Breakfast Blueberry Muffins Recipe
- 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.
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
"These muffins are kinda bland. They need some spice or something. Blueberries don't add enough flavor. Won't make again."
"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."
"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."
"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."
"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."
"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!"
"Good for a healthy-ish muffin, but I prefer the recipes with sour cream, and no wheat flour!"
"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."