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Monday morning breakfast

Another Monday to enjoy! I hope each of you had a beautiful weekend! Today I am sharing a breakfast recipe with you from The Food Network. I love their shows and the website has many great recipes. Check out their website! This is a yummy muffin that comes together quickly. You could make the batter the night before then bake the muffins in the morning! Enjoy!

Debbi K.

Recipe: Blueberry muffins

Melissa D’Arabian, Lactaid


  • 2 cups      all-purpose flour
  • 3/4 cup      granulated sugar
  • 2 1/2      teaspoons baking powder
  • 1/2      teaspoon salt
  • 2 beaten      eggs
  • 3/4 cup      Lactaid® Reduced Fat Milk (I use regular milk)
  • 1/2 cup      melted butter or cooking oil
  • 1 tablespoon      finely shredded orange peel (I use lemon peel)
  • 1 cup      fresh blueberries or frozen blueberries, thawed
  • Coarse      sugar (optional)


Preheat oven to 350 degrees F. Lightly grease six 3 1/2-inch muffin cups or line with large paper bake cups. Set aside.

In a medium bowl stir together flour, 3/4 cup sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside.

In a small bowl combine eggs, Lactaid® Reduced Fat Milk, butter or oil, and orange peel (if using). Add all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.

If you prefer standard-size muffins, spoon the batter into twelve 2 1/2-inch muffin cups and bake in a 375 degree F oven about 20 minutes or until golden. Cool in muffin cups on wire rack 5 minutes. Remove from muffin cups; serve warm.


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