Breakfast Blueberry Muffins Recipe

4 10 11
Breakfast Blueberry Muffins Recipe
Breakfast Blueberry Muffins Recipe photo by Taste of Home
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Breakfast Blueberry Muffins Recipe

Read Reviews
4 10 11
Publisher Photo
These muffins are a recreation from a recipe passed down from my mother-in-law. I made the muffins lighter and used half whole wheat flour to add more fiber. They're a great nutritious way to start your day. —Virginia Sollitt Redmond, Washington
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/3 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 egg
  • 1/3 cup milk
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh blueberries

Directions

In a bowl, combine the first six ingredients. Combine the egg, milk, oil and vanilla; add to the dry ingredients just until moistened. Gently fold in blueberries.
Fill greased or paper-line muffin cups two-thirds full. Bake at 375° for 25-27 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 6 muffins.
Originally published as Blueberry Muffins in Reminisce Extra April 2005, p52

Nutritional Facts

1 each: 211 calories, 8g fat (1g saturated fat), 37mg cholesterol, 217mg sodium, 31g carbohydrate (14g sugars, 2g fiber), 4g protein.

  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/3 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 egg
  • 1/3 cup milk
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh blueberries
  1. In a bowl, combine the first six ingredients. Combine the egg, milk, oil and vanilla; add to the dry ingredients just until moistened. Gently fold in blueberries.
  2. Fill greased or paper-line muffin cups two-thirds full. Bake at 375° for 25-27 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 6 muffins.
Originally published as Blueberry Muffins in Reminisce Extra April 2005, p52

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Reviews forBreakfast Blueberry Muffins

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MY REVIEW
martylb User ID: 1456305 130910
Reviewed Aug. 30, 2014

"These muffins are kinda bland. They need some spice or something. Blueberries don't add enough flavor. Won't make again."

MY REVIEW
tanyadouglas User ID: 2229852 67024
Reviewed Jun. 5, 2014

"Very good muffins! And I don't feel that guilty eating them :) I only used 1/2 cup of sugar, substituted natural, no-sugar-added applesauce for the oil, and added a Tblsp of ground golden flax seed. I ended up with 8 muffins instead of 6 and my kids love them! Next time I think I will use cinnamon instead of nutmeg. I'm personally just not a big nutmeg flavor fan."

MY REVIEW
muffinman21 User ID: 7169510 131992
Reviewed Dec. 14, 2013

"perfect!"

MY REVIEW
senrich User ID: 6700260 66932
Reviewed May. 26, 2012

"very tasty"

MY REVIEW
jmkasprak User ID: 2880256 156652
Reviewed Mar. 2, 2012

"These muffins were very good, and not dry at all considering they contained whole wheat flour. This recipe has a LOT of blueberries, almost too many in my opinion, but an easy fix for next time."

MY REVIEW
Ms Connie User ID: 5734525 98820
Reviewed Jul. 19, 2011

"Love this recipe! I doubled it and used just 1/2 cup of sugar. I also added a tablespoon of ground flax seed. Muffins were moist and light and freeze beautifully."

MY REVIEW
jritenour User ID: 1056356 207055
Reviewed Jul. 15, 2010

"I doubled the recipe and only added half of the sugar. I added 1/3 cup orange juice and only half the oil. I also added 1/4 c. flax seed. They turned out light and tasty. I will make these again."

MY REVIEW
kathyhov User ID: 4749080 131989
Reviewed Mar. 7, 2010

"I thought the muffins were very good. I doubled the recipe, and used Splenda for 1/2 of the sugar, used unsweetened apple sauce for 1/2 of the oil, added 1 Tbsp. of ground flax seed and 1 Tbsp. of wheat germ. I also used ground cloves instead of nutmeg. They were not heavy and quite healthy!"

MY REVIEW
[email protected] User ID: 2660827 145630
Reviewed Feb. 21, 2010

"Good for a healthy-ish muffin, but I prefer the recipes with sour cream, and no wheat flour!"

MY REVIEW
sewampler User ID: 1343927 207054
Reviewed Jul. 19, 2008

"This is a great, healthy recipe. To make it a little healthier, I added ground flaxseed to the dry ingredients and cut the oil in 1/2 by using applesauce. These muffins were moist and not "heavy" like some recipes that use w.w. flour tend to be. It's a keeper."

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