Health Nut Blueberry Muffins

This is another of my many blueberry muffin recipes that I have collected over the years, and it has a lot of yummy ingredients. This recipe is an adapted version of one I found at allrecipes. 

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Health Nut Blueberry Muffins

3/4 cup all purpose flour

3/4 cup whole wheat flour

3/4 cup sugar

1/4 cup milled flax seed

1/4 cup quick cooking oats

1/4 cup wheat germ

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup blueberries

1/2 cup chopped walnuts

1 ripe banana, mashed

1 cup buttermilk

1 egg

1 tablespoon vegetable oil

1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Prepare a muffin pan with nonstick cooking spray or use paper liners. In a large bowl, stir together the all purpose flour, whole wheat flour, sugar, flax seed, oats, wheat germ, baking powder, baking soda, and salt. Gently stir the blueberries and walnuts into the flour mixture. In a separate bowl, combine the mashed banana, buttermilk, egg, oil, and vanilla; mix together. Pour the wet ingredients into the flour mixture and stir just until blended. Spoon batter into prepared muffin pan, filling cups all the way to the top. Bake for about 18 - 20 minutes, or until the tops of the muffins spring back when lightly touched. Makes 12 muffins.

Spoon batter into prepared pan, filling muffin cups all the way to the top.

Bake in preheated 350 degree oven for 18 - 20 minutes.

Cool in the pan for about 5 minutes, then transfer muffins to a cooling rack.

These muffins have a bit of a banana bread taste, but so much more!

This recipe has been shared with:
This Chick Cooks These Chicks Cooked
The Shady Porch Rock and Share Wednesday 
Bake with Bizzy
Muffin Monday 

This is another of my many blueberry muffin recipes that I have collected over the years, and it has a lot of yummy ingredients. This recipe is an adapted version of one I found at allrecipes. 

Print Recipe

Health Nut Blueberry Muffins

3/4 cup all purpose flour

3/4 cup whole wheat flour

3/4 cup sugar

1/4 cup milled flax seed

1/4 cup quick cooking oats

1/4 cup wheat germ

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup blueberries

1/2 cup chopped walnuts

1 ripe banana, mashed

1 cup buttermilk

1 egg

1 tablespoon vegetable oil

1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Prepare a muffin pan with nonstick cooking spray or use paper liners. In a large bowl, stir together the all purpose flour, whole wheat flour, sugar, flax seed, oats, wheat germ, baking powder, baking soda, and salt. Gently stir the blueberries and walnuts into the flour mixture. In a separate bowl, combine the mashed banana, buttermilk, egg, oil, and vanilla; mix together. Pour the wet ingredients into the flour mixture and stir just until blended. Spoon batter into prepared muffin pan, filling cups all the way to the top. Bake for about 18 - 20 minutes, or until the tops of the muffins spring back when lightly touched. Makes 12 muffins.

Spoon batter into prepared pan, filling muffin cups all the way to the top.

Bake in preheated 350 degree oven for 18 - 20 minutes.

Cool in the pan for about 5 minutes, then transfer muffins to a cooling rack.

These muffins have a bit of a banana bread taste, but so much more!

This recipe has been shared with:
This Chick Cooks These Chicks Cooked
The Shady Porch Rock and Share Wednesday 
Bake with Bizzy
Muffin Monday