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