Mini Lemon Blueberry Walnut Muffins—”Brain Bites”

By Beth Stark, RDN, LDN
Total Time
40 Mins
Serves
12
Serving Size
2 mini muffins
Meal
Snack
Course
Desserts Snack

DESCRIPTION

They may be 'mini', but these muffins are packed with flavor from the perfect pairing of blueberries and walnuts.

Prep Time
20 Mins
Cook Time
20 Mins
Total Time
40 Mins
Calories
180
Total Fat
10
Saturated Fat
3
Trans Fat
0.16
Polyunsaturated Fat
3.85
Monounsaturated Fat
2.19
Cholesterol
40
Sodium
135
Carbohydrates
21
Dietary Fiber
2
Total Sugars
10
Added Sugars
8.43
Protein
4
Vitamin D
0
Calcium
39
Iron
1
Potassium
113

Ingredients

  • 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

Preparation

  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.