A super simple go-to muffin recipe that pleases every time; a little bit of whole wheat flour adds a lovely nutty flavor but doesn’t make the muffins super dense. Switch out blueberries for other frozen fruit like mixed berries, cranberries, or even diced mango.Click here to see more muffin recipes.
The cinnamon in these blueberry muffins complements the blueberries and adds a depth of flavor to an otherwise basic recipe. Spread some vegan butter on muffins fresh out of the oven — so delicious.
The classic lemon blueberry muffin gets a moist, perfectly blended makeover with this casserole. Allowing the ingredients to blend overnight makes this breakfast dish insanely flavorful and fruity.This recipe is courtesy of McCormick.
This recipe creates the blueberry muffins we associate with happy memories, giving them a gluten-free update. Greek yogurt keeps this batter moist, while lemon brightens the berry flavor for a breakfast item that can be enjoyed any time of the day.
Click here to see Land of the Gluten-Free: 10 Iconic American Recipes Without the Wheat
These days, the average supersized muffin costs you half a day’s calories and fat grams. The ones that taste good are no better than cupcakes without the icing (and the ones that are whole grain and low-fat taste just like the box they came in). If you want the best of both worlds — great taste and lower fat — these muffins may become your family’s favorite morning staple. White Bean Purée works overtime to cut the fat and provide fiber, and the oat bran disappears behind the world’s healthiest berry.
There is nothing better than a warm blueberry muffin straight out of the oven. Well, maybe a chocolate chip cookie, but other than that, it’s all about the blueberry muffins. Soft, fluffy, and loaded with fresh blueberries, these breakfast treats are sure to be a new family favorite.
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