Breakfast is by far my favorite meal of the day. I love omelets, pancakes, waffles, bagels and practically any other breakfast food. One of the best parts about breakfast is that it’s basically a great excuse to eat cake first thing in the morning. I’m not sure how pancakes, waffles, muffins and other breakfast batters found themselves in the coveted position of “most important meal of the day” – but hey, I’m not complaining.
Although breakfast is my favorite meal, I hardly ever wake up with time to eat it. I am not exactly a morning person and I typically find myself rushing out the door at the last possible minute, scrambling to find something I can eat while I’m on the go. My favorite fix for the morning rush? Eating cake. Well, no not regular cake. I eat the “breakfast approved” version: muffins.
You can definitely make healthy muffins that are less like cake, but some mornings you just need the real thing – a good ‘ol blueberry muffin slathered in butter. These muffins are buttery and moist, with a delicious pop of blueberry in every bite. They’re perfect to serve guests at brunch, or you can stock up for a quick breakfast. I often store a bunch of muffins in the freezer and pull one out when I need it. Just pop those guys in the microwave until they’re warmed through and you’re good to go.
What’s your favorite breakfast treat to grab on the go?
Recipe from Gale Gand found at Foodnetwork.com
Makes approximately 12-14 muffins
8 tablespoons unsalted butter at room temperature
1 cup plus 2 tablespoons sugar
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh or thawed frozen blueberries
2 cups flour
1/2 cup milk
1/4 teaspoon cinnamon
Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. Using a mixer, cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In another bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.
With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Gently fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Using a large spoon or scoop, fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan and then remove. Enjoy!