Mini Blueberry-Lemon Muffins with Walnuts

Mini Blueberry-Lemon Muffins with Walnuts

Servings 10
Author
Prep time
20 Min
Cook time
15 Min
Total time
35 Min

Ingredients

Instructions

  1. Preheat oven to 350°F and lightly coat a mini muffin tin with cooking spray.
  2. In a medium bowl, whisk flour, oats, sugar, baking powder, cinnamon, and salt; set aside.
  3. In a large bowl, whisk eggs, milk, oil, vanilla extract, and lemon zest until blended. Add dry ingredients and stir until just combined. Gently fold in walnuts and blueberries. Fill each mini muffin cup with 1 rounded tablespoon of batter; makes 20 muffins.
  4. Bake 15 minutes on the center rack or until toothpick inserted into the center comes out clean. Cool completely on wire rack before storing.

Notes

Health Tip: Blueberries are one of the highest fiber fruits, supplying around four grams per cup! Their deep blue color also signals that they are an abundant source of cell-protecting plant nutrients, called flavonoids

Nutrition Facts

Calories

200

Fat

11.27 g

Sat. Fat

1 g

Carbs

21 g

Fiber

2 g

Sugar

8 g

Protein

4 g

Sodium

160 mg

Cholesterol

40 mg
  • Serving Size: 2 muffin bites
  • Additional Nutritional Information:
  • Added Sugars - 5g
  • Mono Fat - 5g
  • Poly Fat - 5g
All Rights Reserved: Beth Stark Nutrition
muffin, blueberries, lemon, walnuts, breakfast, mini, snack, fiber, baking, oats
breakfast
American
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