This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Basic Crepes Discover how easy it is to make five-star crepes. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Blueberry Nut Oat Bran Muffins
Health Nut Blueberry Muffins
Pat's Blueberry Muffins
No-Sugar-Added Blueberry and Banana Wheat Muffins
Blueberry Muffins I
more »
Top Related Articles
Making Muffins
Yeast: The Basics
Proofing Yeast
Baking Yeast Breads
Kneading Dough
Forming and Baking Baguettes
Very Berry Shortcake Simplified
Forming and Baking Bagels
Baking Questions: Bread and Yeast
Using Alternative Flours
Related Collections
Fresh Blueberries
Summer Fruits and Vegetables
Blueberry
Blueberry Muffins
Fruit

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Blueberry Nut Muffins

By: Mrs N

"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."

Rate/Review | Read Reviews (6)

Prep Time:
10 Min

Cook Time:
15 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 muffins

Ingredients

2 cups all-purpose flour
3 tablespoons white sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup vegetable oil
1 cup blueberries
1/2 cup chopped walnuts

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.