Blueberry Nut Muffins recipe

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Ingredients

2 cups all-purpose flour
3 tablespoons white sugar
4 teaspoons baking powder
½ teaspoon salt
1 egg
1 cup milk
¼ cup vegetable oil
1 cup blueberries
½ cup chopped walnuts

Nutrition Info

184.6 calories
carbohydrate: 22.9 g
cholesterol: 17.1 mg
fat: 8.9 g
fiber: 1.2 g
protein: 4.2 g
saturatedFat: 1.4 g
servingSize: -
sodium: 274.2 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.

  2. Stir the flour, sugar, baking powder, and salt together in a large bowl. Beat the egg, milk, and oil together in a separate bowl. Make a well in the center of the flour mixture, pour the egg mixture into the well, and stir until the flour mixture is just moistened. Be sure to not over-mix. Fold the blueberries and walnuts into the batter. Spoon the batter into the prepared muffin cups to about 3/4 full.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Recipe Yield

12 muffins

Recipe Note

Muffins are a great part of a brunch or tea. These are not too sweet, which lends to the favor of the fruit in this muffin. Sprinkle sugar on top of muffins before baking for a sweeter top.

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