Happy Spring, y’all! It’s finally warm and not raining where I live, and I am ready to soak up some sunshine. With warmer weather comes my desire for fresh berries and lighter baking. Breakfast pastries, like muffins, are some of my favorite things to bake this time of year. Today I’m sharing one of my favorite light and easy breakfast recipes: a treat I call Sunday Morning Muffins.
I tend to make bigger breakfasts on Sunday mornings. Sundays are slower and give me more time to slow down and enjoy the time for myself. This usually means I’m in the kitchen making something delicious—if I’m not already at brunch, that is. Sundays are my “treat” days to make something a little more indulgent: pancakes, waffles, eggs and bacon, things I don’t have time to make during the week.
My Sunday Morning Muffins were kind of a happy accident. I was in a muffin kind of mood one morning last spring, but I didn’t know what kind I wanted. So I found a “base” muffin recipe and gathered a few items from my fridge that I thought might make good muffins. I landed on strawberries, blueberries, and a little orange zest. That was the winning combo, right off the bat.
I made these exact muffins every weekend for a month straight. On Sunday mornings, no less. Thus, they became my Sunday Morning Muffins.
These muffins are great for brunch parties, or to keep in the fridge and enjoy throughout the week. They’re also eggless, and can be made dairy-free, if you want. If you want to make them dairy-free, use a non-dairy milk (I use unsweetened almond milk), and replace the Greek yogurt with an oil of choice, or use 1/2 cup applesauce.
Lastly, they can be made with gluten-free flour. I’ve made them with Cup4Cup, Bob’s Red Mill, and other similar gluten-free flour blends, and they still taste great.
Here’s the recipe for my Sunday Morning Muffins.
Easy to make, even easier to eat them all within a few days. Feel free to try them with your own fillings and let me know how they turn out!
Sunday Morning Muffins
Easy, berry-filled muffins everyone around your table will love.
- 2 cups flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup sugar
- 1 cup milk of choice
- 1/4 cup nonfat Greek yogurt
- 1/4 cup unsweetened applesauce
- 1 cup berries of choice
- 1/2 tsp vanilla extract
- 1 tsp orange (or lemon) zest
Preheat oven to 400 degrees. Line a muffin tin with paper cups, or spray with cooking spray.
Add sugar, yogurt, applesauce, milk, vanilla, and zest in a mixing bowl. Whisk to combine.
Sift flour, baking powder, and salt into the wet ingredients. Whisk to combine halfway.
Add the berries, and fold gently to combine completely.
Fill each muffin tin 2/3 full. Don't overfill!
Bake for 18-21 minutes, until a toothpick inserted in muffins comes out clean.
Let cool in the tin for 5 minutes, before turning out on a wire rack to cool completely.