One of America’s most loved baked goods is also one of the easiest to make.  Today, we’re focusing on a basic, reliable blueberry muffin recipe.  It takes about 10 minutes to prepare and 20 minutes to bake.  That’s right.  We’re talking about oven-fresh blueberry muffins in a half hour.

After we examine the basic recipe, I have a few tips and simple adjustments to make this good thing even better.

As shown in the recipe card above, the ingredients are:

• 2 cups all-purpose flour
• 2/3 cup sugar
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 cup milk
• 1/2 cup butter – melted
• 1 cup blueberries

The trick to making these muffins tender is mixing the dry ingredients and wet ingredients separately.  When you combine the two mixtures, use a gentle touch and mix only until the dry ingredients are moistened.  Over-mixing will make the muffins slightly tough.  (Although in truth, you can beat the bejesus out the batter and still get decent muffins.)

The same gentle technique goes for folding in the blueberries.  Take your time and mix just until the berries are evenly distributed in the batter.

For dolloping batter in muffin cups, I swear by my trusty ice cream scoop.  It fills the muffin cups almost exactly 3/4 full, which is ideal for this recipe.

Always test for doneness.  After 20 minutes, insert a toothpick in the center of a muffin.  If it comes out clean (no batter), the muffins are done.  If they need a few more minutes, consider covering the tops of the muffins with foil so they don’t get overly browned.

Now that you know the most rudimentary, reliable recipe, here’s few ways to make it even better:

Use vanilla.  I add vanilla to almost every baked good I make.  Even if you don’t notice it directly, it adds a nuance that just makes everything a step better.  One teaspoon of vanilla works great for this recipe.  Just mix it in with the wet ingredients.

Try cake flour.  Mixing a little cake flour in with all-purpose flour gives muffins a somewhat softer texture.  I find that muffins with cake flour are even better the day after they’re made.  The muffins condense more and feel more indulgent.  For this recipe, try replacing 1/2 cup of the all-purpose flour with cake flour.

Sift.  Whether you use straight-up all-purpose flour or the combo suggested above, sifting (or aerating) the flour can make a big difference.  The bit of air that gets mixed into the flour helps the muffins rise to form a beautiful dome.  I’ve kitchen tested this several times and muffins made with sifted flour always have a better shape.  That said, these muffins could turn out flat as pancakes and they’d still be delicious.

Try yogurt.  Before you measure out your cup of milk, consider trying this… empty out one of those single serve yogurt cups into your measuring cup.  Top it off with milk until it reaches the 1 cup mark.  Using a little yogurt as part of the milk component ensures that your muffins will be extremely moist.  A ratio of 1/2 milk to 1/2 yogurt is an equation for success.  I’ll often use vanilla-flavored yogurt (with additional vanilla extract).  Plain yogurt works fine, but do yourself a favor and have fun with it.  For extreme blueberry muffins, use blueberry-flavored yogurt.

Try sour cream.  Treat sour cream the same way that you’d use yogurt above.  It adds a richness to the muffins (due to its fat content) and a slight tanginess that many people enjoy.

Get zesty.  In the world of fruit, blueberries and citrus are terrific buddies.  Adding a mere 1/2 teaspoon of fresh lemon zest or orange zest to the batter dramatically changes the flavor profile of the muffin, making it – for lack of a better word – zesty!  The blueberries taste more lively because they have another fruity flavor to play with.  I like to sprinkle the zest over the dry ingredients right before I mix in the egg and milk mixture.

That concludes our blueberry muffin lesson for the day.  Let me know what you think.  If you have any tips or tricks of your own that you’d like to share, please do so in the comments section below.

May your berries be sweet and your muffins always moist!

Happy Independence Day!  Today’s ideas are all about adding some red, white and blue flare to your morning meal.  If you have some berries and bananas, you have the power to transform an ordinary breakfast into an All-American Fourth of July Spectacular Breakfast.  Add some whipped cream or yogurt and the patriotic possibilities are endless.

The easiest (and maybe most fun) thing you can do is arrange berries to make an American flag pattern on waffles, pancakes or French toast.

Here, you can see combinations of blueberries, strawberries, raspberries, banana slices and whipped cream.  Those are Apple Cinnamon Waffles in the pictures.  The warm apple pieces in the waffles tasted amazing with the fresh berries on top.  For standard waffles, I’d recommend the following recipes: Best Waffles Ever (quick waffles without yeast) or Overnight Waffle Batter (yeast waffles from a batter that needs to rest at least 7 hours).

