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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

10 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 25 min. + cooling

Makes

6 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

Breakfast Blueberry Muffins Recipe photo by Taste of Home

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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.

Breakfast Blueberry Muffins

Total Time

Makes

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