Ingredients
Blueberry Muffins:
- 1 cup All-purpose flour
- ½ cup Granulated sugar
- ¼ tsp Salt
- 1 ½ tsp Baking powder
- ⅓ cup Vegetable oil
- ⅓ cup Milk
- 1 Egg
- 1 tsp Vanilla extract
- 1 cup Blueberries Fresh or frozen (if using frozen do not thaw)
Scrambled Eggs:
- 4 Eggs
- 2 TBSP Milk
- 2 TBSP Butter or oil for cooking
- Salt to taste
- Black pepper to taste
Coffee:
- Coffee
- Your choice of creamer
- Your choice of sweetener
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the wells.
- In a mixing bowl, whisk together the flour, sugar, salt, and baking powder until well combined.
- In a separate bowl, whisk together the vegetable oil, milk, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the blueberries until evenly distributed throughout the batter.
- Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- While the muffins are baking, crack the eggs into a bowl and add the milk. Whisk together until well combined.
- Heat a non-stick skillet over medium heat and add a small amount of butter or oil.
- Pour the egg mixture into the skillet and let it cook undisturbed 20 seconds.
- Gently scramble the eggs with a spatula until they are cooked to your desired consistency.
- Season the scrambled eggs with salt and black pepper to taste.
- Brew and prepare the coffee to your liking.
- Serve the blueberry muffins alongside the scrambled eggs, and coffee.
Nutrition
Calories: 761kcal | Carbohydrates: 113g | Protein: 23g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 446mg | Sodium: 879mg | Potassium: 367mg | Fiber: 3g | Sugar: 61g | Vitamin A: 1074IU | Vitamin C: 7mg | Calcium: 324mg | Iron: 5mg
Blueberry Muffin
Ingredients
Blueberry Muffins:
- 1 cup All-purpose flour
- ½ cup Granulated sugar
- ¼ tsp Salt
- 1 ½ tsp Baking powder
- ⅓ cup Vegetable oil
- ⅓ cup Milk
- 1 Egg
- 1 tsp Vanilla extract
- 1 cup Blueberries Fresh or frozen (if using frozen do not thaw)
Scrambled Eggs:
- 4 Eggs
- 2 TBSP Milk
- 2 TBSP Butter or oil for cooking
- Salt to taste
- Black pepper to taste
Coffee:
- Coffee
- Your choice of creamer
- Your choice of sweetener
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the wells.
- In a mixing bowl, whisk together the flour, sugar, salt, and baking powder until well combined.
- In a separate bowl, whisk together the vegetable oil, milk, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the blueberries until evenly distributed throughout the batter.
- Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- While the muffins are baking, crack the eggs into a bowl and add the milk. Whisk together until well combined.
- Heat a non-stick skillet over medium heat and add a small amount of butter or oil.
- Pour the egg mixture into the skillet and let it cook undisturbed 20 seconds.
- Gently scramble the eggs with a spatula until they are cooked to your desired consistency.
- Season the scrambled eggs with salt and black pepper to taste.
- Brew and prepare the coffee to your liking.
- Serve the blueberry muffins alongside the scrambled eggs, and coffee.
Nutrition
Calories: 761kcalCarbohydrates: 113gProtein: 23gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 446mgSodium: 879mgPotassium: 367mgFiber: 3gSugar: 61gVitamin A: 1074IUVitamin C: 7mgCalcium: 324mgIron: 5mg
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