A hearty muffin loaded with blueberries and two kinds of nuts! Perfect for breakfast or for snacks!
We had these muffins for breakfast this morning. Though considering we did not eat until about ten o’clock, I guess it was closer to being brunch.
My family was pretty hungry by that point, but I’m still prioritizing an early morning nap since I have only been taking cat naps for the last two weeks while everyone else snoozes away at the night. I’m not complaining at all. But I am thankful we can all adapt to a much slower pace during these newborn days.
On especially long nights, when I wake up feeling extra groggy and unprepared to meet the day, a little breakfast just isn’t going to cut it. I want to eat something baked fresh that I can spread butter on, eggs with warm yolks that run when cut into, and crispy, salty bacon. (Give me all the bacon).
In other words, good food is fuel for the body and for the soul when met with fatigue and quite honestly, a little bit of hormonal discouragement.
Nutty Blueberry Muffins
These muffins definitely hit the spot. They are big, rising well out of the muffin pan. The addition of nut butter and pecans adds to their ability to fill you up and keep you full until the next meal. And the blueberries and maple syrup give them the perfect amount of natural sweetness.
Give these muffins a try when you need a hearty breakfast, bring them along on your summer picnics, or bake a batch simply because they’re delicious and you want an easy recipe to whip up with your kids.
Nutty Blueberry Muffins
Description
A hearty muffin loaded with blueberries and two kinds of nuts! Perfect for breakfast or for snacks!
Ingredients
- 2 eggs
- 1 C milk or whey
- 1/2 C maple syrup
- 8 Tbsp butter, melted and cooled
- 1 Tbsp vanilla
- 1/2 C almond butter
- 3 C flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 2 C blueberries, thawed (if using frozen), rinsed & drained
- 1 C chopped pecans
- cinnamon sugar topping (optional)
Instructions
- Preheat oven to 400°.
- Whisk together the wet ingredients, (eggs through almond butter), in a small mixing bowl. Combine the dry ingredients, (flour through salt), in another mixing bowl. Pour the wet mixture into the dry ingredients and stir with a wooden spoon just until the ingredients are combined and few streaks of flour remain.
- Add the blueberries and pecans into the muffin dough and stir until evenly incorporated.
- Pour the batter into the cups of a greased muffin pan. The batter will fill cups to the top. Sprinkle tops of the muffins with cinnamon sugar (2 tsp sugar, 1 tsp cinnamon).
- Bake in preheated oven for 18-20 minutes, until muffins are cooked through.
Notes
{The recipe calls for almond butter, but I have also used peanut butter. The almond butter has a more subtle taste in the muffins than the peanut butter, but both work well.}
More like this ::
Well, I completely butchered these but they will turned out pretty good in my opinion (my kids loved them!)
I subbed some almond flour and almond extract instead of almomd butter, and because I didn’t have enough vanilla extract. I used some coconut oil in place of some of the butter. The batter was super thick so I used some orange juice (I didn’t have any extra milk.) — my usual blueberry muffin recipe had orange juice in it so the orange juice wasn’t super off. I made one and a half portion of the recipe, and ended up with 35 muffins!
I made these GF/DF and they are yummy! I used almond milk, coconut oil, and Bob’s Red Mill GF 1 to 1 flour. I was able to bake 18 muffins, but I could probably have made 24. Thank you for sharing!
Thanks for this Marcie as I was just wondering if you could make these GF. Excited to try these now.
Oh! And I grinded the pecans a bit finer because my kids aren’t fans of crunchy things in muffins yet, but mommy likes the taste of pecans and I want to keep it more filling!
These are going to be delicious!! Just popped them in the oven! Is it supposed to be a thicker battter?? Mine didn’t pour- I had to scoop. Maybe I didn’t measure the flour or milk right ??
I definitely scoop my batter too. It is thicker, but if you grinded your pecans, the ground pecans may soak up more of the moisture, so you may need to add a little milk next time. When in doubt, I always add a tablespoon or two of milk if I think a batter is too thick. 🙂
Absolutely delicious. Simple and so worth making these and not all the added sugar. I did substitute honey for the maple syrup and they were perfect. Will definitely make again! Thank you
Yum! These look delicious and hearty, a win-win 🙂