Blueberry Chai Muffins will make you excited for morning. We promise.
It’s time for some muffin mania around here. As much as I love to bake crazy desserts, I am planning on focusing on some more breakfast recipes this month like these raspberry white chocolate muffins.
My kids love when we have a box of muffins on the counter. Muffins are an easy breakfast for them to grab when they are running behind in the morning.
Usually we have plenty of ripe bananas on the counter, so these double chocolate banana muffins are our go-to muffin recipe. Lately though I have stopped buying bananas because they just sit there until I freeze them for smoothies.
Apparently my banana-baking streak is on break right now.
My daughter wanted some fresh fruit for some breakfast yogurt parfaits, so I picked up an extra box of blueberries for a batch of blueberry muffins. As I started to make the batter I decided to change up my usual recipe with some different spices.
Ever since I made this chai whipped cream, I cannot get enough of the chai flavor in everything. I added it to the muffin mixture, and it was my best idea of the day!
The slight orange flavor with the different spices and fresh blueberries worked so well together. I don’t think I will ever make these muffins the old way again.
The recipe calls for fresh blueberries, but you can use frozen berries if that is all you have on hand. When fresh berries are not in season they are usually a little bit more expensive, so we like to keep frozen berries in the freezer.
I prefer fresh berries in muffins and bread though. Frozen blueberries will give your batter purple streaks and will add a minute or two to the baking time. Either one works and will taste great though.
Another batch of these blueberry chai muffins and a chai latte sounds like the perfect way to start out the day!
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Recipe
Blueberry Chai Muffins
Blueberry Chai Muffins will make you excited for morning.
Ingredients
- 1 cup Granulated Sugar
- ½ cup Oil
- 2 Eggs
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Orange Extract
- 1 cup Sour Cream
- 2 cups All-Purpose Flour
- ½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Cardamom
- ¼ teaspoon Ground Cloves
- 2 cups Fresh Blueberries
Instructions
- Preheat the oven to 400°F. Spray a muffin tin with nonstick spray or place cupcake liners in 16 cavities.
- Beat the sugar and oil until it looks like wet sand.
- Add the eggs, extract, and sour cream and beat again.
- Stir together the flour, baking soda, baking powder, salt, and spices.
- Slowly add to the wet mixture until everything is mixed in.
- Stir in the blueberries gently.
- Spoon the mixture evenly into the prepared pan.
- Bake for 18 minutes, or until a toothpick inserted in the center of one comes out mostly clean.
- Remove the pan from the oven. Let the muffins cool in the pan for 2 minutes, before gently removing them to a wire rack.
- Cool completely before storing in a loosely sealed container.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 218Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 32mgSodium: 150mgCarbohydrates: 28gFiber: 1gSugar: 15gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Rebecca Blackwell
We (my family and I) are a bit obsessed with Chai right now. I've been adding it to everything. But, I've never thought to add it to muffins! These are getting made at my house this weekend. Thank you so much for sharing this recipe!
Carol
These look and sound delicious. Pinned! Happy New Year.
Aimee Shugarman
I love chai flavored food, these will go perfect with my morning coffee!!!