Recipe by Valerie Ulloa Nickerson
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
don't make it. It tasted weird and the muffins all stuck to their liners. T.T
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.
came out so good! i made them with frozen berry medley and added an extra tbs of sugar to berries before folding them in
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.
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.
5 stars because it is a very easy recipe to do and remember. Also because it provided exactly 12 very nice muffins.
Thank you Valerie Ulloa Nickerson for this recipe!
I agree with some some of the reviews. I used 4 TBS of sugar without leveling the measuring spoon, and as directed 4 TSP of baking powder, with leveing the measuring spoon. I used fresh blueberries, probably more than suggested and chopped walnuts, probably less than suggested.
I had a lemon and put some lemon peel on the top of each muffin before baking, as well as sifted some brown sugar on the top of each one.
I do not like very sweet muffins but I do suggest adding that extra TBS and more if you like it sweet, particularly because the sweetness will counter the bitterness in most blueberries (and lemon peel in my case).
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Nut Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 80
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make simple, delicious blueberry muffins.
See how to make big bakery-style blueberry muffins!
These muffins are so moist and flavorful, you won't believe they're healthy, too!