Sunday Morning Muffins
Start your day on a sweet note with these delightful Sunday Morning Muffins, a simple yet irresistible recipe perfect for breakfast or brunch. Bursting with juicy blueberries and a hint of vanilla, these homemade muffins have a moist, tender crumb and a golden top that’s optionally sprinkled with coarse sugar for an extra touch of sweetness and crunch. With only 15 minutes of prep time and a foolproof, no-fuss technique that even novice bakers can master, these muffins come together effortlessly using pantry staples like all-purpose flour, milk, and melted butter. Whether paired with your morning coffee or served as a midday treat, these blueberry-studded muffins are sure to become a weekend favorite for the whole family. Bake up a batch today and enjoy the comforting aroma of freshly baked muffins wafting through your kitchen!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, melted and cooled
- 0.75 cups milk
- 1 teaspoons vanilla extract
- 1 piece large egg
- 1 cups fresh or frozen blueberries
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the muffin cups with cooking spray.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
In a medium bowl, whisk together the melted butter, milk, vanilla extract, and egg until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; some lumps are fine.
Gently fold in the blueberries, being careful not to mash them.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
If desired, sprinkle the tops with a pinch of coarse sugar for extra texture and sweetness.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
2388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.1 g | 132% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 2162 mg | 94% | |
| Total Carbohydrate | 338.4 g | 123% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 151.5 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 86 mg | 7% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 360 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