In a matter of seconds, you can turn ordinary toast into USA-mazing toast.  A spread of cream cheese gives you a white canvas to work with.  Strawberry jam is used to make the red stripes of the flag which are offset by banana pieces to make the white stripes.  I especially love this idea because it’s so kid-friendly. Wee ones will have a blast making a flag out of a piece of toast.  You don’t really need a recipe for this, but here’s one anyway:  American Flag Fruit Toast.

A super cute way to add Yankee Doodle yumminess to breakfast is to make Fourth of July Berry Bites.  These are just large strawberries with the stems removed and the bottoms sliced so they’ll stand upright.  Fill the hole where the stem was with whipped cream and top with a blueberry.  This idea is awesome because you can use it as a garnish with eggs and omelets and still get some red, white and blue on the plate.

A parfait is a great way to add patriotism and nutrition to your breakfast. In the picture above, you see Fourth Of July Breakfast Parfaits made with vanilla yogurt, blueberries, raspberries and strawberries.  You can easily adjust this recipe to include bananas, cherries, whipped cream or any other ingredients that match the colors of the holiday.  For a bigger twist, try using oatmeal in place of the yogurt.

Now that we’ve conquered using fruit in its God-given form, we can graduate to fruit compotes as seen in the Red, White & Blueberry Pancakes above.  On the Fourth of July, I’m all about making a beautiful breakfast quickly so I can go out and enjoy the day.  So, I’ll use jam, water and berries to make compotes in half the time as other compote recipes.  You simply cook down about 1/3 cup of jam with a couple of Tablespoons of water until it’s thin and fluid.  Stir in berries and turn off the heat.  In few minutes, it’ll start to thicken again and, just like that, you have a fruit topping.

The toppings in the recipe above can also be used on French toast and waffles.  You can also swirl the compotes into oatmeal for Oat-rageously American Hot Cereal.

With liberty and breakfast for all… I wish you a very happy Fourth of July!

Also see:

Red, White & Blue Oatmeal Parfaits

As American As Apple Pie Oatmeal

#1.  Pina Colada Smoothie

In Spanish, Pina Colada roughly translates to “flowing pineapple”.  In your mouth, Pina Colada translates to a tropical taste explosion that’s cool and refreshing.  If you’re looking to get buzzed, add 2 shots of rum to the ingredients.  If you’re looking to start your day in a smart, sunny and fun way, follow the instructions as written.  I liked this smoothie so much, I made a video about it (below).  For the recipe, refer to the handy card above or visit the recipe’s page here.

Video: “How To Make A Pina Colada Smoothie (Featuring Kid Breakfast)”

#2. Antioxidant Smoothie

This smoothie might help remove toxins from your body, but more immediately it will remove any sense of boredom from your breakfast.  A combination of blueberries, cherries and acai berry juice creates a berry burst you’re sure to love.  Get the recipe here.

#3. Grapefruit Blast Smoothie

Grapefruit isn’t a flavor often associated with smoothies.  People tend to go for a less tart citrus like an orange or tangerine.  But when grapefruit is mixed with banana, strawberries, vanilla yogurt and a touch of honey, the tartness of the grapefruit is muted and it becomes a new and interesting smoothie component you’ll probably want to use again.  Get the recipe here.

#4. Banana Papaya Delight

I asked my 2-year-old daughter what this smoothie tasted like to her and she said, “Like the stars and sun.”  It was a weird answer, but I get it.  Papaya has an indefinable essence that tastes like the tropics or a beach under the stars or sun.  When you mix that flavor with a banana and some orange sherbet, get ready to smile.  Get the recipe here.

#5. Peach Smoothie

When peaches are in season toward the end of summer, this smoothie is a must.  It’s terrific with frozen peaches any time of year, but there’s something special about the taste of a fresh peach.  This one includes just a pinch of cinnamon to enhance the already fantastic flavor.  Get the recipe here.

#6. Frozen Pumpkin Smoothie

Go into your cupboard and take out that can of pumpkin puree that’s been taking up space since Thanksgiving.  This smoothie tastes like pumpkin pie in a glass.  It might seem like a purely seasonal drink, but this is something you’ll want to have again and again once you’ve tried it.  One of my very favorites.  Get the recipe here.

