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These blueberry muffins with nuts are a great part of a brunch or tea. They are not too sweet, which lends to the flavor of the fruit in this muffin. Sprinkle sugar on top of muffins before baking for a sweeter top.
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons white sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 egg
- 1 cup milk
- ¼ cup vegetable oil
- 1 cup blueberries
- ½ cup chopped walnuts
Directions
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
Step 2
Stir together flour, sugar, baking powder, and salt in a large bowl; make a well in the center. Beat egg, milk, and oil in a separate bowl; pour into the well and stir until flour mixture is just moistened. Do not overmix. Fold in blueberries and walnuts. Spoon batter into the prepared muffin cups to about 3/4 full.
Step 3
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 185 | |
| % Daily Value * | |
| Total Fat9g | 11% |
| Saturated Fat1g | 7% |
| Cholesterol17mg | 6% |
| Sodium274mg | 12% |
| Total Carbohydrate23g | 8% |
| Dietary Fiber1g | 4% |
| Total Sugars6g | |
| Protein4g | |
| Vitamin C1mg | 7% |
| Calcium125mg | 10% |
| Iron1mg | 8% |
| Potassium90mg | 2% |
*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.
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