Description
Soft and fluffy blueberry and walnut muffins bursting with juicy berries and crunchy nuts, perfect for breakfast or a cozy snack.
Ingredients
Scale
- 2 cups all purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 375 degrees Fahrenheit and line a 12 cup muffin tin with paper liners.
- In a large bowl whisk together flour, sugar, baking powder, and salt.
- In another bowl whisk eggs, milk, oil, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and stir gently until just combined.
- Fold in blueberries and chopped walnuts carefully.
- Divide batter evenly among muffin cups, filling each about three quarters full.
- Bake for 20 to 22 minutes until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Toss blueberries in a little flour before mixing to prevent sinking.
- Do not overmix the batter to keep muffins tender.
- Store in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: blueberry walnut muffins, homemade muffins, breakfast muffins, fruit and nut muffins