Mouthwatering Muffins: Blueberry Almond Breakfast Muffins
Start your day on a delicious note with these Mouthwatering Blueberry Almond Breakfast Muffins. Created by the talented Elizabeth Rodriguez, this recipe combines the sweet burst of blueberries with the nutty goodness of almonds, making for an unforgettable breakfast experience.
- 2 cups all-purpose flour
- 1 cup fresh blueberries
- 1/2 cup chopped almonds
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 1/2 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, baking powder, and salt.
- In a separate bowl, whisk together the melted butter, honey, eggs, and vanilla extract. Add the milk and stir until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Gently fold in the blueberries and chopped almonds.
- Spoon the batter into the muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for 10 minutes before transferring them to a wire rack to cool completely.
Prep time: 20 minutes | Cook time: 25 minutes | Total time: 45 minutes
Yield: 12 muffins
Nutrition: Each serving contains approximately 220 calories.
Elevate your breakfast routine with these Mouthwatering Blueberry Almond Breakfast Muffins. The perfect balance of flavors and textures, these muffins are a delightful way to start your day. Whether enjoyed with a hot cup of coffee or as a grab-and-go snack, they are sure to become a family favorite.