I have been making this recipe forever now. Its my go-to recipe for a quick and easy hot breakfast.
This is a big recipe, making about 3 dozen muffin’s or three small sized (MINI) breakfast cakes. I made a mini bundt and two breakfast pies on this particular morning. When I make muffins we will have enough left over for the next days breakfast too.
While we love them on their own, I just happened to have some cream cheese frosting in my fridge. So I added a couple tablespoons of milk to thin it out and poured it over the bundt.
Cream Cheese Frosting + Blueberry Cake = Awesomeness.
This recipe was slightly adapted from Taste of Home’s Frozen Blueberry Muffins. We really like it because it doesnt taste overly sweet. You are definitely eating a muffin for breakfast, not cupcake. The flavor comes from the blueberries, which is what we like.
Tips for Success:
When I use frozen wild blueberries I use 3 cups. The wild blueberries are much smaller than the kind I buy in the frozen food section of the grocery store.
I have halved this recipe successfully. I have a family of six though (almost seven!) and they were gone instantly, so for us Big Batch is the way to go. You can also freeze these. I mean, I have heard that. I mentioned there were six of us right?
I have made this recipe with all the ingredients at room temperature and also with the eggs, milk, and butter cold. It is such a sturdy recipe I really did not notice a difference in the consistency.
What is your favorite breakfast muffin?