Go Back

Warm Breakfast Muffins Fresh Baked

There's nothing quite like the smell of fresh-baked muffins wafting through your kitchen on a chilly morning! These cozy breakfast muffins come together quickly and are perfect for busy mornings when you need something warm and satisfying. Make a batch on Sunday, and you'll have grab-and-go breakfasts all week long!
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • 1/2 cup brown sugar for streusel
  • 1/3 cup all-purpose flour for streusel
  • 1/4 cup cold butter cubed (for streusel)

Method
 

  1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together 2 cups flour, sugar, baking powder, and salt.
  3. In a separate bowl, mix the oil, eggs, milk, and vanilla until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—don't overmix, mama! A few lumps are perfectly fine.
  5. Gently fold in the blueberries, being careful not to crush them.
  6. For the streusel topping, combine brown sugar and 1/3 cup flour in a small bowl, then cut in the cold butter with a fork until crumbly.
  7. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  8. Sprinkle the streusel topping generously over each muffin.
  9. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
  10. Let cool in the pan for 5 minutes before transferring to a wire rack. Serve warm with a pat of butter for an extra cozy treat!