Blueberry walnut muffin tops. This kid-friendly muffin recipe combines the best of both worlds: yummy muffins and wholesome ingredients.
Everyone loves muffins, but we all know the tops are the best part! Here’s a recipe that incorporates two of our favorite ingredients: blueberries and walnuts.
We’re big fans of snacking on walnuts and try to incorporate them into baked goods as often as possible.
Why? Walnuts are an excellent source of plant protein, coming in at 4 grams per ounce (about 14 walnut halves).
They’re also rich in fiber, an essential nutrient for gut health and reducing risk for chronic diseases like heart disease, diabetes, and certain cancers. You’ll get 2 grams of fiber in just 2 ounces of walnuts.
Walnuts are also a rich source of omega 3 fats, offering 2.5 grams per ounce of ALA, or alpha-linolenic acid. ALA intake has been shown to have protective effects on brain and heart health.
We, of course, also love blueberries! Our kiddos love berries on their own, but we also like to mix them into recipes often.
Blueberries are one of the best sources on the planet when it comes to antioxidants and polyphenols, plant compounds that protect our bodies from disease.
To make these muffins, you’ll start by mixing together the dry ingredients.
In a separate bowl, whisk together the wet ingredients. Then, slowly pour the wet ingredients into the dry, gently stirring to smooth any big chunks.
Let your muffin batter sit for about 10 minutes to allow it to thicken.
Once the batter has had time to fluff up a bit, mix in the blueberries and walnuts.
On a greased baking sheet, drop the batter into 8-10 mounds, spacing them a couple inches apart.
Bake at 350 F for 12-15 minutes, or until they start to become golden brown. Once cool, enjoy!
Check out the full recipe below.
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Blueberry Walnut Muffin Tops
Ingredients
- 1 1/3 cups oat flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk of choice
- 1 Tbsp lemon juice
- 3 Tbsp oil
- 3 Tbsp maple syrup
- 1 tsp vanilla
- 1 cup blueberries
- 3/4 cup chopped walnuts
Instructions
- Whisk together 1 1/3 cups oat flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder and 1/4 teaspoon salt.
- In a separate bowl whisk together 1/2 cup milk of choice, 1 tablespoon lemon juice, 3 tablespoons oil, 3 tablespoons maple syrup and 1 teaspoon vanilla.
- Add to the flour bowl and stir to combine. Let sit for 10 minutes to thicken.
- Stir in 1 cup blueberries and 3/4 cup chopped walnuts.
- Scoop into mounds on a greased baking sheet and bake for 12-15 minutes at 350F or until golden brown. Let cool slightly and enjoy!
Blueberry walnut muffin tops. We think you’ll find this kid-friendly muffin recipe to be easy, tasty, and healthy!
Chime in: What are some of your favorite ways to enjoy walnuts?
If you enjoyed this post, we think you’ll like some of these others:
Kim says
Can’t wait to try recipe!
Do I finely blend oats to make oat flour? is that the same?
alexwhitney says
Hi Kim- yes, that’s what we do to make oat flour!
Jade says
Before I checked my email for the day, my 5 y/o son requested blueberry muffins this morning.
Then I got your PBJ email with this recipe! Impeccable timing .
Do you think I could use 1 cup of frozen blueberries?
Also, can I omit walnuts without affecting the recipe? I want to make a batch for a family who has to be nut free.
Thank you! I love your recipes!
alexwhitney says
I think that would work with frozen berries! And yes, you can omit the walnuts.
Jade says
Thank you! I made them. Using frozen blueberries and omitting nuts for our nit free friends. I used oat milk. And made my own oat flour. These are delicious. Thank you for the recipe!!
Impa says
Can I use honey in place of maple syrup? How much honey would replace the maple syrup?
alexwhitney says
Not sure– we haven’t tested it with honey, but I would start with the same amount of maple syrup.
JB says
Can’t wait to try these! What type of oil would you recommend? Thanks!
alexwhitney says
You can use any neutral oil– sunflower, canola. You can use olive oil if you’d like, but it will have a more pronounced flavor.
Karen says
Hello! Thanks for the recipe! What are your thoughts on substitutes for the walnuts? I have other nuts on hand, but not walnuts. Thanks!
alexwhitney says
Yes– you can use any other nuts or leave them out all together!
