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


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


  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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martylb 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."

tanyadouglas 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."

muffinman21 131992
Reviewed Dec. 14, 2013


senrich 66932
Reviewed May. 26, 2012

"very tasty"

jmkasprak 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."

Ms Connie 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."

jritenour 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."

kathyhov 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 145630
Reviewed Feb. 21, 2010

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

sewampler 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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