Learn How to Bake Delicious Mini Lemon Blueberry Walnut Muffins
Are you looking for a scrumptious summer breakfast or snack? Well, we have you covered! This recipe for Mini Lemon Blueberry Walnut Muffins is a delightful way to satisfy your cravings and dazzle your taste buds—and they’re the perfect treat for Brain Health Awareness Month (June)!
According to the National Institutes of Health, research suggests that a healthy diet contributes to good brain health and overall well-being.1 Playing a star role in these muffins are walnuts and blueberries — two foods that are part of a healthy diet as recommended by the Dietary Guidelines for Americans.2 Read on to learn more about the nutrients included in these two foods and get the recipe for Mini Lemon Blueberry Walnut Muffins!
Walnuts contain nutrients like the plant-based omega-3 ALA (2.5g/oz), an essential fatty acid as well as polyphenols (69.3 ± 16.5 µmol catechin equivalents/g) and polyunsaturated fatty acids (13g/oz).3,4 These nutrients may play a role in brain health, according to a randomized control trial in 2020 published in The American Journal of Clinical Nutrition.5
Similar to walnuts, blueberries also contain nutrients that may play a role in brain health as well, as suggested in a 2021 study published in The Journal Of Nutrition, Health & Aging.6 One of these nutrients are polyphenols, including anthocyanins (163.3mg/100g), which are compounds that give blueberries their blue color.7
Enjoying these tasty muffins not only fills your tummy and satisfies your summer cravings but may also provide benefits for your mind and body! Here is what you’ll need:
Ingredients
- 1 cup white whole wheat flour
- ½ cup old-fashioned oats
- ½ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon lemon zest
- 2 eggs, beaten
- ¼ cup unsalted butter, melted and cooled
- ⅓ cup 2% milk
- 1 teaspoon pure vanilla extract
- ¾ cup chopped walnuts, divided
- ⅔ cup fresh blueberries
Now let’s get down to the details of how to create this enticing treat. The toasty flavor of walnuts pairs perfectly with the sweet tartness of the blueberries and lemon, and they are an excellent bite-size snack to have on hand when you’re wanting something light and satisfying! This 5-star breakfast or snack is the perfect grab-and-go treat for summer mornings or afternoons and something the entire family will love! These muffins only take 40 minutes to make, and the recipe provides you with 24 delightful mini muffins.
Instructions
- Preheat the oven to 350°F and prepare your mini muffin pan with cooking spray or with paper liners.
- In a large bowl, whisk flour, oats, sugar, cinnamon, baking powder, baking soda, salt and lemon zest; set aside.
- Place beaten eggs in a medium bowl. Add melted butter, milk and vanilla; whisk until blended. Make a hole in the flour mixture and then add the wet ingredients and stir until everything combines. Gently stir in blueberries and ½ cup of walnuts. Fill each mini muffin cup with about 1 rounded tablespoon of batter. Then sprinkle the remaining walnuts evenly.
- Bake until you can insert a toothpick into the center of the muffin and it comes out clean, or for 15 minutes. Avoid overbaking. Cool for 5 minutes on a wire rack, and then carefully remove the muffins from the pan. Finally, let them cool completely on the wire rack before storing in a sealed container. Enjoy within 2 days.
Here’s a pro tip: If you have extra California walnuts on hand, you can maintain their great fresh taste by keeping them cold! We recommend storing them in your cheese drawer for optimal results.
We hope you enjoy these delectable muffins just as much as we have! For more summer snacking inspiration, check out these recipes!