Description
These Blueberry Basil Breakfast Muffins are a delightful blend of sweet and herbaceous flavors, perfect for a refreshing start to your day. Moist and tender with bursts of juicy blueberries and a subtle hint of fresh basil, these muffins combine classic American baking with a unique twist. Easy to make with simple pantry ingredients, they are ideal for breakfast or brunch and sure to impress with their vibrant flavor and texture.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup milk
Additional Ingredients
- 1 cup fresh blueberries
- 2 tablespoons fresh basil, finely chopped
- Optional: coarse sugar for sprinkling on top
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners to prevent sticking and simplify cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This ensures the leavening agents and sugar are evenly distributed.
- Combine Wet Ingredients: In a separate bowl, mix the melted unsalted butter, plain Greek yogurt, eggs, vanilla extract, and milk until smooth and homogeneous.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently until just combined to avoid overworking the batter, which could make the muffins tough.
- Fold in Blueberries and Basil: Carefully fold in the fresh blueberries and finely chopped basil, distributing them evenly without crushing the berries.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups. Optionally, sprinkle coarse sugar on top of each muffin for a sweet, crunchy topping.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
- Cool and Serve: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For extra flavor and to prevent blueberries from sinking, lightly toss them in 1 teaspoon of flour before folding into the batter.
- These muffins are best enjoyed the same day for optimum freshness but can be stored in an airtight container for up to 2 days.
- They also freeze well and can be kept in the freezer for up to 1 month; thaw before serving.
