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Breakfast Blueberry Muffins

 Breakfast Blueberry Muffins
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
6 ServingsPrep: 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.
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.