Delicious Breakfast Muffin Recipe to Start Your Day
Welcome to a recipe that will make your breakfast worth waking up early for. These mouth-watering Bountiful Breakfast Muffins are a perfect way to start your busy day. Breakfast can often be rushed, but with this recipe, you get a nutritious and filling meal on-the-go. This easy-to-follow recipe will create muffins that match any bakery’s blueberry muffins.
But better yet, these muffins have the option to be gluten-free and even plant-based! Whether you are having a brunch party, need a grab-and-go breakfast, or simply want to indulge in a delicious treat, these muffins are the answer.
Filled with rolled oats, pumpkin pie spice, cinnamon, and berries bountiful in flavor, these muffins are moist and fluffy. The aroma of freshly baked muffins paired with coffee is the perfect start for any productive day.
Moreover, with the option to make-ahead and store efficiently for future use, these muffins make meal prep simple and efficient.
So let’s dive in and make some Bountiful Breakfast Muffins together.
Why You’ll Love This Recipe
If you’re looking for a tasty and fulfilling breakfast option that will help kickstart your day, then you’re in luck. Our bountiful breakfast muffins recipe will not only satisfy your taste buds but also provide you with the nutrients needed to give your body the energy boost it needs.
One of the reasons why you’ll love this recipe is that it’s incredibly versatile. You can customize the muffin batter to suit your preferences and dietary restrictions. For instance, you could make gluten-free muffins by using oat flour instead of all-purpose flour, or opt for a plant-based version by replacing eggs with mashed bananas.
Another reason why these breakfast muffins are so desirable is that they are loaded with nutritious ingredients such as rolled oats and blueberries. Rolled oats provide a good source of fiber which can aid digestion, lower cholesterol levels and keep you fuller for longer periods. Blueberries, on the other hand, are rich in antioxidants that help boost your immune system and protect against chronic diseases.
Moreover, our bountiful breakfast muffins recipe is perfect for busy individuals who are always on-the-go. You can easily prepare a batch of muffins ahead of time and store them in an airtight container for up to 3 days. You can also warm them up in the microwave or oven for a few seconds before heading out the door.
In conclusion, our bountiful breakfast muffins recipe is worth waking up early for. With its delicious flavor and health benefits, it’s sure to become one of your go-to breakfast recipes.
Ingredient List
To make these Bountiful Breakfast Muffins, you’ll need the following ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp salt
- 1 ½ cups rolled oats
- ¾ cup sugar
- ¾ cup unsalted butter, melted and cooled
- 2 large eggs, at room temperature
- 1 cup milk, at room temperature
- 1 tsp vanilla extract
You can easily find all of these ingredients in your pantry or your local supermarket. Make sure the eggs and milk are at room temperature before starting as leaving them out for a bit allows them to better incorporate into the batter. Additionally, if you’re looking for a gluten-free variation, you can swap the all-purpose flour for brown rice flour to make these muffins plant-based friendly.
The Recipe How-To
Now, let’s get down to the nitty-gritty of making these Bountiful Breakfast Muffins. This recipe yields around 12 muffins – perfect for a small gathering or to have throughout your busy week as breakfast on-the-go. Here are the easy steps to follow:
Step 1: Preheat Oven and Prepare Muffin Pan
First, preheat your oven to 375°F (190°C). While waiting for that to heat up, take out your muffin pan and grease it with butter or coconut oil or line it with paper liners.
Step 2: Prepare Dry Ingredients
In a small bowl, mix together 1 cup all-purpose flour, 1/2 cup rolled oats, 1/4 cup brown sugar or coconut sugar, 2 tsp. baking powder, and 1/4 tsp. pumpkin pie spice. Mix until well-combined.
Step 3: Prepare Wet Ingredients
In a separate mixing bowl, add 1 egg, 3/4 cup milk (or non-dairy milk), and 2 tablespoons melted butter or coconut oil. Whisk until everything is fully combined.
