Bake: Blueberry Breakfast Muffins

Blueberry Breakfast MuffinsOne of those mornings with no food in the house for breakfast, so what is one to do…. BAKE obviously.

This time of year we always seem to have some berries in the freezer as the supermarkets like to sell them silly cheap at the end of the season so blueberry muffins it was.

I kinda like this recipe as it only makes 6 muffins, which avoids the risk of overindulgence and is fairly flexible when it comes to the wet ingredients and they are super quick and easy. What’s more they are wicked tasty with a cup of coffee for breakfast 😀

The original recipe I think used sour cream, but have tried it with greek yoghurt, cream cheese and it works just great either way, so don’t let that hold you back.

Blueberry Breakfast Muffins (makes 6)


1 cup all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

55 g butter

1/3 cup sour cream or yoghurt or cream cheese or anything similar

2/3 cup sugar

1 large egg

1 teaspoon vanilla extract

2/3 cup frozen blueberries

Pinch of nutmeg

1. Mix – In a large mixing bowl cream together the butter and sugar until light and creamy (if the butter is cold that might take a minute or two). Beat in the egg and vanilla untill nicely combined.

2. Fold – Add half the flour, salt and baking powder along with half the sour cream/cream cheese/yoghurt and gently fold until the flour is just moistened. Making muffins you don’t want to start activating the gluten by over-mixing of you will be stuck with tough muffins and nobody wants that now do they 😛 . Add the remaining flour, salt, baking powder and sour cream/cream cheese/yoghurt and fold again until just combined. Finally fold in the blueberries to distribute evenly.

3. Bake Spoon the mix into a prepared muffin tin lined with paper cases. They will look pretty full but we are making muffins here people not cupcakes, so a little overspill is fine and dandy. Sprinkle the top of each muffin with with sugar and nutmeg (this makes for a super tasty crust) and place in a preheated oven at 190°C for 25 mins.

Once baked there’s no real need to hang on too long for them to cool, put the coffee machine on, put your feet up and enjoy! 😀

About Cook Quilt Make and Bake

Hi, I'm Sam, he's Phil. Welcome to our blog where we share our fun down time projects. We're just a young couple, happily cooking, making, quilting and baking our way through life and love. You're welcome to stop by and share the good times!
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6 Responses to Bake: Blueberry Breakfast Muffins

  1. Blueberry muffins, what a classic – so much nicer than chocolate muffins. Great stuff, perfect for breakfast.

  2. alexandra says:

    These look delicious 🙂 Gotta love muffins, especially when you add cream cheese!

  3. Pingback: Bake: Blueberry Pound Cake Loaf | cookquiltmakeandbake

  4. Pingback: Bake: Soft, Spiced and Delicious Carrot Cake | cookquiltmakeandbake

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