Blueberry Muffins for Breakfast

This morning I finally made up some blueberry muffins using the blueberries that my sister, Robin gave to me and they were SO GOOD. We'll have muffins for snacks and a perhaps a couple more breakfasts. This is the recipe that I use; I cut it out of a women's magazine (can't remember which one) years ago.

BLUEBERRY MUFFINS

Bake at 375*F for 25 minutes.
Makes 12 muffins
Nutrient Value Per Muffin: 191 calories, 3 g Protein, 9 g fat, 25 g Carbs, 241 mg sodium, 25 mg cholesterol.

1 3/4 cups all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1 cup fresh OR unthawed frozen blueberries
1/4 cup chopped walnuts (opt)

1. Preheat oven to moderate (375*). Line twelve 2 1/2-inch muffin cups with paper or foil liners.

2. Stir (Sift) together flour, sugar, baking powder and salt in medium-size bowl until well combined. Beat together egg, milk and oil in small bowl until blended. Add liquid all at once to dry ingredients. Stir lightly just until moistened (batter will be lumpy). Gently stir in blueberries and walnuts. Divide batter evenly among muffin cups; filling each 2/3 full.

3. Bake in preheated oven for 25 minutes or until cake tester inserted comes out clean. Remove muffins to wire rack to cool slightly. Serve warm or at room temperature.