Breakfast Muffins
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
12
These delightful breakfast muffins are bursting with juicy blueberries and crunchy walnuts, perfect for a morning treat.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/2 cup chopped walnuts
- 1 teaspoon lemon zest
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Step 3: In a separate bowl, mix the melted butter, milk, eggs, and vanilla extract until smooth.
- Step 4: Gently fold the wet ingredients into the dry ingredients until just combined; be careful not to overmix.
- Step 5: Fold in the blueberries, walnuts, and lemon zest until evenly distributed throughout the batter.
- Step 6: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Step 7: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Step 8: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
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