Blueberry Monkey Bread Muffins: Irresistibly Moist & Fun!

These Blueberry Monkey Bread Muffins are an easy-to-make breakfast treat that combines fluffy muffin texture with juicy blueberries.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 160

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffin Batter

2 cups all-purpose flour Can substitute with whole wheat flour
2 tsp baking powder
3/4 cup granulated sugar Substitute with honey or maple syrup for healthier option
1 cup milk Non-dairy milk can also be used
2 large eggs Use flax eggs for vegan alternative
1 cup fresh blueberries If using frozen, thaw and drain
1 tsp cinnamon Nutmeg can be used as an alternative
1/2 tsp salt

Optional Add-ins

1/2 cup nuts (walnuts or almonds)
1 tsp lemon zest
1/2 cup oats
1/2 cup Greek yogurt Can replace some fat

Equipment

muffin tin
Mixing Bowls
Whisk
Measuring cups
spoon or ice cream scoop

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and prepare your muffin tin.
In a large mixing bowl, whisk together flour, baking powder, sugar, salt, and cinnamon.
In another bowl, combine milk and eggs, whisking until smooth, then mix into the dry ingredients.
Gently fold in fresh blueberries into the batter.
Fill each muffin cup about two-thirds full with the batter.
Bake for 20-25 minutes or until a toothpick comes out clean.
Cool for 5-10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 160kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 8gVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

These muffins are perfect for breakfast, brunch or as an afternoon snack. Enjoy warm!

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