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Mini Lemon Blueberry Walnut Muffins
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Recipe - Dearborn Market
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
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Mission 100% Whole Wheat Soft Taco Flour, Tortillas, 16 Ounce
$3.29$0.21/oz
1⁄2 cup old-fashioned oats
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Honey Bunches of Oats Crunchy Honey Roasted, Cereal, 18 Ounce
$5.29$0.29/oz
1⁄2 cup granulated sugar
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Domino Premium Pure Cane Granulated, Sugar, 4 Pound
$4.29$1.07/lb
1 1⁄2 teaspoons ground cinnamon
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Fairway Ground Cinnamon, 2 Ounce
$5.49$2.75/oz
1 teaspoon baking powder
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Davis OK Double Acting, Baking Powder, 8.1 Ounce
$3.29$0.41/oz
1⁄4 teaspoon baking soda
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Arm & Hammer Pure, Baking Soda, 16 Ounce
$0.99$0.06/oz
1⁄4 teaspoon salt
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Morton Iodized, Salt, 26 Ounce
$1.59$0.06/oz
1 tablespoon lemon zest
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Mr. Clean Clean Freak Lemon Zest Deep Cleaning Mist, Cleaner, 16 Fluid ounce
$5.99$0.37/fl oz
2 eggs, beaten
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Bowl & Basket Cage Free Brown Large, Eggs, 12 Each
$3.99$0.33 each
1⁄4 cup unsalted butter, melted and cooled
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Land O Lakes Unsalted, Butter, 1 Pound
$5.99$5.99/lb
1/3 cup 2% milk
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Cream-O-Land 2% Milk , 0.5 Gallon
$3.29$6.58/gal
1 teaspoon pure vanilla extract
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McCormick Pure, Vanilla Extract, 2 Fluid ounce
$8.99$4.50/fl oz
3⁄4 cup chopped walnuts, divided
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Emerald Glazed , Walnuts, 6.5 Ounce
$4.69$0.72/oz
2/3 cup fresh blueberries
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Dole Blueberries, 12 Ounce
$4.29$0.36/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.