Blueberry Nut Muffins

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
 
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Recipe type: Breakfast
Serves: 12 muffins
Ingredients
  • 1¼ cups whole wheat flour
  • ½ cup brown sugar
  • ¼ cup natural bran
  • ¼ cup rolled oats
  • ¼ cup wheat germ
  • ¼ cup ground flax seed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 ripe banana, mashed
  • 1 egg
  • 1 cup buttermilk
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla
  • 1 cup blueberries
  • ½ cup coarsely chopped walnuts
Instructions
  1. In a large bowl, mix together flour, sugar, bran, rolled oats, wheat germ, ground flax seed, baking powder, baking soda, cinnamon, nutmeg and salt.
  2. In a small bowl, mix banana, egg, buttermilk, oil and vanilla. Add to dry ingredients and mix just enough to combine.
  3. Stir in blueberries and walnuts.
  4. Spoon batter into greased or paper lined muffin tins.
  5. Bake at 350 degrees F for 18-20 minutes. Makes 12 muffins.

 

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