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Best Brunch Muffins

  • Servings: 15

Trim a few minutes from morning prep with these muffins by measuring the dry ingredients into a mixing bowl the night before. Cover the bowl and mix the muffins in the morning. You can use Reynolds® StayBrite® Baking Cups without a muffin pan and place them directly on a baking pan. Reynolds® StayBrite® Baking Cups make it easy to pop baked muffins out of the pan and transfer to a plate or pedestal to serve for brunch, even while they're warm. With Reynolds® StayBrite® Baking Cups, morning cleanup is a snap. Place any leftover muffins in an airtight container and freeze for up to 3 months. Thaw muffins by covering them at room temperature. Wrap the muffins in foil and bake at 350 degrees for 10 minutes or until heated through. And don't forget, Reynolds® StayBrite® Baking Cups come in different colors and designs, so you can dress these muffins up for any occasion!

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  • 2 all-purpose flour
  • 2/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla
  • 1 1/2 cups fresh or frozen blueberries, rinsed, drained, and patted dry
  • Melted butter
  • Coarse sugar or granulated sugar
  • Reynolds® StayBrite® Baking Cups


Step 1

Preheat oven to 375 degrees F. Line fifteen 2-1/2-inch muffin cups with Reynolds® StayBrite® Baking Cups; set aside.

Step 2

In a medium bowl, stir together flour, the 2/3 cup sugar, the baking powder, nutmeg, and salt. Make a well in the center of flour mixture; set aside.

Step 3

In a small bowl, beat eggs. Stir in milk, the 1/3 cup melted butter, and vanilla. Add egg mixture all at once to flour mixture. Stir mixture just until moistened (batter should be lumpy). Gently fold in blueberries.

Step 4

Spoon batter into prepared muffin cups, filling each three-fourths full. Bake for 20 to 25 minutes or until tops of muffins are golden brown.

Step 5

Place muffin pans on wire racks. Brush tops of muffins with additional melted butter; sprinkle with coarse sugar. Remove muffins from cups. Serve warm. Makes 15 muffins.

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