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Mini Lemon Blueberry Walnut Muffins
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Recipe - Price Rite of Bethlehem
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
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
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Baking Powder, 8.1 Ounce
$1.19$0.15/oz
1⁄4 teaspoon baking soda
Not Available
1⁄4 teaspoon salt
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PriceRite Iodized Salt, 26 Ounce
$0.40$0.02/oz
1 tablespoon lemon zest
Not Available
2 eggs, beaten
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Bowl & Basket Eggs Fresh White Large, 12 Each
$1.49$0.12 each
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
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Wyman's of Maine Blueberries, 3 Pound
$8.99$3.00/lb

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.