Made with whole wheat flour, blueberries, walnuts, tangy buttermilk, and orange zest, these delicious muffins are a healthy, grab-and-go breakfast for your busy mornings!

Muffins, also known as cupcakes without frosting.

Ok, is that really true? Yes, at least sometimes. The reality is muffins can be loaded with calories and excess sugar (like cupcakes), it just depends on the recipe. Here are some ways to decipher if your muffin recipe will truly give you muffins or if it’s just a cupcake recipe in disguise.

Muffins are:

• Loaded with fruit, not candy
• Savory or sweet
• Usually dense and have a more crumbly texture
• Not topped or only contain a simple topping (like coarse sugar or a streusel)
• Typically mushroom shaped with crusted tops that may crack
• Considered a quick bread and are put together by combining the wet and dry ingredients separately and then stirring together (no whisk needed)
• Baked at higher temperatures to get that crusting on the top and may reduce heat halfway through cooking

The ingredient list is also slightly different than that of cupcakes. Here is a comparison:

Next question: Are muffins a good breakfast option?

Drum roll please……..… You betcha! A true muffin can be a great option for a quick, grab-and-go breakfast.

If you are anything like me, mornings can be a bit of struggle. I am often getting out of bed a few minutes late as I’ve convinced myself that an extra ten minutes is going to give me that extra boost of energy. Unfortunately, it just puts me behind schedule and leaves me feeling flustered (definitely not a good way to start your day).

That’s why I’ve started to heed my own advice. I know, crazy to think I can’t even take myself seriously sometimes! But let’s be real, everything is always easier said than done.

Because my mornings are hectic most days, I have learned the hard way (of course) to plan ahead. And that, my friends, is how this delicious muffin recipe came to be. By spending less than an hour on a Sunday whipping together these delicious blueberry walnut muffins, I gave myself a quick and healthy option for breakfast the rest of the week.

Fit tip:

Pair this muffin with a glass of milk, string cheese, yogurt, and/or a handful of nuts for a protein-packed, balanced meal.

Enjoy!

Blueberry Walnut Muffins

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Made with whole wheat flour, blueberries, walnuts, tangy buttermilk, and orange zest, these delicious muffins are a healthy, grab-and-go breakfast for your busy mornings!

• Author: Melanie Marshall
• Prep Time: 15 minutes
• Cook Time: 21 minutes
• Total Time: 36 minutes
• Yield: 12 muffins 1x
• Category: Recipes

Ingredients

Scale 1x2x3x

• 1 orange, zested
• 3/4 cup granulated sugar
• 1 egg
• 1 cup buttermilk (substitute: 1 cup nonfat milk + 1 tablespoon lemon juice)
• 1 teaspoon vanilla extract
• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 1/4 cup flaxseed meal
• 1/4 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup walnuts
• 2 cups blueberries

Instructions

1. Preheat oven to 375°F. Grease 12 muffin cups with nonstick spray and coat with flour (or line with muffin liners).
2. Using a zester, zest the orange. Set aside.
3. In a large bowl, whisk the egg with the sugar. Stir in the buttermilk, vanilla, oil, and orange zest.
4. In a separate bowl, mix together the flour, flaxseed meal, baking soda, baking powder, and salt. Combine with the wet ingredients, mixing until just combined and still a bit lumpy. Fold in the walnuts and blueberries.
5. Divide batter among the prepared muffin cups. Bake for 21 minutes, until the tops are golden and a tester inserted into the center of the muffin comes out clean. Rest muffins in the pan on a cooling rack for 10 minutes, then carefully remove them from the tin to cool completely.