Layla Eloa says
Great recipe, thanks for sharing. Would it be ok without the maple syrup? I would like to wait more to introduce sweaters to my baby. Thanks
alexwhitney says
yes, they won’t be as sweet but should still bake OK.
Melissa says
Excited to try this! Do you think it would work with a mix of regular flour and oat flour?
alexwhitney says
I think so– but we haven’t tested that. The oat flour is a little lighter than all-purpose, but should work just as well. Thanks!
Alie says
My son is 11 months old, can he have maple syrup?
alexwhitney says
We recommend omitting added sweeteners like maple syrup until 2 years. You can omit!
Kendra says
I just made a batch! They are delicious!
kelly says
Hi! Just found this in my email. Can I use avocado or grapeseed oil?
alexwhitney says
Yes, it should work. Thanks!
Kristina says
My 22 month old son & I just made these & I had to cut him off after 2 so that he’ll eat dinner in a little while. 🙂 They are delicious!
alexwhitney says
So glad you liked them!
Kate Burrows says
I made these with my 4 year old just now (only tried the batter so far but it’s delicious!) except we accidentally doubled the milk – so we went ahead and doubled up on everything! Any idea if these freeze well? Thanks!
alexwhitney says
They should! I haven’t frozen these, but I’ve frozen other muffins over the years that work great. Individually freeze, then thaw and toast/warm before serving. Sometimes frozen baked goods are a little dry, so I’ll smear on some nut butter before serving.
Nina says
Do you think it would work with ground walnuts? I am afraid chopped nuts might still be a choking hazard for my 11 month old.
Nina says
And would you then reduce the amount?
Kristina says
I made these yesterday and threw the walnuts in the blender to grind them for the same worry you have. They worked well and were delicious!
Katie says
My husband and I loved these! They were a little too crumbly for my 15 month old. Will definitely make again.
Giselle says
I am going to make these today! Wondering if I can make extra and freeze them? How long they they last in the freezer and fridge?
Thanks 🙂
alexwhitney says
Yes! I freeze muffins all the time– my only complaint is that they sometimes get a little dry when reheated. So I usually just spread some Earth Balance/Nut butter on them to help with moisture.
Cathryn Arndt RD says
These were great! My 2 year old had fun making them with me. We kept the walnuts but substituted carrots for the blueberries (since we didn’t have blueberries yet….still getting ripe on the bushes!). I doubled the recipe and boy I am glad I did….we ate them throughout the next week! They were easy and super tasty!
Katy MacQueen says
When it says 1 1/3 cup oat flour .. if I did 1 and 1/3 cup rolled oats and then blended, would that equal 1 1/3 cup flour? Mine came out a crumbly so I’m wondering if it’s because I just blended one and 1/3 cups rolled oats without measuring what it came out to after the oat flour was made…
Ali says
They are amazing!! Only changes for my 22 m/o was I used 1 very ripe banana instead of maple syrup, 1 cup wheat flour 1/2 cup oat baby cereal, and 2 tbsp of nut butter instead of walnuts. Do you happen to know the iron content for a muffin in your recipe?
Ania says
What would you recommend as a substitute for the oil? Can’t wait to try this recipe!
Jen says
I just made these for my 11 month old. I left our the nuts since he is still too young to chew nuts. They turned out great. My husband and I were snacking on them. They were super fluffy and the perfect amount of sweetness. We made them as mini muffins and froze the leftovers for future snacks. 🙂
Elizabeth says
These were easy and delicious!
Valeria says
We made these today and we love them, the only issue i have is that they leave me the classic baking soda aftertaste. What did i do wrong? Can i omit the baking soda?
Plant-Based Juniors says
Hi Valeria– did you mix well enough? That sometimes happens when the flour and baking soda aren’t mixed well enough. Or, you can reduce. You can omit all together- but they won’t be as fluffy as the baking soda helps to leaven the muffins
Annie says
Do you think I could use quinoa flakes or flour instead of oat?
Plant-Based Juniors says
Hi Annie, we haven’t tried that but if it works come back and let us know
Natalie says
Am I missing the nutritional info somewhere? Can’t wait to make these, but I’d like to know, for myself, how many calories.