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Breakfast Blueberry Muffins Recipe

Breakfast Blueberry Muffins Recipe

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 YIELD: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


  • 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.

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

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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."

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."

Reviewed Dec. 14, 2013


Reviewed May. 26, 2012

"very tasty"

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."

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."

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."

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!"

Reviewed Feb. 21, 2010

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

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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