Breakfast Muffins: 8 Recipes for a Great Way to Start the Day

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Muffins might be the ultimate breakfast or mid-morning snack. You can eat them at home before heading out the door or pack them up for an on-the-go option. Healthy or indulgent, filled with fruit or packed with peanut butter, the sky’s the limit when it comes to how you’ll bake a batch. Most muffins store fairly well and will last about a week when properly kept. So preheat your oven and figure out which of these eight muffins you’ll be making today.

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1. Blueberry Swirl Muffins

Everyone will be so stunned by the presentation of these muffins from Nine Months Baking that they won’t even realize you snuck a healthy ingredient into breakfast: chia seeds. Adding chia seeds increases the amount of fiber, protein, and calcium in these muffins — a great addition to any morning. This recipe makes 12 muffins.

Ingredients:

  • 2 cups blueberries (frozen or fresh)
  • ¾ cup granulated sugar and 1 teaspoon
  • 2¼ cups all-purpose flour
  • 2½ teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 banana, mashed (no clumps)
  • 1¼ cup buttermilk
  • 1½ teaspoons vanilla extract
  • 3 tablespoons chia seeds

Directions: Preheat your oven to 400 degrees Fahrenheit and grease a muffin pan. First, in a small sauce pan over medium heat, add 1 cup blueberries and 1 teaspoon sugar. Smash blueberries and stir frequently until “swirl sauce” thickens up, about 6 minutes. Set aside and let cool. While swirl is cooling, in a medium bowl, mix together your flour, salt, and baking powder. Set aside.

In a large bowl using a high-speed mixer, blend together your eggs and ¾ cup sugar for about 1 minute. Add your mashed banana and continue to blend on medium speed until everything is thoroughly mixed together. Turning speed on low, add your buttermilk and vanilla extract. Using a spatula, slowly fold in your flour mixture a little at a time. Fold in your chia seeds. Using a large spoon, distribute batter evenly into each muffin tin. Each muffin tin will be almost all the way filled with batter.

Add about 1 teaspoon of the blueberry sauce to the top of each muffin, using a toothpick swirl and making a figure-8 motion. Bake for about 15-17 minutes until tops are lightly golden and toothpick comes out with some crumbs. Cool on a wire rack and serve.

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