In anticipation of the 4th of July, I browsed the aisles of the grocery store, looking at the fresh produce. I couldn’t keep my eyes off of the blueberries and strawberries, and knew I had to incorporate them into a fun red, white and blue breakfast this weekend, and since California Walnuts sponsored me to create a recipe using this fantastic nut, I was up for the challenge. I decided upon Strawberry Blueberry Muffins with Walnuts.
Little did I know that when the combination of blueberries, strawberries and walnuts are baking in the oven, the entire house smells delicious. I mean, you could bottle this up into a candle, and it would be a top seller. My house smells that good.
Let me tell you a few facts about walnuts, then I’ll show you how to make these muffins!
* Walnuts are a delicious and versatile ingredient that is the perfect complement to other whole foods for nutritious, tasty meals.
* Not all nuts contain omega-3s and walnuts are the only nut to contain a significant amount of alpha-linolenic acid (ALA), the essential plant-based omega-3 fatty acid. In one ounce, there are 2.5 grams of ALA, which is more than five times the amount found in any other nut.
* In addition to omega-3 fatty acids, walnuts offer other important components of a healthy diet, including 4 grams of protein and 2 grams of fiber per ounce.
* You can maintain the fresh taste of California walnuts by keeping them cold. If you’ll be storing them for a month or longer, store them in your freezer. It’s always best to store them in an air-tight container and keep them away from foods with strong odors.
Strawberry Blueberry Muffins with Walnuts
- 3 cups all purpose flour
- 1⅓ cup granulated sugar
- 3 tsp baking powder
- ½ tsp salt
- 2 eggs
- ⅔ cup vegetable oil
- ⅔ cup milk
- ½ cup walnuts, chopped
- 1 cup fresh blueberries
- 1 cup fresh strawberries, diced
Preheat oven to 350. Place the cupcake liners in the muffin pan.
In a small bowl, stir together the flour, sugar, baking powder and salt.
In a separate bowl, whisk together the eggs, oil and milk.
Add the wet ingredients to the dry ingredients, incorporating with a fork.
Gently fold in the walnuts and berries. The batter will be thick. That’s okay.
Fill lined cupcake tin with batter. I like to fill them all the way to the top. (see picture below)
Bake 25 minutes and let cool for 5 minutes before removing from pan.
Makes 15 muffins.