BREAKFAST BLUEBERRY MUFFINS
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
Provided by Taste of Home
Time 40m
Yield 6 muffins.
Number Of Ingredients 11
Steps:
- 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° for 25-27 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 211 calories, Fat 8g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 217mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.
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mohammed ayaiz
[email protected]These muffins are a bit too sweet for my taste. I'll definitely reduce the amount of sugar next time.
Malik Nasrullah
[email protected]I've made these muffins several times and they're always a hit! They're the perfect breakfast treat for a crowd.
Md Rustom
[email protected]These muffins are so good! I love the streusel topping. It adds a nice crunch to the muffins.
Chapman Rogers
[email protected]I made these muffins in a mini muffin tin and they were perfect! They were the perfect size for a quick snack or breakfast on the go.
BAMFU GAMING YT
[email protected]These muffins are a bit too dense for my taste. I think I'll use a different recipe next time.
Caydan Parchment
[email protected]I'm allergic to blueberries, but I made these muffins with raspberries instead and they were delicious!
Molly Brown
[email protected]These muffins were a bit bland. I think I'll add some spices to the batter next time.
charles biru
[email protected]I made these muffins for my kids and they loved them! They're so easy to make and they're a healthy snack.
Reema Raghoo
[email protected]These muffins were a bit dry. I think I overmixed the batter.
Leonardo Flores
[email protected]I've tried several blueberry muffin recipes and this one is by far the best. The muffins are always moist and fluffy and the blueberries are always perfectly cooked.
ZahraHasArrived
[email protected]These muffins are so easy to make and they're always delicious. I love that I can use fresh or frozen blueberries.
Jeevan Smith
[email protected]I made these muffins for a brunch party and they were a huge hit! Everyone loved them. I'll definitely be making them again soon.
God Anu
[email protected]These muffins were a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Brandon Baer
[email protected]I'm not a big fan of blueberry muffins, but I decided to give this recipe a try and I was pleasantly surprised! The muffins were moist and flavorful and the blueberries were just the right amount of sweetness. I'll definitely be making these again.
Believe Gabriel
[email protected]I've made these muffins several times and they're always a hit! They're so moist and fluffy and the blueberries are always perfectly juicy.
Rashid Ahmad
[email protected]These muffins were so easy to make and they turned out so good! I used fresh blueberries and they were bursting with flavor. I also added a little bit of cinnamon to the batter, which gave them a nice warm flavor.
Tanjara Bartley
[email protected]I'm not sure what went wrong, but my muffins turned out dry and crumbly. I followed the recipe exactly, but they just didn't come out right.
Nanfuka Furo
[email protected]These blueberry muffins were a delightful treat! The batter was easy to mix together and the muffins baked up perfectly. They were golden brown on top and moist and fluffy inside. The blueberries were evenly distributed throughout the muffins and bur