Blueberry Nut Muffins

Blueberry Nut Muffins

Valerie Ulloa Nickerson 2

"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

55 m servings 185 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 274 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

Directions

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  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.

Reviews

9
  1. 14 Ratings

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Most helpful positive review

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. ...

Most helpful critical review

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

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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. ...

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 bakin...

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....

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 whate...

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

I subbed the oil for applesauce at a 1:1 ratio to be a bit lower calorie and healthier. These are yummy muffins but a little bit boring.. they are very simple and easy but next time I might expe...

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 ...

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 ...

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