blueberrymuffins_600x405.jpg
blueberrymuffins_600x405.jpg
Mini Lemon Blueberry Walnut Muffins
Logo
Recipe - The Fresh Grocer - Corporate
blueberrymuffins_600x405.jpg
Mini Lemon Blueberry Walnut Muffins
Prep Time20 Minutes
Servings12
Cook Time20 Minutes
Ingredients
1 cup white whole wheat flour
1⁄2 cup old-fashioned oats
1⁄2 cup granulated sugar
1 1⁄2 teaspoons ground cinnamon
1 teaspoon baking powder
1⁄4 teaspoon baking soda
1⁄4 teaspoon salt
1 tablespoon lemon zest
2 eggs, beaten
1⁄4 cup unsalted butter, melted and cooled
1/3 cup 2% milk
1 teaspoon pure vanilla extract
3⁄4 cup chopped walnuts, divided
2/3 cup fresh blueberries
Directions
  1. Preheat oven to 350°F and line a 24-cup mini muffin pan with paper liners or coat with cooking spray.
  2. In a large bowl, whisk flour, oats, sugar, cinnamon, baking powder, baking soda, salt and lemon zest; set aside.
  3. Place beaten eggs in a medium bowl. Add melted butter, milk and vanilla; whisk until blended. Make a well in the flour mixture, add wet ingredients and stir until just combined. Gently stir in ½ cup walnuts and blueberries. Fill each mini muffin cup with about 1 rounded tablespoon of batter. Sprinkle evenly with remaining ¼ cup walnuts.
  4. Bake 15 minutes or until toothpick inserted into the center comes out clean. Do not overbake. Cool 5 minutes on wire rack, carefully remove from pan and cool completely on wire rack before storing in a sealed container. Enjoy within 2 days.
20 minutes
Prep Time
20 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
1 cup white whole wheat flour
an image
King Arthur Flour All-Natural Traditional Whole Wheat Flour, 5 Pound
$5.79$1.16/lb
1⁄2 cup old-fashioned oats
an image
Quaker Oats Old Fashioned, 18 Ounce
On Sale!
$2.99 was $3.49$0.17/oz
1⁄2 cup granulated sugar
an image
Domino Granulated Sugar, 32 Ounce
$2.79$0.09/oz
1 1⁄2 teaspoons ground cinnamon
an image
Badia Cinnamon Powder, 16 Ounce
$9.99$0.62/oz
1 teaspoon baking powder
an image
Davis Baking Powder, 8.1 Ounce
On Sale!
$2.49 was $2.99$0.31/oz
1⁄4 teaspoon baking soda
an image
Arm & Hammer Baking Soda - Pure, 16 Ounce
$0.99$0.06/oz
1⁄4 teaspoon salt
an image
MORTON SEA SALT Sea Salt Grinder, 2.9 Ounce
$1.99$0.69/oz
1 tablespoon lemon zest
an image
Endust Lemon Zest Dusting Spray, 12.5 Ounce
On Sale!
$3.49 was $3.99$0.28/oz
2 eggs, beaten
an image
Egg-Land's Best Eggs, Large, 24 Each
On Sale!
$3.99 was $4.79$0.17 each
1⁄4 cup unsalted butter, melted and cooled
an image
Keller's Unsalted Butter, 16 Ounce
On Sale!
$2.99 was $3.39$0.19/oz
1/3 cup 2% milk
an image
Bowl & Basket Milk 2% Reduced Fat, 1 Each
$0.63
1 teaspoon pure vanilla extract
an image
McCormick Pure Vanilla Extract, 1 Fluid ounce
$4.99$4.99/fl oz
3⁄4 cup chopped walnuts, divided
an image
Diamond Chopped Walnuts, 8 Ounce
$5.99$0.75/oz
2/3 cup fresh blueberries
an image
Dole Blueberries, 32 Ounce
$7.99$0.25/oz

Directions

  1. Preheat oven to 350°F and line a 24-cup mini muffin pan with paper liners or coat with cooking spray.
  2. In a large bowl, whisk flour, oats, sugar, cinnamon, baking powder, baking soda, salt and lemon zest; set aside.
  3. Place beaten eggs in a medium bowl. Add melted butter, milk and vanilla; whisk until blended. Make a well in the flour mixture, add wet ingredients and stir until just combined. Gently stir in ½ cup walnuts and blueberries. Fill each mini muffin cup with about 1 rounded tablespoon of batter. Sprinkle evenly with remaining ¼ cup walnuts.
  4. Bake 15 minutes or until toothpick inserted into the center comes out clean. Do not overbake. Cool 5 minutes on wire rack, carefully remove from pan and cool completely on wire rack before storing in a sealed container. Enjoy within 2 days.