Rating: 4 stars 3.7
76 Ratings
  • 5 star values: 26
  • 4 star values: 27
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 8

These muffins are a recreation from a recipe passed down from my mother-in-law. I made the muffins lighter and used half whole wheat flour to add more fiber. They're a great nutritious way to start your day. --Virginia Sollitt Redmond, Washington

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, combine the first six ingredients. Combine the egg, milk, oil and vanilla; add to the dry ingredients just until moistened. Gently fold in blueberries. Fill greased or paper-line muffin cups two-thirds full. Bake at 375 degrees F for 25-27 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

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Nutrition Facts

209 calories; protein 4.1g; carbohydrates 30.9g; fat 8.3g; cholesterol 32.1mg; sodium 221.2mg. Full Nutrition
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