They may be ‘mini’, but these muffins are packed with flavor from the perfect pairing of blueberries and walnuts.
1 cup white whole wheat flour
½ cup old-fashioned oats
½ cup granulated sugar
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 tablespoon lemon zest
2 eggs, beaten
¼ cup unsalted butter, melted and cooled
1/3 cup 2% milk
1 teaspoon pure vanilla extract
¾ cup chopped California walnuts, divided
2/3 cup fresh blueberries
Preheat oven to 350°F and line a 24-cup mini muffin pan with paper liners or coat with cooking spray.
In a large bowl, whisk flour, oats, sugar, cinnamon, baking powder, baking soda, salt and lemon zest; set aside.
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.
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.
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