Description
These Blueberry Basil Breakfast Muffins combine the sweet juiciness of fresh blueberries with the aromatic touch of basil and zesty lemon for a refreshing start to your day. Made with a wholesome blend of all-purpose and whole wheat flour, these muffins are moist, flavorful, and perfect for breakfast or a snack.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1/4 cup plain Greek yogurt
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 cup fresh blueberries
- 2 tablespoons fresh basil, finely chopped
- 1 tablespoon lemon zest
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, and salt until well combined to ensure even distribution of leavening agents.
- Combine Wet Ingredients: In a separate bowl, blend the melted butter, eggs, milk, Greek yogurt, and vanilla extract thoroughly until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix to keep the muffins tender.
- Add Flavorings: Gently fold in the fresh blueberries, chopped basil, and lemon zest to evenly distribute the bursts of flavor throughout the batter.
- Fill muffin cups: Spoon the batter evenly into the lined muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool and Serve: Remove the muffins from the oven and allow them to cool slightly before serving to enhance their flavor and texture.
Notes
- For extra flavor and a slight crunch, sprinkle a little sugar on top of the muffins before baking.
- Frozen blueberries can be used if fresh are not available; do not thaw them before adding to the batter to prevent discoloration and excess moisture.
- You can substitute coconut oil for the butter to make these muffins dairy-free and add a subtle tropical flavor.
