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Breakfast Blueberry Muffins Recipe
Breakfast Blueberry Muffins Recipe photo by Taste of Home

Breakfast Blueberry Muffins Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
MAKES: 6 servings

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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

Reviews for Breakfast Blueberry Muffins

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
Reviewed Dec. 14, 2013

perfect!

MY REVIEW
Reviewed May. 26, 2012

very tasty

MY REVIEW
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
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.

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