Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1/2 teaspoon (2.5g)
- Salt: 1/4 teaspoon (1.25g)
- Sugar: 1 cup (200g)
- Milk: 1 cup (240ml)
- Vegetable oil: 1/2 cup (120ml)
- Eggs: 2 large
- Blueberries: 1 cup (150g)
- Chopped walnuts: 1/2 cup (60g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the sugar, milk, oil, and eggs until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fold in the blueberries and walnuts.
- Fill the prepared muffin cups to the top.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
- Serving size: 1 muffin
- Calories: 250
- Fat: 10g
- Saturated fat: 2g
- Cholesterol: 60mg
- Sodium: 200mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 15g
- Protein: 5g
Dish Characteristics:
- Moist and fluffy interior
- Bursting with juicy blueberries
- Crunchy walnuts add texture
- Ideal for breakfast, brunch, or a snack
User Comments:
- "These muffins are so delicious and easy to make! The blueberry and walnut combination is perfect."
- "The muffins were a hit with my family. They loved the sweet and tart balance."
- "I made these muffins for a party and they were gone in minutes. Everyone raved about them!"
Special Precautions and Tips:
- To ensure even cooking, rotate the muffin tin halfway through the baking time.
- For a more intense blueberry flavor, use fresh or frozen blueberries that have been thawed and drained.
- If you don't have chopped walnuts, you can substitute another type of nut, such as pecans or almonds.
