Blueberry Nut Muffins Recipe -
Blueberry Nut Muffins Recipe
  • READY IN 55 mins

Blueberry Nut Muffins

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    55 mins


  1. Preheat an oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
  2. 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.
  3. 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.
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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.

Most Helpful Critical Review
Sep 27, 2010

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

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.

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

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.

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.

May 20, 2015

I added some cinnamon (eyeballed), ginger (eyeballed), nutmeg (also eyeballed), 2 more tbsp sugar, used only 1/2 cup regular flour and added 1/2 cup whole wheat flour and 1/2 cup oats. I didn't have any muffin cups on hand, so I baked it in two small loaf pans, adding about 10 min to the baking time. SO GOOD. Holy tastebuds, Batman.

Feb 10, 2015

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).


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  • Calories
  • 185 kcal
  • 9%
  • Carbohydrates
  • 22.9 g
  • 7%
  • Cholesterol
  • 17 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.

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