Go Back
–+ servings
Delicious blueberry walnut muffins baked to perfection

Incredible Blueberry Walnut Muffins

Please rate us
Deliciously moist blueberry walnut muffins that are quick and easy to make, perfect for any time of day.
Print it Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Muffin Base Ingredients
  • 1 cup fresh blueberries Can use frozen blueberries without thawing.
  • 1/2 cup walnuts, chopped Can be swapped with pecans for variation.
  • 1 1/2 cups all-purpose flour Can substitute with gluten-free flour blend.
  • 1/2 cup sugar Adjust for sweetness as preferred.
  • 2 teaspoons baking powder Leavening agent.
  • 1/2 teaspoon salt Enhances flavor.
  • 1/2 cup milk Can use almond milk as a substitute.
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line your muffin tin with paper liners.
  2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until well blended.
  3. In another bowl, whisk the milk, vegetable oil, egg, and vanilla extract until smooth.
  4. Gradually pour the wet ingredients into the dry mixture, stirring until just combined—be careful not to overmix.
  5. Fold in the fresh blueberries and chopped walnuts gently.
  6. Fill the muffin cups about 2/3 full with the batter.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the muffins cool for a few minutes before serving warm.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 150mgFiber: 1gSugar: 5g

Notes

These muffins can be served stand-alone or with cream cheese/butter. Store in an airtight container at room temp for up to 3 days or freeze for up to 3 months. Reheat in the microwave for a few seconds.
Tried this recipe?Let us know how it was!