Lemon Blueberry Muffins
The bright tang of lemon zest and juice mingled with sweet blueberries makes these muffins worth waking up for.
Blueberry Corn Muffins
Bake a batch of these moist and delicious treats when guests are expected for brunch. A cup of cornmeal in the batter adds just the right amount of texture. You can also substitute frozen blueberries for fresh.
Buttermilk keeps these blueberry muffins nice and moist, while a sprinkling of sanding sugar during baking makes them sparkle.
Vegan Blueberry Muffins
Coconut oil, which is solid at room temperature, adds a mild sweetness; vegetable oil can also be used.
Blueberry Bran Muffins
Bake a batch of better-for-you breakfast muffins by using oil instead of butter, swapping out some of the sugar for maple syrup, and adding nutty, nutritious bran.
Double Blueberry Muffins
Blueberries are mashed for the batter to create a beautiful purple interior and also added whole so that every bite is juicy and sweet. Yellow cornmeal adds a subtle crunch, and a sprinkling of sugar before baking gives the muffins an alluring sheen.
Blueberry-Orange Cornmeal Muffins
Combine blueberries with nutty cornmeal, then add a sunny burst of orange for wholesome treats that are perfect for breakfast or as a snack. Tangy, creamy low-fat yogurt provides moisture and helps leaven and tenderize these egg-free muffins.
Whole-Wheat Blueberry Muffins
Whole-wheat flour and wheat germ add a slightly nutty flavor to these healthy muffins. They rely on yogurt and coconut oil instead of butter for their moist, tender crumb.