When you were little, walking through the grocery store with your mother, did you stop in the baking aisle and gawk at the bagged muffin mix? Just hoping your mom would take note of your desire to eat cake for breakfast? Cake disguised as breakfast. Who came up with that? I love that person, and they don’t even know who I am.
I would stand right underneath that blue sleeve, looking up longingly, hoping my mother saw it’s clear nutritional value. What with the fruit that was in that bag, that had to be my daily intake of blueberries, right? Also, the smell of the muffins baking would prove to be an instant alarm clock. So there was that…
Really, there was no reason not to have blueberry muffins for breakfast in my eyes. And here we are , 20 years later and I haven’t changed a lick. I still want cake for breakfast.
I just want it from scratch now. I’ve taken the guesswork out for you. No need to use the sleeve any longer, since these blueberry muffins take the same amount of time to make. Bonus points: you can pronounce every ingredient in this batch.
A breakfast treat, or an afternoon snack.
- butter - 1 stick, room temperature
- sugar - 1 cup
- eggs - 2
- vanilla extract - 1 teaspoon
- salt - 1/4 teaspoon
- fresh blueberries - 2 1/2 cups
- flour - 2 cups
- whole milk - 1/2 cup
- cinnamon - 1 teaspoon
- sugar - 1 tablespoon
Go forth and have cake for breakfast!