I have been making this recipe forever now. Its my go-to recipe for a quick and easy hot breakfast.
I have been making this recipe forever now. Its my go-to recipe for a quick and easy hot breakfast.
- 4 c all-purpose flour
- 2 tsp. vanilla extract
- 1/4 c vegetable oil
- 1 c milk
- 4 eggs
- 2 c sugar
- 1 c butter softened
- 1/2 tsp. salt
- 4 tsp. baking powder
- 1 tbsp. unsweetened cocoa powder
- 2 -3 cups frozen unsweetened blueberries depending on size of blueberries
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In a large bowl combine the flour, cocoa, baking powder and salt.
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In stand mixer cream butter and sugar until fluffy. Add eggs, milk, oil and vanilla; mix on low for about 1 minute.
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Add dry ingredients to butter mixture and blend on medium for 30 seconds.
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Remove bowl from mixer and fold in frozen blueberries. (To help keep blueberries from falling to the bottom, sprinkle them with a couple tablespoons of flour prior to adding into batter.)
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Bake at 375° for 22-28 minutes or until a toothpick comes out clean. (The bundt was done before the pie)
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Muffins take about 20 minutes.
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?
I love your recipes
So delicious! I poured a sour cream glaze over the top. Turned out very delicious!
I have baked muffins with this blueberry cake recipe twice now and it is my favorite recipe for blueberry muffins. This recipe is really a hit at my house! Thank you!!
For the blueberry cake can I substitute Splenda instead of using sugar? How much Splenda would I have to use?
Roberta Gatto
I haven’t made that substitution so I can’t speak to its effectiveness.