Blueberry Muffins Recipe

Name: Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup milk; ⅓ cup oil; 1 egg; ½ cup whole wheat flour; 1 ½ cups flour, plus 1/4 cup if needed; ⅓ cup sugar; ½ teaspoon salt; 1 tablespoon baking powder; 1 cup frozen blueberries; sugar (optional)

Servings: persons

1
Preheat oven to 400F.
2
Place cupcake liners into a 12 cup muffin tin.
3
Whisk the milk, oil and egg together.
4
Gently stir in the flours, sugar, salt and baking powder until most of the flour has been incorporated.
5
Add up to 1/4 cup more flour if the batter is too wet.
6
Fold in the blueberries just until evenly distributed.
7
If you overmix the batter the muffins will turn out tough.
8
Fill each muffin cup 2/3 full.
9
Sprinkle the muffins with 1/2 t sugar if desired.
10
Bake for 15-18 minutes, until the tops are brown and a toothpick inserted into the center comes out with dry crumbs.
11
Remove from the muffin tin and cool.
12
Store any leftovers in a plastic bag.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¾ cup milk, ⅓ cup oil, 1 egg, ½ cup whole wheat flour, and more.

Yes, Blueberry 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.

Blueberry Muffins

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