Breakfast Blueberry Muffins

Name: Breakfast Blueberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 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

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

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.

Originally published as Blueberry Muffins in Reminisce Extra April 2005

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.
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!
sewampler

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.