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
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
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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