Blueberry Nut Muffins
Blueberries and walnuts work together in these lightly sweetened muffins.
Set the oven to 425 degrees Fahrenheit (220 degrees C).
Butter 12 muffin tins.
In a big bowl, combine the flour, sugar, baking powder, and salt.
In a different bowl, combine the egg milk and oil.
The egg mixture should be poured into the centre of the flour mixture, which should then be stirred until the flour is only lightly moistened.
Take care not to overmix.
Incorporate the walnuts and blueberries into the batter.
Fill each prepared muffin cup with about 3/4 of the batter.
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted in the centre comes out clean.
Before being removed to completely cool on a wire rack, let the food cool in the pans for 10 minutes.