Stinson Beach Blueberry Muffins Recipe

Name: Stinson Beach Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; ½ cup brown sugar; ½ cup canola oil; 1 cup heavy whipping cream; 1 ½ teaspoons vanilla extract; ¼ teaspoon ground nutmeg; 1 cup white flour; 1 cup whole wheat flour; 1 pinch salt; 1 tablespoon baking powder; 1 cup chopped toasted almond; 1 cup fresh blueberries or 1 cup frozen blueberries

Servings: persons

2 large eggs
½ cup brown sugar
½ cup canola oil
1 cup heavy whipping cream
1 ½ teaspoons vanilla extract
¼ teaspoon ground nutmeg
1 cup white flour
1 cup whole wheat flour
1 pinch salt
1 tablespoon baking powder
1 cup chopped toasted almond
1 cup fresh blueberries or 1 cup frozen blueberries

1
Preheat oven to 400.
2
In a big bowl, mix the eggs, sugar, oil, cream, and vanilla together; set aside.
3
In another bowl, sift together the nutmeg, flours, salt, and baking powder.
4
Add egg mixture to flour mixture and stir quicklyjust enough to blend ingredientsfor about 15-20 seconds.
5
Fold in almonds and berries; pour into muffin tins prepared either with papers or nonstick cooking spray.
6
Bake for 18-20 minutes, until golden.

1235

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 12 ingredients. The key ingredients include: 2 large eggs, ½ cup brown sugar, ½ cup canola oil, 1 cup heavy whipping cream, and more.

Yes, Stinson Beach 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.

Stinson Beach Blueberry Muffins

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