#7. Banana Oatmeal Smoothie

Oatmeal is a bit of secret ingredient for smoothie enthusiasts.  Once blended with ice and fruit, it breaks down into a kind of thickening agent.  The taste contribution is minimal, but you get the added benefit of having some whole grains in your breakfast-on-the-go.  This smoothie tastes great and, because it has oats, you stay full longer.  Get the recipe here.

#8. Strawberry Delight Smoothie

This smoothie packs a double strawberry punch by using fresh strawberries and strawberry yogurt.  The banana and orange juice in the recipe are noticeable but strawberry is the true star.  If that sounds like your kind of thing, get the recipe here.

#9. Blueberry Orange Smoothie

So far this recipe has received all perfect ratings on the site.  I loved it too.  Fresh or frozen blueberries can be used.  A hint of grated orange peel adds a fun flavor element.  Get the recipe here.

#10. Morning Protein Blast

A little cocoa powder and a spoonful of peanut butter make this high-protein smoothie taste like dessert for breakfast.  Get the recipe here.

For many more smoothie recipes, visit the Breakfast Drinks section of this site.

It’s there for every Thanksgiving dinner and it’s there after every Thanksgiving dinner.  It’s the one holiday staple you can count on being in your refrigerator the next day.  The concept of having cranberry sauce with meat and potatoes is cemented in our holiday traditions.  It’s on the table.  It’s pretty.  But, it’s often unused.  Maybe it’s a matter of tradition not keeping up with tastes.  I’ll have gravy on my turkey and potatoes for Thanksgiving.  If I want a berry compote with my meat, I’ll go to IKEA later.

You know what I’m thankful for this Thanksgiving? Leftover cranberry sauce!  I’ve begun watching it during holiday dinners – eyeing it like the last piece of of chocolate in the box – hoping that nobody takes too much.  Because I know… cranberry sauce is better for breakfast than it is for dinner.  There are few hard truths you can rely on in this life.  That’s one of them.

So whether you’re reading this the day after a holiday or you’re finally ready to use that can that’s been in your cupboard for two years… get ready.  These are the 10 best ways to use cranberry sauce for breakfast.

#1. Swirl it into your oatmeal.

#2. Put it on pancakes. (Recipe: Cranberry Sauce Pancake Topping)

#3. Put it in pancakes. (Recipe: Cranberry Sauce Pancakes)

#4. Mix it with cream cheese to make a tasty topping for toast.

#5. Use it to make a smoothie. (Recipe: Cranberry Sauce Smoothie)

#6. Fill a crepe with cranberry sauce.  For really good crepes, try combining it with either Nutella or Neufchâtel cheese.

#7. Chuck it in a muffin. (Recipe: Cranberry Thanksgiving Muffins)

#8. Make a cranberry sauce coffee cake. (Recipe: Cranberry Sauce Coffee Cake)

#9. Use it like jam and have it with peanut butter.  Try a simple peanut butter and cranberry sauce sandwich.  Or get creative with a flour tortilla and make Cranberry Sauce And Peanut Butter Pinwheels.  (Related Recipe:  Peanut Butter Pinwheels)

#10. Mix it with chopped apple, orange segments and pineapple for a morning fruit bowl.  It doesn’t look pretty (thus the missing picture), but it sure tastes great.

If you have more ideas, please let me know. Happy Thanksgiving!

More cranberry recipes: Cranberries Recipes at MrBreakfast.com

Here’s a fun project to brighten your morning.  Kids of any age will love helping to make their own personal waffle butterfly.  If you use frozen waffles, the whole thing takes about 3 minutes.  Best of all, your kids will be having such a good time decorating, they won’t realize that they’re inadvertently getting a serving of fruit.

When it comes to making pictures and characters out of food, it’s important that the dish be prepared quickly.  There’s a guy at a site called Jim’s Pancakes (now defunct) who is making incredible, intricate sculptures out of pancakes.  I love what he’s doing, but there’s a problem with making complex, edible spaceships and football stadiums for breakfast.  If you play with your food for too long, your breakfast might look cool… but hot?  It is not.

That’s what I like about these waffle butterflies.  Once the components are prepped, the butterflies take just seconds to make and your waffles are still warm and crisp.

You’ll need 2 waffles – frozen or homemade.  Besides a banana, you’ll need a small selection of other fruits or berries.  I decided to decorate my butterfly with a kiwi and some strawberries.  You might also try blueberries, raspberries, cherries or dried cranberries.  The more colorful the fruit, the more lovely your butterfly.

