blueberrymuffins_600x405.jpg
blueberrymuffins_600x405.jpg
Mini Lemon Blueberry Walnut Muffins
Logo
Recipe - FAIRWAY MARKET OF 86TH STREET
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
Bob's Red Mill Whole Wheat Flour, 5 Pound
$7.29$1.46/lb
1⁄2 cup old-fashioned oats
an image
Quaker Oats Old Fashioned, 18 Ounce
On Sale!
$2.49 was $2.89$0.14/oz
1⁄2 cup granulated sugar
an image
Domino Granulated Sugar, 4 Pound
$3.79$0.95/lb
1 1⁄2 teaspoons ground cinnamon
an image
McCormick Ground Cinnamon, 2.37 Ounce
$3.99$1.68/oz
1 teaspoon baking powder
an image
Davis Baking Powder, 8.1 Ounce
$3.29$0.41/oz
1⁄4 teaspoon baking soda
an image
Arm & Hammer Baking Soda - Pure, 16 Ounce
$1.29$0.08/oz
1⁄4 teaspoon salt
an image
MORTON SEA SALT Sea Salt - Coarse Salt, 17.6 Ounce
On Sale!
$1.99 was $3.29$0.11/oz
1 tablespoon lemon zest
an image
Endust Lemon Zest Dusting Spray, 12.5 Ounce
On Sale!
$5.49 was $5.99$0.44/oz
2 eggs, beaten
an image
Organic Valley Organic Large Brown Eggs, 24 Ounce
$5.49$0.23/oz
1⁄4 cup unsalted butter, melted and cooled
an image
Horizon Organic Unsalted Butter, 16 Ounce
$10.99$0.69/oz
1/3 cup 2% milk
an image
Cream-O-Land 2% Milk , 0.5 Gallon
$2.49$4.98/gal
1 teaspoon pure vanilla extract
Not Available
3⁄4 cup chopped walnuts, divided
an image
Fairway Organic Walnuts, 16 Ounce
$12.99 avg/ea$0.81/oz
2/3 cup fresh blueberries
an image
Wyman's of Maine Blueberries, 3 Pound
$13.99$4.66/lb

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.