Blueberry Nut Muffins

Vegetarian
Health score
2%
Blueberry Nut Muffins
55 min.
12
185kcal

Suggestions

Start the day off right with these delightful Blueberry Nut Muffins, a scrumptious vegetarian treat perfect for your morning meal, brunch, or breakfast. With a delightful balance of flavors, these muffins are packed with juicy blueberries and crunchy walnuts, offering a satisfying texture and taste experience. Each muffin contains only 185 calories, making them an ideal choice for those watching their waistline.

Prepared in just 55 minutes, this recipe serves 12, ensuring there's enough for the whole family or to share with friends. The ingredient list is simple and straightforward, featuring staples like all-purpose flour, blueberries, and walnuts, along with a few surprises to elevate the classic muffin to new heights.

To make these delectable Blueberry Nut Muffins, you'll need minimal equipment - a bowl, an oven, a wire rack, toothpicks, and muffin liners. The process is easy and fun, allowing you to get creative in the kitchen while whipping up a healthy, hearty breakfast option. So why wait? Dive into the world of Blueberry Nut Muffins and start your day with a smile!

Ingredients

  • teaspoons double-acting baking powder 
  • cup blueberries 
  •  eggs 
  • cups flour all-purpose
  • cup milk 
  • 0.5 teaspoon salt 
  • 0.3 cup vegetable oil 
  • 0.5 cup walnut pieces chopped
  • tablespoons granulated sugar white

Equipment

  • bowl
  • oven
  • wire rack
  • toothpicks
  • muffin liners

Directions

  1. Preheat an oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
  2. Stir the flour, sugar, baking powder, and salt together in a large bowl. Beat the egg, milk, and oil together in a separate bowl. Make a well in the center of the flour mixture; pour the egg mixture into the well, and stir until the flour mixture is just moistened. Be sure to not over-mix. Fold the blueberries and walnuts into the batter. Spoon the batter into the prepared muffin cups to about 3/4 full.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

Calories185kcal
Protein8.75%
Fat42.97%
Carbs48.28%

Properties

Glycemic Index
27.92
Glycemic Load
14.96
Inflammation Score
-3
Nutrition Score
6.3834783201632%

Flavonoids

Cyanidin
1.18mg
Petunidin
3.89mg
Delphinidin
4.37mg
Malvidin
8.34mg
Peonidin
2.5mg
Catechin
0.65mg
Epigallocatechin
0.08mg
Epicatechin
0.08mg
Luteolin
0.02mg
Kaempferol
0.2mg
Myricetin
0.16mg
Quercetin
0.95mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:184.59kcal
9.23%
Fat:8.97g
13.81%
Saturated Fat:1.52g
9.5%
Carbohydrates:22.69g
7.56%
Net Carbohydrates:21.5g
7.82%
Sugar:5.4g
6%
Cholesterol:16.08mg
5.36%
Sodium:251.83mg
10.95%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.11g
8.23%
Manganese:0.35mg
17.62%
Vitamin B1:0.2mg
13.17%
Selenium:8.85µg
12.64%
Calcium:114.14mg
11.41%
Folate:45.37µg
11.34%
Vitamin K:11µg
10.47%
Phosphorus:97.86mg
9.79%
Vitamin B2:0.16mg
9.45%
Iron:1.36mg
7.54%
Vitamin B3:1.36mg
6.8%
Copper:0.12mg
5.89%
Fiber:1.19g
4.75%
Magnesium:16.27mg
4.07%
Vitamin E:0.54mg
3.58%
Vitamin B6:0.06mg
3.02%
Zinc:0.45mg
2.98%
Vitamin B5:0.27mg
2.66%
Potassium:89.19mg
2.55%
Vitamin B12:0.14µg
2.37%
Vitamin D:0.3µg
1.98%
Vitamin C:1.26mg
1.53%
Vitamin A:60.38IU
1.21%
Source:Allrecipes