Prepare the ingredients as instructed above.

Preheat the oven to 375°F (190°C). Line muffin tin with paper cups or grease with nonstick spray.

Make the muffin batter: In a mixing bowl, whisk together flour, sugar, salt, and baking powder. In another bowl, whisk egg, milk, oil, and vanilla extract. Combine wet and dry ingredients, mixing until just combined. Gently fold in blueberries.

Bake the muffins: Spoon batter into muffin cups, filling each about ¾ full. Bake for 15–18 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool slightly.

Cook the scrambled eggs: While muffins bake, whisk eggs with milk and salt. Melt butter in a nonstick skillet over medium-low heat. Add eggs and gently stir with a spatula until just set, about 3–4 minutes. Season with black pepper if desired.

Brew and prepare the coffee to your liking.

Serve the muffins with scrambled eggs, fresh fruit, and coffee. Enjoy your comforting breakfast!