For a sweeter muffin, increase the brown sugar to 3/4 cup. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling it with milk to the 1-cup line. Let it stand for 5 minutes before using. Feel free to substitute other nuts or dried fruits for the walnuts and blueberries. Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the freezer for longer storage.
Casimir Von
Dec 1, 2024I love that these muffins are packed with healthy ingredients. They're perfect for a quick breakfast or snack.
Van Flatley
Jun 14, 2024These muffins are so easy to make, and they're a hit with my whole family!
Sterling Mosciski
May 27, 2024I added a streusel topping to these muffins, and they were amazing!