Blueberry And Walnut Muffins – a delicious recipe with flour, caster sugar, baking powder, walnuts, milk, cooking oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Wash the blueberries and stew to soften in a scant tablespoon water.
2
Set aside when softened. Measure into a large mixing bowl the flour sugar baking powder and walnuts.
3
Mix together.
4
Beat together the egg milk and oil. Stir the egg mixture into the dry ingredients.
5
Fold in the cooked blueberries.
6
Take care not to overmix.
7
Divide the mixture between 9 deep lined muffin tins or 12 lined bun tins.
8
Put the shelf on the third set of runners from the top in the roasting oven.
9
Slide in the muffin tins and bake for 10 to 15 minutes until risen and golden brown.
10
Muffins are quick and easy to make but they must be eaten when freshly made. Serve with butter for breakfast.
686
kcal
Calories
34
g
Fat
90
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 3/4 cups plain flour, 7/8 cup caster sugar, 2 teaspoons baking powder, 3 1/4 tablespoons chopped walnuts, and more.
Yes, Blueberry And Walnut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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