breakfast muffin

Soft and fluffy, studded with sweet plump blueberries and slightly sugared tops, these are my favorite blueberry muffins.&nbsp;

The Best Blueberry Muffins

Tablespoons unsalted butter (melted (57 grams))

canola oil (may substitute vegetable oil (60 milliliters))

sugar

egg egg

vanilla extract

buttermilk (room temperature preferred -- please see note for buttermilk substitute (120 milliliters))

all-purpose flour ((220 grams))

Tablespoon corn starch ((cornflour UK))

baking powder

salt

blueberries

coarse sugar (or regular granulated) (for sprinkling on top)

Combine the melted butter and canola oil in a large bowl.  Stir well.

Add sugar and stir to combine.&nbsp;

Add egg, egg white, and vanilla extract.  Stir very well, until all ingredients are thoroughly combined.

Add buttermilk and stir again.

In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.

Using a spatula, gently fold the dry ingredients into the wet, taking care not to over-mix.  Once about half of the dry ingredients have been combined, add in blueberries and continue to fold in to batter until just combined.

Cover bowl with a dry towel and allow batter to rest for 15 minutes**

Preheat oven to 425F (215C) and line a 12-count muffin tin with paper liners.

Once oven has preheated, portion batter into prepared tin, filling each liner at least 3/4 of the way full.

Sprinkle tops generously with sugar and place muffin tin in preheated oven.

Bake on 425F (215C) for 8 minutes and then, without opening the oven door, reduce the oven temperature to 350 (175C) and bake another 12 minutes, or until tops are just beginning to turn golden brown.

Allow to cool and enjoy!

https://www.youtube.com/watch?v=QOlEUMwCrSE

How to make the BEST Blueberry Muffins from scratch! Today I'm using my favorite muffin base to make these bakery-style muffins!
Print the recipe here: https://sugarspunrun.com/blueberry-muffins-from-scratch/

Ingredients
4 Tablespoons unsalted butter melted (57g)
¼ cup canola oil may substitute vegetable oil (60ml)
1 cup sugar 200g (granulated sugar)
1 large egg + 1 egg white room temperature preferred
1 1/2 teaspoons vanilla extract
1/2 cup buttermilk room temperature preferred -- please see note for buttermilk substitute (120ml)
1 3/4 cup all-purpose flour (220g)
1 Tablespoon corn starch (cornflour UK)
2 teaspoons baking powder
½ teaspoon salt
1 1/2 cup blueberries (210g) I use frozen -- if you use frozen "wild" blueberries the color will bleed and you'll have purple-swirled muffins. Not a bad thing, just a heads up! 
additional coarse sugar (or regular granulated) for sprinkling on top

Instructions
1.  00:19  Combine the melted butter and canola oil in a large bowl. Stir well.  Add sugar and stir to combine. 

2.  01:02  Add egg, egg white, and vanilla extract. Stir very well, until all ingredients are thoroughly combined.
Add buttermilk and stir again.

3.  01:47  In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.

4.  02:09  Using a spatula, gently fold the dry ingredients into the wet, taking care not to over-mix. Once about half of the dry ingredients have been combined, add in blueberries and continue to fold in to batter until just combined.

5.  03:12  Cover bowl with a dry towel and allow batter to rest for 15 minutes**

6.  03:45  Preheat oven to 425F (215C) and line a 12-count muffin tin with paper liners.Once oven has preheated, portion batter into prepared tin, filling each liner at least 3/4 of the way full.Sprinkle tops generously with sugar and place muffin tin in preheated oven.
Bake on 425F (215C) for 8 minutes and then, without opening the oven door, reduce the oven temperature to 350 (175C) and bake another 12 minutes, or until tops are just beginning to turn golden brown.
Allow to cool and enjoy!

The BEST Blueberry Muffins

This crumbly streusel muffin stuffed with a cinnamon apple filling will have you asking yourself why you haven't made these baked apple fritter muffins before.

Apple Fritter Muffins

unsalted butter, softened

eggs, room temperature

all-purpose flour

baking soda

cinnamon

nutmeg

apples, granny smith, peeled

brown sugar

milk

Preheat oven to 425° F and prepare a cupcake pan with muffin liners and cooking spray.

In a small bowl, combine the brown sugar, granulated sugar, flour, cinnamon, and softened butter to create the streusel topping. Use your fingers to push the butter into the dry mixture as you mix. You should form pea-sized pieces of butter/sugar clumps. Set aside.

In a mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and nutmeg. Set aside.

Mix the muffin batter using a stand mixer fitted with the paddle attachment starting by creaming your butter and sugar together for 3 - 4 minutes or until pale in color. Scrape down the sides every minute to ensure even mixing.

Add the eggs, vanilla, and salt to the mixture and combine.

Fold in the apples and dry ingredients in the bowl with a spatula until no flour clumps remain.

Spoon one heaping tablespoon of batter in each muffin cup then sprinkle a teaspoon of streusel topping in the middle. Repeat with remaining batter, then top each with streusel. Bake for 22 - 25 minutes or until a toothpick inserted in the center comes out clean.

Mix the glaze with a whisk until a thick glue-like paste forms. It will melt into each muffin.

Remove muffins when cooked to a wire cooling rack immediately then glaze while they are hot with a pastry brush. Be sure to cover every side of the muffin for best results. Enjoy!

Pineapple Coconut Muffins combine sweet pineapple with coconut, cinnamon and vanilla. The addition of pineapple juice to the batter makes these moist pineapple coconut muffins a delight to eat.

Pineapple Coconut Muffins

pineapple

flour (divided)

vegetable oil

eggs

sweetened coconut flakes (divided)

Preheat the oven to 350 F degrees and line a muffin pan with liners or grease with non-stick cooking spray.

In a small bowl, stir together the drained pineapple pieces and 3 tablespoons flour. Set aside.

In a separate bowl, whisk the remaining flour, baking powder, baking soda, and salt until well combined. Set aside.

In a third bowl, whisk the oil, sugar, eggs, and vanilla extract until well combined.

Add the reserved pineapple juice and stir to mix. Then, stir in the flour mixture until just combined.

Fold in the crushed pineapple and half the coconut flakes.

Spoon the mixture into each baking cup until the cup is full. Sprinkle the remaining sweetened coconut over the top of each muffin.

Bake in the preheated oven for 18 to 22 minutes for full sized muffins or 12 to 15 minutes for mini muffins, until a toothpick inserted in the center comes out clean.

These turned out amazing, my family loved them!

We live in an elevated climate so I adjusted by adding a bit more liquid and they turned out amazing!

Top 3 breakfast muffin recipes from across the web

The most viewed breakfast muffin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Best Blueberry Muffins

Apple Fritter Muffins

Pineapple Coconut Muffins

Top 3 breakfast muffin recipes from across the web

The most viewed breakfast muffin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Blueberry Muffins

Apple Fritter Muffins

Pineapple Coconut Muffins

The most viewed breakfast muffin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine