Blueberry Muffin Recipe

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Photo by Fotolia/silberkorn73
Blueberry Muffins make a quick and easy breakfast.
20 min COOK TIME
20 min PREP TIME
12 muffins SERVINGS


  • 1/3 cup sugar
  • 1/4 cup butter, softened
  • 1 egg
  • 2-1/3 cups all-purpose flour, sifted before measuring
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1-1/2 cups fresh blueberries, rinsed, drained
  • 1/2 cup chopped walnuts


  • Preheat oven to 375 F. Line muffin pan with paper liners. Set aside.
  • In large bowl, beat sugar and butter with hand mixer until fluffy. Beat in egg.
  • In medium bowl, whisk together flour, baking powder and salt. Add to sugar mixture alternately with milk, beginning and ending with flour mixture.
  • Stir in vanilla, and beat until thoroughly blended. Fold in blueberries and walnuts.
  • Divide batter evenly among paper liners, filling about 2⁄3 full. Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool slightly before serving. Find more nut-enriched recipes here: Nut Recipes for the Country Kitchen.

These blueberry muffins are a subtle twist on the traditional recipe, with walnuts for added crunch.