Mini Lemon Blueberry Walnut Muffins—”Brain Bites”
Description
They may be ‘mini’, but these muffins are packed with flavor from the perfect pairing of blueberries and walnuts.
Ingredients
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1 cup white whole wheat flour
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½ cup old-fashioned oats
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½ cup granulated sugar
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1 ½ teaspoons ground cinnamon
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1 teaspoon baking powder
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¼ teaspoon baking soda
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¼ teaspoon salt
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1 tablespoon lemon zest
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2 eggs, beaten
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¼ cup unsalted butter, melted and cooled
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1/3 cup 2% milk
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1 teaspoon pure vanilla extract
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¾ cup chopped California walnuts, divided
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2/3 cup fresh blueberries
PREPARATION
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Preheat oven to 350°F and line a 24-cup mini muffin pan with paper liners or coat with cooking spray.
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In a large bowl, whisk flour, oats, sugar, cinnamon, baking powder, baking soda, salt and lemon zest; set aside.
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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.
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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.
NUTRITION
- Calories: 180 cal
- Total Fat: 10 g
- Saturated Fat: 3 g
- Trans Fat: 0.16 g
- Polyunsaturated Fat: 3.85 g
- Monounsaturated Fat: 2.19 g
- Cholesterol: 40 mg
- Sodium: 135 mg
- Carbohydrates: 21 g
- Dietary Fiber: 2 g
- Total Sugars: 10 g
- Added Sugars: 8.43 g
- Protein: 4 g
- Vitamin D: 0 mcg
- Calcium: 39 mg
- Iron: 1 mg
- Potassium: 113 mg