Serving Details
- Serves: 12 muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Recipe Description
These Nutty Blueberry Muffins by The Cook Book are a healthy and delicious treat, bursting with sweet blueberries and packed with crunchy nuts. Made with wholemeal flour and just the right touch of honey or maple syrup, they’re a perfect grab-and-go breakfast or a feel-good afternoon snack.
Cooking Time
- Preparation: 15 minutes
- Baking: 25 minutes
Nutritional Information (Per Muffin)
- Calories: 210 kcal
- Protein: 5g
- Carbohydrates: 24g
- Fat: 10g
- Fiber: 3g
- Sugar: 9g
Ingredients
- 1 ½ cups wholemeal flour
- ½ cup rolled oats
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- 2 large eggs
- ½ cup plain yogurt
- ½ cup honey or maple syrup
- ¼ cup olive oil or melted coconut oil
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- ½ cup chopped nuts (walnuts, almonds, or pecans)
Method
- Preheat oven to 180°C (350°F). Line a muffin tray with paper cases.
- In a large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat the eggs, yogurt, honey/maple syrup, oil, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined.
- Fold in the blueberries and chopped nuts.
- Divide the batter evenly among the muffin cups.
- Bake for 20–25 minutes or until golden and a skewer inserted comes out clean.
- Cool on a wire rack before serving. Enjoy warm or store in an airtight container.
FAQs
Q: Can I use frozen blueberries?
A: Yes, just fold them in straight from the freezer to prevent color bleeding.
Q: What’s a good nut substitute?
A: Use sunflower or pumpkin seeds for a nut-free version with crunch.
Q: Can I make these muffins vegan?
A: Yes, substitute eggs with flax eggs and use plant-based yogurt and maple syrup.
