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Ingredients
| all-purpose flour (unsifted): 1/2 cup |
| whole wheat flour: 1/2 cup |
| granulated sugar: 1/3 cup |
| baking powder: 1 1/2 tsp |
| salt: 1/4 tsp |
| ground nutmeg: 1/4 tsp |
| eggs: 1 |
| 2% milk: 1/3 cup |
| vegetable oil: 3 Tbl |
| vanilla extract: 1/2 tsp |
| blueberries: 1 cup (fresh) |
Blueberry Muffins
Credit: AllRecipes
User rating:
"These muffins are a recreation from a recipe passed down from my mother-in-law. I made the muffins lighter and used half whole wheat flour to add more fiber. They're a great nutritious way to start your day. --Virginia Sollitt Redmond, Washington"
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Prep Time
15 min -
Cook Time
25 min -
Servings
6 serving(s)
Tags
Directions
- In a bowl, combine the first six ingredients. Combine the egg, milk, oil and vanilla; add to the dry ingredients just until moistened. Gently fold in blueberries. Fill greased or paper-line muffin cups two-thirds full. Bake at 375 degrees F for 25-27 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.