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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!

Ingredients

Scale
  • 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.

Find it online: https://liveeattrain.com/blueberry-walnut-muffins/