Blueberry Muffins Breakfast
Now it’s time for something that you can make ahead of time. These muffins can be stored for up to a week in an airtight container, giving you something healthy to grab on a morning when you’re all in a rush. They’re super tasty, and the kids won’t even think about eating diet food!
Blueberry Muffins Breakfast Ingredients:
- 2 ¼ cups of flour, divided
- 1tsp baking powder
- 1/2tsp baking soda and salt
- 1 cup of sugar, divided
- 2tbsp butter, melted
- 1 egg
- ¾ cup of sour cream
- 1tsp vanilla extract
- ¼ cup of milk of choice, divided
- 2 cups of blueberries
Blueberry Muffins Breakfast Method:
- Preheat the oven to 375F and line your muffin tray with liners
- Mix 2 cups of flour with the baking powder and soda and the salt in a bowl and put to one side
- Combine the rest of the flour and ¼ cup of the sugar in another bowl and pour in the melted butter to create a crumbly topping for your muffins
- Beat your egg with the rest of the sugar until it’s fluffy
- Add in the sour cream and combine through beating
- Stir in the extract and then start adding in the dry ingredients and the milk – alternating half and half until combined
- Fold in the blueberries and pour the mixture into the muffing liners
- Sprinkle the topping and bake for 30-35 minutes
You’ll know the Blueberry Muffins Breakfast are done by sticking a toothpick into the middle of them. The toothpick should come out clean.
We found this recipe on positive healthwellness