I like to think of the ingredients as a cocoon – ready to release a breakfast of unmatched glory.  Or if I’m in a bad mood, I just think of them as 2 waffles and some fruit.  But then, everything comes together and my bad mood flies away like some kind of winged insect.

Now, let’s transform these simple ingredients into a beautiful butterfly.

Slice a long lengthwise piece of banana to make the body.  Then, chop the remaining fruit into various pieces.  Take two waffles and cut them each in half to make the wings.

Decorate the wings with the fruit pieces.  Use two very thin slices of one of your fruits to make antennae.

How could someone eat something so beautiful?  Easy!  Just drown it in warm maple syrup.

For 150 waffle recipes, visit the Waffle Recipes section of MrBreakfast.com.

Raspberries and chocolate make a great team, especially white chocolate with its creamy, delicate flavor.  These Raspberry and White Chocolate Muffins are incredibly easy to make.  Preparation takes about 10 minutes and baking time is 20 minutes.  Follow along as I take you step-by-step through the recipe.

The ingredients are buttermilk, sugar, flour, raspberries, white chocolate, lemon zest, an egg, butter, vanilla, salt, baking powder and baking soda.

For amounts and a printable recipe, click here.

For best results, use fresh raspberries.  If using frozen berries, add them to the batter while they’re still frozen.  Thawed frozen berries have a tendency to release too much of their juice and make a mess (albeit a delicious mess) of the muffin.  It’s key to use a quality white chocolate like Ghirardelli or Callebaut.  Cheaper white chocolate chips tend to taste artificial and a little like plastic.

Step one is to cream the butter with the sugar until fluffy.  I use an electric beater on the slow setting and gradually increase the speed.  When you get a soft and pillowy texture, add the egg, lemon zest and vanilla and beat just a few more seconds.

Mix the dry ingredients together in a separate bowl and it’s time to combine everything.  Here, it’s important to take your time and use a soft touch.  Over-mixing is the number one enemy of a muffin recipe. Add a third of the flour mixture and a third of the buttermilk to the butter and sugar mixture.  Use a rubber spatula or a wooden spoon and gently fold the flour and liquid into the butter and sugar.  Continue adding the flour mixture and buttermilk in intervals until just combined.  Fold in the raspberries and chocolate using the same gentle touch.

This recipe make 12 regular-sized muffins, so you’ll need to line a standard tin with muffin papers or spray each cup generously with cooking spray.  You can use the same recipe to make jumbo muffins… just increase the cooking time about 6 minutes and check for doneness after 25 minutes.  Also, let jumbo muffins set until completely cooled before serving.  These muffins are soft and tender.  Letting them set firms them up a bit so they won’t break apart in your hand.

Fill the muffin cups 3/4 full.  They’ll rise and stick to one another if the cups are too full.  I like to use an ice cream scoop to fill the cups.  Keep an eye out that you don’t put too many raspberries in any one cup.  The muffins will be particularly tender around the berries and too many berries together could keep a muffin from holding together.

Finally, I sprinkle just a little turbinado over each muffin.  Turbinado has larger granules then white sugar so it forms an attractive crust instead of being absorbed by the batter.

Bake the muffins for 20 minutes in an oven preheated to 375 degrees.  Around 18 minutes, I’ll check for doneness by inserting a toothpick into the largest muffin.  If it comes out clean (no batter sticking to it), the muffins are done.  The muffins pictured here took exactly 20 minutes.

For the short, printable version of this recipe, click here.

For more about muffins, visit my article Muffin Madness 101.  There’s even a Muffin Madness 101 diploma you can print out and frame at the end of the article.

For more than 140 other muffin recipes, visit the Muffin Recipe Page in the site index of MrBreakfast.com.

“One should always eat muffins quite calmly. It is the only way to eat them.” – Oscar Wilde, The Importance of Being Earnest

The great thing about these ingredients is that you can use them to turn many breakfast staples into patriotic masterpieces.  Use them in layers to make yogurt breakfast parfaits.  Use oatmeal for your white ingredient (although it’s more tan) to make oatmeal parfaits.  Pancakes and waffles are like a painter’s canvas just waiting to became red white and blue works of art.

For toast, spreads of blueberry jam, strawberry jam and cream cheese will have everybody in your family whistling “Yankee Doodle.”

Have a fantastic 4th!

Here’s a couple recipes you might want to try:

Red, White & Blue Oatmeal Parfaits

As American As Apple Pie Oatmeal