• 12servings
  • 15minutes
  • 185calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, H, C
MineralsIodine, Fluorine, Chromium, Manganese, Silicon

Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 3 tablespoons white sugar

  3. 4 teaspoons baking powder

  4. 1/2 teaspoon salt

  5. 1 egg

  6. 1 cup milk

  7. 1/4 cup vegetable oil

  8. 1 cup blueberries

  9. 1/2 cup chopped walnuts

Instructions Jump to Ingredients ↑

  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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