Delicious and Healthy Blueberry Muffins Recipe
Who doesn’t love a good muffin, right? But what if I told you there’s a way to enjoy them guilt-free? Enter the Health Nut Blueberry Muffins—a perfect fusion of taste and nutrition. These muffins are not just your average blueberry muffins; they’re packed with whole wheat flour, oats, and wheat germ, making them a healthier alternative to satisfy your cravings. Let’s dive into the world of scrumptious and healthy baking!
Table of Contents
The Best Health Nut Blueberry Muffins
These muffins are not only delightful but also nutritious. They’re the perfect treat for breakfast or an afternoon snack. The blend of whole wheat flour and oat bran adds a nutty flavor, while the fresh blueberries bring a burst of sweetness. Trust me, once you try them, they’ll become a staple in your kitchen!
Notes on Ingredients
- Whole Wheat Flour: Provides a nutty flavor and is packed with fiber, making the muffins healthier.
- Oat Bran and Quick Cooking Oats: Add texture and boost the fiber content, making the muffins more filling.
- Wheat Germ: Adds essential nutrients like vitamin E and folic acid.
- Blueberries: The star ingredient that adds sweetness and antioxidants.
- Chopped Walnuts: Provide a crunchy texture and healthy fats.
- Buttermilk: Helps in tenderizing the muffin and adds a slight tangy flavor.
- Mashed Banana: Adds natural sweetness and moisture to the muffins.
- Vanilla Extract: Enhances the overall flavor of the muffins.
How to Make Health Nut Blueberry Muffins
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- Mix Dry Ingredients: In a large bowl, stir together ¾ cup all-purpose flour, ¾ cup whole wheat flour, ¾ cup white sugar, ¼ cup oat bran, ¼ cup quick cooking oats, ¼ cup wheat germ, 1 teaspoon baking powder, 1 teaspoon baking soda, and ¼ teaspoon salt.
- Add Blueberries and Walnuts: Gently fold in 1 cup of blueberries and ½ cup of chopped walnuts into the dry mixture.
- Mix Wet Ingredients: In a separate bowl, combine 1 cup of buttermilk, 1 mashed medium banana, 1 large egg, 1 tablespoon vegetable oil, and 1 teaspoon vanilla extract.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just blended. Be careful not to overmix to avoid dense muffins.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling them all the way to the top.
- Bake: Bake in the preheated oven for 15 to 18 minutes, or until the tops spring back when lightly pressed.
- Cool: Remove from the oven and let the muffins cool on a wire rack.
How to Serve Health Nut Blueberry Muffins
These muffins are perfect for breakfast or as a healthy snack. Serve them warm with a pat of butter or a drizzle of honey for an extra treat. Pair them with a cup of coffee or tea for a delightful experience.
How to Store Health Nut Blueberry Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, place them in the refrigerator for up to a week. For extended storage, wrap them individually in plastic wrap and place them in a freezer bag. They can be frozen for up to three months. Simply thaw and reheat when ready to enjoy!
FAQs About Health Nut Blueberry Muffins
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just be sure to thaw them and drain any excess moisture before adding them to the batter.
What can I substitute for buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using it in the recipe.
Can I make these muffins gluten-free?
Absolutely! Substitute the all-purpose and whole wheat flour with a gluten-free flour blend to make them gluten-free.
Are there other nuts I can use besides walnuts?
Yes, feel free to use almonds, pecans, or any nut of your choice. They all add a delightful crunch and flavor.
The Best Health Nut Blueberry Muffins
Ingredients
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- ¾ cup white sugar
- ¼ cup oat bran
- ¼ cup quick cooking oats
- ¼ cup wheat germ
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup blueberries
- ½ cup chopped walnuts
- 1 cup buttermilk
- 1 medium banana mashed
- 1 large egg
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
- Stir both flours, sugar, oat bran, oats, wheat germ, baking powder, baking soda, and salt together in a large bowl. Gently stir in blueberries and walnuts.
- Mix buttermilk, mashed banana, egg, oil, and vanilla together in a separate bowl. Pour wet ingredients into dry ingredients; mix until just blended. Spoon batter into the prepared muffin cups, filling all the way to the top.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes.
- Remove from the oven and let cool on a wire rack.
