How long do Blueberry Sunrise Muffins take to prepare?

These muffins are quick to make, ready in just 30 minutes. They're perfect for a fast breakfast or snack. From start to finish, you'll have homemade muffins ready to enjoy.

Can I use frozen blueberries instead of fresh?

Yes, you can! Frozen blueberries are great in this recipe. Just fold them into the batter while they're frozen. This keeps their color and shape intact, making prep easier.

Are Blueberry Sunrise Muffins healthy?

These muffins are a healthier treat. Blueberries add antioxidants, vitamins, and fiber. They're made with whole wheat flour and less sugar, making them a nutritious choice.

How should I store these muffins?

Keep them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for a week or freeze for 3 months. Wrap them individually to keep them fresh.

Can I make these muffins gluten-free?

Yes! Use a gluten-free flour blend instead of all-purpose flour. Make sure it includes xanthan gum for better texture. Or add xanthan gum separately for binding.

What are some optional add-ins for these muffins?

Try adding chopped nuts, lemon zest, white chocolate chips, or cinnamon. These can boost flavor and texture in your Blueberry Sunrise Muffins.

Can I make these muffins vegan?

To make vegan muffins, replace eggs with mashed banana, applesauce, or egg replacers. Use plant-based milk and a neutral oil instead of butter.

Blueberry Sunrise Muffins: Perfect 30-Minute Recipe

Name: Blueberry Muffins Recipe: Easy 30-Minute Homemade Breakfast Treats
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup milk; 1 1/2 cups fresh blueberries

Description

Wake up to the delightful aroma of freshly baked homemade blueberry muffins. These Blueberry Sunrise Muffins feature the perfect mix of sweet, tangy blueberries and a soft, moist crumb that melts in your mouth. Ready in just 30 minutes!

Ingredients

Scale

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup milk

1 1/2 cups fresh blueberries

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Instructions

1. Preheat oven to 375°F and line a 12-cup muffin pan with paper liners or grease well

2. In a large bowl, whisk together flour, baking powder, and salt

3. In another bowl, cream together softened butter and sugar until light and fluffy

4. Beat in eggs one at a time, then add vanilla extract

5. Alternately add dry ingredients and milk to the butter mixture, beginning and ending with flour mixture

6. Gently fold in fresh blueberries, being careful not to overmix

7. Divide batter evenly among muffin cups, filling about 2/3 full

8. Bake for 18-25 minutes or until tops are golden and a toothpick inserted in center comes out clean

9. Cool in pan for 10 minutes before transferring to a wire rack

Notes

For best results, use fresh blueberries and don’t overmix the batter

Frozen blueberries can be used – add them directly to batter without thawing

Muffins stay fresh for 3 days at room temperature or can be frozen for up to 3 months

For extra flavor, try adding lemon zest or a pinch of cinnamon

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 245
Sugar: 18g
Sodium: 195mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg