This Blueberry Muffin Bowl is a fun twist on your favorite breakfast treat! Loaded with juicy blueberries and a fluffy texture, it makes mornings so much better.
Making breakfast in a bowl means less mess for me to clean up. I love topping it with a sprinkle of cinnamon! It’s like having dessert for breakfast without the guilt! 😋
Key Ingredients & Substitutions
Fresh Blueberries: These are the stars of your muffin bowl! If you don’t have fresh ones, you can use frozen blueberries. Just be sure to add them straight from the freezer to avoid extra moisture in the batter.
All-Purpose Flour: This is great for structure. If you need a gluten-free option, try almond flour or a gluten-free all-purpose blend. Just keep in mind that the texture might change slightly.
Rolled Oats: They add a nice chewiness. Quick oats can work too, but they might make the texture softer. For a nutty flavor, substituting with ground flaxseed may also be nice.
Buttermilk: Adds moisture and tanginess. If you don’t have it, mix regular milk with vinegar or lemon juice. Let it rest for about 5 minutes before using.
Vanilla Yogurt: This is for drizzling. If you prefer, you could use Greek yogurt for extra creaminess, or a dairy-free yogurt for a vegan option.
How Do I Ensure My Muffin Bowl Comes Out Perfectly Baked?
Baking the muffin bowl perfectly is key to a delightful texture. Here are some tips to ensure success:
- Preheat the Oven: Always preheat your oven to the correct temperature. It helps the dish cook evenly.
- Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough muffin.
- Use a Toothpick: To check for doneness, insert a toothpick into the center. It should come out clean, with maybe a few moist crumbs.
- Let it Cool: After baking, let the muffin bowl cool slightly. This helps with setting the texture and makes it easier to serve.
Enjoy baking your Blueberry Muffin Bowl! Each tip and substitution will help you create the perfect breakfast treat.
How to Make a Delicious Blueberry Muffin Bowl
Ingredients You’ll Need:
For the Muffin Bowl:
- 1 cup fresh blueberries (plus extra for topping)
- 1/2 cup all-purpose flour
- 1/4 cup rolled oats
- 1/4 cup brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup buttermilk (or milk with 1 tsp vinegar as substitute)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
For the Topping:
- 2 tablespoons plain or vanilla yogurt (for drizzling/topping)
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This Blueberry Muffin Bowl recipe takes about 10 minutes to prepare and 25-30 minutes to bake, making a total of approximately 40 minutes to enjoy your delicious treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While the oven heats up, lightly grease a small bowl or ramekin that is oven-safe. This will help your muffin bowl release easily after baking!
2. Mix the Dry Ingredients:
In a mixing bowl, combine the flour, rolled oats, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Stir these ingredients together until they are well mixed. This helps to ensure even flavor throughout your muffin bowl.
3. Combine the Wet Ingredients:
In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth. This mixture will add moisture and flavor to your muffin bowl!
4. Combine Wet and Dry Ingredients:
Now, pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; be careful not to overmix, or the texture may become tough.
5. Add the Blueberries:
Fold in 1 cup of fresh blueberries gently into the batter. Take your time with this step to avoid breaking the berries; we want those sweet blueberries whole in our muffin bowl!
6. Bake:
Transfer the batter into your prepared bowl or ramekin, smoothing the top with a spatula. Bake in your preheated oven for 25-30 minutes. Keep an eye on your muffin bowl; it’s ready when the top is golden brown and a toothpick inserted into the center comes out clean.
7. Cool and Serve:
Once baked, take your muffin bowl out of the oven and let it cool for a few minutes. This will make it easier to serve. Drizzle the top with yogurt, sprinkle with additional blueberries, and if you like, dust with powdered sugar for a sweet finishing touch.
Now, dig in and enjoy your moist blueberry muffin bowl, bursting with fresh berry flavor and topped off with creamy yogurt!
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can definitely use frozen blueberries! Just make sure to add them directly from the freezer into the batter to prevent extra moisture. There’s no need to thaw them first.
How Do I Store Leftover Muffin Bowl?
If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, simply warm in the microwave for about 30 seconds or until heated through.
Can I Make This Recipe Vegan?
Yes! You can replace the egg with a flaxseed meal (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for 5 minutes), use non-dairy milk in place of buttermilk, and substitute the melted butter with coconut oil or vegan butter. The delicious flavors will still shine through!
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, mixing regular milk with 1 teaspoon of vinegar or lemon juice will create a similar acidity. Let it sit for about 5 minutes before using in the recipe.