READY IN 55 mins

Blueberry Nut Muffins

Read Reviews (6)

"Muffins are a great part of a brunch or tea. These are not too sweet, which lends to the favor of the fruit in this muffin. Sprinkle sugar on top of muffins before baking for a sweeter top." — Mrs N

Directions

Preheat an oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
Stir the flour, sugar, baking powder, and salt together in a large bowl. Beat the egg, milk, and oil together in a separate bowl. Make a well in the center of the flour mixture; pour the egg mixture into the well, and stir until the flour mixture is just moistened. Be sure to not over-mix. Fold the blueberries and walnuts into the batter. Spoon the batter into the prepared muffin cups to about 3/4 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Kitchen-Friendly View

PREP 10 mins
COOK 15 mins
READY IN 55 mins

Reviews More Reviews

Most Helpful Positive Review

May 11, 2010

Just made these muffins again but added 1 more tablespoon of sugar to batter which added a hint more sweetness overall. If you like a sweeter tasting muffin than go ahead and add 2 tablespoons. Beware of adding too much sugar, you don't want batter to compete with natural sweetness of the berry itself.I used frozen berries which worked out well as a sub for fresh grown if not in season.

—Mrs N

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Most Helpful Critical Review

Sep 27, 2010

don't make it. It tasted weird and the muffins all stuck to their liners. T.T

—sugarcookie

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11 Ratings

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Jul 07, 2011

GREAT breakfast muffin! Not too sweet, just as the description claims. It tasted more like a biscuit than a muffin. I took the advice of the submitter and sprinkled sugar on top before baking. I didn't feel there were enough blueberries in the batter so I added an extra handful. The walnuts really add a nice flavor and texture to it. I am giving this 4 stars because I feel it needed the extra blueberries. Thank you Mrs N for sharing your recipe.

—SHORECOOK

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May 25, 2010

Would have given it 5 stars, but the other review is right--it definitely needs more sugar. I don't even like sweet batters, but it tastes a bit bland. Overall though, a very good muffin recipe. I did 1/2 c. of whole wheat flour and 1/2 c. of white flour and added 1/2 c. rolled oats to make it healthier, and it didn't seem to dry out the batter.

—avanness1

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Apr 27, 2010

In response to your questions, first I think this type of muffin would have a more cake like texture and you certainly can & should eat them as a snack or at breakfast in place of toast or whatever type of grain you may eat for breakfast. Hope this helps as they do sound tasty.

—Legend

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Feb 23, 2011

came out so good! i made them with frozen berry medley and added an extra tbs of sugar to berries before folding them in

—patty

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Nutrition

Calories
185 kcal
9%

Carbohydrates
22.9 g
7%

Cholesterol
19 mg
6%

Fat
8.9 g
14%

Fiber
1.2 g
5%

Protein
4.2 g
8%

Sodium
274 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Blueberry Nut Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 185
Calories from Fat: 80

% Daily Value *
Total Fat 8.9g 14 %
Saturated Fat 1.4g 7 %
Cholesterol 19mg 6 %
Sodium 274mg 11 %
Potassium 90mg 3 %
Total Carbohydrates 22.9g 7 %
Dietary Fiber 1.2g 5 %
Protein 4.2g 8 %
Sugars 5.5g
Vitamin A 1 %
Vitamin C 2 %
Calcium 16 %
Iron 14 %
Thiamin 20 %
Niacin 17 %
Vitamin B6 3 %
Magnesium 6 %
Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.