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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
  • Total Time
    Prep: 15 min. Bake: 25 min. + cooling
  • Makes
    6 muffins

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

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Reviews

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Average Rating:
  • martylb
    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
    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
    Dec 14, 2013

    perfect!

  • senrich
    May 26, 2012

    very tasty

  • jmkasprak
    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
    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.

  • Gretle
    Aug 6, 2010

    No comment left

  • jritenour
    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
    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!

  • studentmel
    Feb 21, 2010

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