Blueberry Buttermilk Breakfast Muffins

When everyone is super busy these days who doesn’t love a grab and go breakfast? These muffins are the perfect “wrap in a napkin” breakfast. A lot of muffins you buy at cafes and stores are loaded with sugar but these are much better for you in that respect. I also added some rolled oats for fiber and hardiness. You can pretty much add whatever fruit you want to these since they are surprisingly versatile: raspberries, blackberries, currants and boysenberries would all work great as an added fruit. I added a little lemon zest to brighten up the fruit flavor. The muffins were fluffy on the inside and taste amazing straight out of the oven!

Blueberry Buttermilk Breakfast Muffins
(Makes 9-12, depending on preferred size)
Printable Version

Ingredients:

• 2 cups all purpose or whole wheat flour
• 1/2 cup rolled oats
• 1/2 cup sugar
• 1 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1/4 cup butter, melted
• 1 egg, lightly beaten
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 cup blueberries, or any fruit of choice
• 1/2 tsp lemon zest

Directions:

1. Preheat oven to 375F.
2. Line a muffin tin with 9-12 paper liners.
3. Mix the flour, sugar, oats, baking soda, baking powder, salt, and nutmeg in a large bowl.
4. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
5. Pour the buttermilk mixture into the dry ingredients and stir just until mixed.
6. Gently stir in the blueberries and lemon zest.
7. Scoop the batter into the prepared muffin tins. Fill the cups to the top.
8. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.