Step 4: Combine Dry and Wet Ingredients
Slowly pour in the dry ingredients in the mixing bowl with the wet ingredients. Stir slowly while combining both the ingredients together so that lumps do not form.
Step 5: Add Blueberries
Add about 3/4 cup fresh blueberries into the batter, gently folding them in so as not to mash up the berries.
Step 6: Scoop and Bake
Using an ice cream scooper or spoon, scoop the batter muffin mixture onto the muffin pan, filling each up two-thirds full. Bake in the preheated oven for around 20-25 minutes, taking them out when they are cooked through and golden brown.
Enjoy your freshly baked bountiful breakfast muffins either plain or lightly drizzled with honey!
Substitutions and Variations
One of the great things about this bountiful breakfast muffin recipe is how easy it is to customize to suit your taste preferences or dietary restrictions. Here are some substitutions and variations you can try:
– Rolled oats: If you don’t have rolled oats, you can sub in quick oats or even instant oats. Just keep in mind that the texture may be slightly different.
– All-purpose flour: To make these muffins gluten-free, you can use a 1:1 gluten-free all-purpose flour blend instead. I recommend using a brand that contains xanthan gum for better texture.
– Sugar: If you prefer a less-sweet muffin, you can reduce the amount of sugar by a quarter cup. You could also try using coconut sugar or maple syrup as a natural alternative.
– Butter: If you’re looking for a plant-based option, you could substitute the butter with coconut oil or vegan butter. Just make sure it’s at room temperature for easy mixing.
– Blueberries: While blueberries are a classic addition to breakfast muffins, feel free to mix it up with other berries like raspberries, strawberries, or even mango chunks for a tropical twist.
– Spice blend: Instead of pumpkin pie spice, you could make your own mix with cinnamon, nutmeg, ginger, and allspice. Or try adding cardamom or cloves for extra warmth and flavor.
– Egg: For those who follow a plant-based diet, you can substitute the egg with a flax or chia seed “egg” (1 tablespoon seeds mixed with 3 tablespoons water). Keep in mind that the texture may be slightly different.
These are just a few ideas on how to switch up this bountiful breakfast muffin recipe to suit your needs. Don’t be afraid to experiment and find your own perfect variation!
Serving and Pairing
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These bountiful breakfast muffins are a perfect grab-and-go breakfast for busy mornings. Simply pair your muffin with a fresh cup of coffee or tea, and you’re good to go! These muffins are also ideal for serving as part of a brunch spread. Set out a platter of assorted flavors and let your guests mix and match to their heart’s content.
For those looking to make their breakfast even more bountiful, try serving these muffins alongside fresh fruit or yogurt. The sweetness and tanginess of the fruit will perfectly complement the warm, comforting taste of the muffins. If you’re feeling particularly adventurous, try pairing your muffin with a cold glass of beer or even a refreshing mimosa!
Regardless of how you choose to serve your bountiful breakfast muffins, one thing is for sure: they’re guaranteed to be a crowd-pleaser. So, why not whip up a batch this weekend and start your day off on the right foot? Baked with wholesome ingredients like rolled oats, eggs, and pumpkin pie spice, these muffins are sure to become a cherished part of any breakfast routine.
Make-Ahead, Storing and Reheating
As a busy baker or breakfast enthusiast, you may be wondering about the best way to prepare and store these wonderful bountiful breakfast muffins. Fear not, for I have got you covered.
The bountiful breakfast muffins recipe is a versatile one that allows for several make-ahead options. One option involves preparing the batter ahead of time, which can be refrigerated for up to 24 hours. This is great news if you’re planning ahead for a brunch or breakfast gathering with loved ones.
Alternatively, you can go ahead and bake the muffins in advance, allowing them to cool to room temperature before storing them. You can store the muffins in an airtight container at room temperature for up to three days. For longer storage times of up to a week, store the muffins in the fridge.
