When everyone is super busy these days who doesn’t love a grab and go breakfast? These muffins are the perfect “wrap in a napkin” breakfast. A lot of muffins you buy at cafes and stores are loaded with sugar but these are much better for you in that respect. I also added some rolled oats for fiber and hardiness. You can pretty much add whatever fruit you want to these since they are surprisingly versatile: raspberries, blackberries, currants and boysenberries would all work great as an added fruit. I added a little lemon zest to brighten up the fruit flavor. The muffins were fluffy on the inside and taste amazing straight out of the oven!
Blueberry Buttermilk Breakfast Muffins
(Makes 9-12, depending on preferred size)
- 2 cups all purpose or whole wheat flour
- 1/2 cup rolled oats
- 1/2 cup sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/4 cup butter, melted
- 1 egg, lightly beaten
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 cup blueberries, or any fruit of choice
- 1/2 tsp lemon zest
- Preheat oven to 375F.
- Line a muffin tin with 9-12 paper liners.
- Mix the flour, sugar, oats, baking soda, baking powder, salt, and nutmeg in a large bowl.
- In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
- Pour the buttermilk mixture into the dry ingredients and stir just until mixed.
- Gently stir in the blueberries and lemon zest.
- Scoop the batter into the prepared muffin tins. Fill the cups to the top.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.