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Click here to print this recipe.

Let’s face it, we all want to eat chocolate cake for breakfast. At some point, a cake-hating lunatic declared it a dessert, and we’ve all suffered since – waiting impatiently for lunch to pass so that we could finally eat a slice without feeling judged by others. We invented the doughnut as an alternative, but it’s not really the same thing. So, the mighty cake gods had to come up with a solution. Hence, the blueberry muffin. You make a cake, pour it into a different shape, and throw a pathetic amount of fruit into it.

WHAM! Socially acceptable cake for breakfast.


To see videos and photos of this recipe, check out my Instagram profile! I love to read comments about unique ways you make this dish your own. Click here to print this recipe.

Blueberry Muffins

1/2 cup butter (room temperature)
1 cup sugar
2 eggs
1 tsp vanilla extract
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 1/2 cups blueberries

Mixer and bowl
Large bowl
Muffin pan

Preheat oven to 375 degrees. Grease muffin pan or line with paper cups.
In large bowl, combine the flour, baking powder, and salt then set aside.
Cream together butter and sugar with mixer until well combined.
Add eggs one at a time, mixing in between. Scrape the bowl to ensure the bottom and sides mix in.
Add vanilla.
Add flour mixture and milk alternately, blending until just mixed in.
Stir in blueberries by hand to avoid crushing.
Spoon into muffin pan, this recipe makes 12.
Bake for 30 minutes, test with toothpick to ensure it is done, and allow to cool for 5 minutes before transferring to a cooling rack.

Superhero Tip: Add 1/3 cup of unsweetened applesauce to your muffin batter for an extra moist muffin. I add mine with the milk.

Second Superhero Tip: For a festive breakfast treat, sprinkle decorative sugar on the top of each muffin before baking.

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