If you decide to freeze your bountiful breakfast muffins, wrap each muffin individually in plastic wrap before placing them inside an airtight container or freezer ziplock bag. The muffins will keep well in the freezer for up to three months.
To reheat these scrumptious treats properly, remove them from the fridge or freezer and let them thaw at room temperature for about an hour before preheating your oven to 350°F (175°C). Place the muffins on a baking sheet and heat them up in the oven for about 5-10 minutes. You can also use your microwave but be careful not to overheat them as it can result in soggy or burnt muffins.
With these tips in mind, feel free to indulge in your bountiful breakfast muffins any time of day – whether it’s on-the-go or during a relaxed Sunday brunch with friends and family.
Tips for Perfect Results
When it comes to creating the perfect bountiful breakfast muffins, there are a few tips and tricks that can make all the difference.
Firstly, ensure that your ingredients are at room temperature before you begin baking. This will allow for more even mixing and a smoother batter overall.
When measuring out your dry ingredients such as flour, rolled oats, sugar and baking powder, be sure to spoon them into the measuring cup and then level off with a knife. This will help you get the exact amount needed for this recipe.
When combining wet and dry ingredients to make your muffin batter, be careful not to overmix. Overmixing can lead to dense, tough muffins instead of light and fluffy ones.
If making blueberry bountiful breakfast muffins, try tossing your blueberries in a bit of flour before adding them to the batter. This will prevent them from sinking to the bottom of the muffin while baking.
For added flavour, try using browned butter instead of regular butter in this recipe. Simply melt the butter in a saucepan over medium heat until it turns golden brown in colour and smells nutty. Then let it cool slightly before adding it into the batter.
Lastly, be sure to fill your muffin cups no more than ¾ full with batter. This allows room for the muffins to rise without spilling over or sticking to the pan.
By following these tips and tricks, you’ll be able to create a batch of delicious bountiful breakfast muffins that will impress even the pickiest eaters.
Bottom Line
: In conclusion, the bountiful breakfast muffins recipe is a game-changer for breakfast lovers who don’t want to sacrifice taste for nutrition. With ingredients like rolled oats, pumpkin spice, and fresh blueberries or mango, these muffins offer a delicious bountiful breakfast on-the-go.
This recipe is perfect for mornings when you’re in a hurry, but still want to enjoy a nutritious meal. It’s also versatile enough to fit multiple dietary requirements, such as being gluten-free or plant-based.
Plus, with some simple substitutions and variations, you can easily customize the recipe to suit your preferences. Whether you prefer banana nut muffins or chocolate muffins, these bountiful breakfast muffins are sure to impress.
Overall, this recipe is an excellent addition to any breakfast basket or brunch menu. It’s recipes such as this that make bountiful breakfast worth waking up early for! So put on your apron and preheat your oven to 375°F—it’s time to start baking your way towards a bountiful harvest!
Bountiful Breakfast Muffins Recipe
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon pumpkin pie spice
- 1 cup prepackaged mixed dried fruit, diced into bits (4 ounces)
- 1/2 cup butter, softened
- 2/3 cup sugar
- 6 eggs
- 1 teaspoon vanilla
- 1/3 cup rolled oats
Instructions
- Stir together flour, baking powder and spice in small bowl. In separate small bowl, toss fruit with 1 tablespoon of the flour mixture. Set both bowls aside.
- Add butter and sugar to large bowl and and beat at medium speed until light and fluffy. Beat eggs in, one at a time, until well blended. Beat in vanilla.
- At low speed, beat in reserved flour mixture gradually until just blended. Stir in reserved fruit and oats.
- Line 12 (2 1/2-inch) muffin cups with paper baking cups. Fill each cup a scant 1/3 cup full with batter.
- Bake in preheated 350° oven 20 minutes or until toothpick inserted in center comes out clean. Remove from pan. Cool on wire rack.
Your Own Notes
Nutrition
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.