Discover a new breakfast classic with this Blueberry Muffle Recipe.
Would you believe me if I told you I bought muffle.com?
Well, I did. After biting into his first crunchy and tender sweet muffle, Chris searched GoDaddy to see if it was available.
I guess that’s what a muffle can do to you. At once warm and sweet, yet also crunchy and not as heavy as it’s muffin counterpart, they’re a great anchor to a breakfast of eggs and fruit yet also delicious on their own.
Either way, made with a lot of ingredients you already probably have on hand, these are the perfect Saturday late morning splurge for the family… Or even potentially some good carbs for someone who might need to get to work on building another website soon.
A Few Baking Notes:
Made on a waffle iron with a muffin-like batter, you won’t want to fill in the entire grid with the batter, as those uneven crispy edges are pure magic.
Also, these muffins are more subtly sweet so if you want a more pronounced sweet pop add an extra 2-3 T granulated sugar.
If waiting to serve the muffles all at once, keep them in a preheated oven at 200 degrees while you cook the rest.
Reinvent your weekend breakfast with these blueberry muffles. With the sweetness of a muffin and the crispness of a waffle, your whole family is sure to love them.
- 1 ½ c. flour -- either 100% whole wheat pastry flour or half all purpose flour & half whole wheat flour
- ¼ tsp. Salt
- 2 tsp. Baking soda
- ⅓ c. unsalted butter, softened to room temperature
- ¾ c. white granulated sugar
- ½ tsp. Vanilla extract
- 1 egg, at room temperature
- ⅔ c. whole milk yogurt
- 1 c. frozen or fresh blueberries
- Non-stick cooking spray
- Powdered sugar and butter, to garnish
- Preheat oven to 200 degrees.
- In a small bowl sift together the flour, salt, and baking soda. Set aside.
- In a large bowl cream together the butter and sugar, scraping down occasionally to make sure everything is incorporated thoroughly.
- Add in egg and vanilla and mix until egg is fully incorporated. Add in the dry and wet ingredients, alternating them with half of the flour first, the yogurt, and then the rest of the flour. Mix until everything is incorporated, but don’t overmix it. Move waffle batter to fridge.
- Spray waffle iron with nonstick spray and preheat the griddle. Remove batter from fridge as soon as iron is hot and gently fold in the blueberries. .
- Scoop batter onto waffle iron by the ¼ c. full. You don’t want to add enough batter to fill in the iron, as the rough edges are where the crispy goodness is.
- Remove the muffles very carefully-- they will be soft when you take them off the iron but then will crunch and stiffen up as they cool.
- Move baked muffles to the preheated oven as you cook the rest. Then, when all are completed, move them to a wire baking rack, sprinkle with powdered sugar and serve with butter and additional powdered sugar.
If you don’t have whole wheat flour of any kind feel free to just use all white all purpose flour. These are great right out of the oven and also good cool. Just make sure they completely cool before packaging up. Will keep in an airtight rubbermaid container for 1 or 2 days or in the freezer for a month. Just reheat in the toaster oven on low before servings.
Amount Per Serving Calories 371Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 37mgSodium 304mgCarbohydrates 66gFiber 4gSugar 25gProtein 8g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.