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Blueberry Nut Muffins

Muffin Recipes | 0 comments

The first time I made these I used frozen blueberries and we dubbed them “moldy muffins” because the blueberries made the batter a really funny color – they tasted good though, and they are chock full of good ingredients.

Blueberry Nut Muffins

Joan Donogh
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Servings 12 muffins

Ingredients
  

  • 1 1/4 cups whole wheat flour
  • 1/2 cup brown sugar
  • 1/4 cup natural bran
  • 1/4 cup rolled oats
  • 1/4 cup wheat germ
  • 1/4 cup ground flax seed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 ripe banana mashed
  • 1 egg
  • 1 cup buttermilk
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla
  • 1 cup blueberries
  • 1/2 cup coarsely chopped walnuts

Instructions
 

  • In a large bowl, mix together flour, sugar, bran, rolled oats, wheat germ, ground flax seed, baking powder, baking soda, cinnamon, nutmeg and salt.
  • In a small bowl, mix banana, egg, buttermilk, oil and vanilla. Add to dry ingredients and mix just enough to combine.
  • Stir in blueberries and walnuts.
  • Spoon batter into greased or paper lined muffin tins.
  • Bake at 350 degrees F for 18-20 minutes. Makes 12 muffins.

 

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