Mini Lemon Blueberry Walnut MuffinsMini Lemon Blueberry Walnut Muffins
Mini Lemon Blueberry Walnut Muffins

Mini Lemon Blueberry Walnut Muffins

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Recipe - ShopRite Liquors of Wharton
MiniLemonBlueberryWalnutMuffins.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
Not Available
1⁄2 cup old-fashioned oats
Not Available
1⁄2 cup granulated sugar
Not Available
1 1⁄2 teaspoons ground cinnamon
Not Available
1 teaspoon baking powder
Not Available
1⁄4 teaspoon baking soda
Not Available
1⁄4 teaspoon salt
Not Available
1 tablespoon lemon zest
Not Available
2 eggs, beaten
Not Available
1⁄4 cup unsalted butter, melted and cooled
Not Available
1/3 cup 2% milk
Not Available
1 teaspoon pure vanilla extract
Not Available
3⁄4 cup chopped walnuts, divided
Not Available
2/3 cup fresh blueberries
Not Available

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.