moist and tender, Pillsbury has a few tips worth following: First, combine the dry ingredients and additions, like blueberries, by stirring them together in a large bowl. Push the flour mixture up the sides of the bowl to make a well, and then combing the liquid ingredients, pouring them into the well all at once.

After adding the liquid mixture, stir until just moistened — overstirring can cause your muffins to turn out tough. To get muffins that are nicely domed, grease the baking cups on the bottoms and only halfway up the sides. Finally, make sure you put the muffins in a preheated oven as soon as the batter is mixed; this prevents your batter from losing its leavening power, which is due to the baking powder and soda. Now that you know how make magnificent muffins, it’s time to put your baking skills to the test and prepare these 7 recipes. They’ll provide you with a delicious start to your day!


Source: iStock

1. The Best Blueberry Muffins

Sweeten your morning with a basic, but delicious, Blueberry Muffin. Juicy blueberries, which can be fresh or frozen, create a terrifically tender muffin, while a topping that consists of sugar and ground nutmeg provides this baked good with the perfect finish. Food.com’s recipe yields 18 muffins and only takes 25 minutes to make. We guarantee it will rival any coffee shop’s bakery items!


  • ½ cup butter or ½ cup margarine, at room temp
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 cups all-purpose flour
  • ½ cup milk
  • 2½ cups fresh blueberries or 2½ cups frozen blueberries


  • 1 tablespoon granulated sugar, mixed with
  • ¼ teaspoon ground nutmeg

Directions: Heat oven to 375 degrees Fahrenheit. Grease 18 regular-size muffin cups. In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy. Add eggs one at a time, beating after each. Beat in vanilla, baking powder and salt. With spoon, fold in half of flour then half of milk into batter; repeat. Fold in blueberries. Spoon into muffin cups and sprinkle topping onto each muffin. Bake 15 to 20 minutes, until golden brown and springy to touch.

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