I am a big fan of gathering acorns from the local oak trees in the neighborhood and processing them to make acorn flour. Then making delicious acorn bread and these acorn blueberry muffins with that acorn flour.
Acorns have been eaten around the world for thousands of years and have been a staple for many cultures. Although, they aren’t eaten nearly as frequently now as in the past. A lot people I talk too had no idea that acorns could be eaten, they figured it was only for the squirrels.
One thing I love to make with that freshly processed acorn flour are these homemade acorn blueberry muffins. They are hearty, full of flavor, and very filling. Also, acorn blueberry muffins are simple to make, if I can do it, you can do it. Let’s get baking!
Step 1: Gather the ingredients
In order to make these fantastic acorn blueberry muffins at home you need the following ingredients:
- Flour – All-purpose or plain flour. Yes, you still need to supplement the acorn flour with regular flour. You can’t use just all acorn flour, since it is made from nuts, and has different properties than regular flour.
- Acorn flour – The star of this dish. You will need to gather or buy acorns and then process them first and make acorn flour before it can be used to make these acorn blueberry muffins.
- Wheat bran – The bran will make these healthier and heartier.
- Baking soda
- Baking powder
- Milk – Use whole, 2%, 1%, almond, or buttermilk.
- Vanilla extract
- Honey – This is optional for a bit more sweetness.
- Brown sugar – Use light or dark.
- Chopped nuts – This is optional, but I like to add chopped pecans or walnuts.
- Blueberries – Can’t have acorn blueberry muffins without the blueberries. I like to use fresh blueberries, but frozen can be used as well.
- Hand mixer or stand mixer
- Muffin pan
- Muffin cups
Step 2: How to make acorn blueberry muffins
Preheat the oven to 375 F/190 C. Add the all-purpose flour, acorn flour, wheat bran, salt, baking soda, and baking powder to a medium bowl and whisk those ingredients all together.
Melt the butter in a bowl in the microwave until just barely melted or in a pot on the stovetop.
In a large bowl, mix together the milk, egg, vanilla extract, melted butter, and brown sugar. Use a hand mixer or a stand mixer or a wooden spoon.
Finish the acorn muffins batter by adding the dry ingredient mixture a third at a time to the large bowl, mixing until incorporated each time. Repeat the process until everything is mixed together. At this point the acorn muffin batter is done.
You can leave it like that, or fold in chopped pecans or walnuts and fresh or frozen blueberries. I love adding nuts and of course the blueberries. So for me, they aren’t optional, haha. The acorn blueberry muffins batter is ready to go.
Step 3: Bake the acorn blueberry muffins
Time to bake those yummy muffins! Fill up the muffin pan with muffin paper cups or spray it with cooking spray.
Fill each paper cup about 3/4ths of the way full or even a bit more for larger muffins, with the muffin batter. Bake the muffins at 375 F (190 C) for 18 to 25 minutes, until the tops are golden brown and a toothpick comes out clean after poking them.
Then let them cool for about 5 minutes before transferring them to a wire rack to cool the rest of the way. Now enjoy! 🙂 Nice hearty, flavorful, acorn blueberry muffins. Yummy!
How long do the acorn muffins last?
If they are stored in a ziplock bag or in an airtight container they will stay fresh for 2 to 3 days on the counter, or about a week in the fridge. They can also be frozen for a few months for longer term storage.
Here are a few other recipes you may like:
Acorn Blueberry Muffins
- Hand mixer
- Muffin pan
- muffin cups
- 1 1/2 cups all-purpose flour 180g
- 3/4 cups of acorn flour 90g
- 1/2 cup of wheat bran 30g
- 1/2 tsp of salt 3g
- 1 1/2 tsp of baking soda 7g
- 1 1/2 tsp of baking powder 7g
- 1 1/3 cup of milk Whole, 1%, 2%, almond, buttermilk (320mL)
- 1 large egg 1 tsp of vanilla extract 5mL
- 1/3 cup melted butter salted or unsalted (75g)
- 2 Tbsp of honey optional (30g)
- 1/4 cup packed brown sugar light or dark (50g)
- 1/2 cup of chopped nuts pecans, walnuts, etc. (62g)
- 1/2 cup of blueberries 75g
- Preheat the oven to 375 F (190 C). Mix the all-purpose flour, acorn flour, wheat bran, salt, baking soda, and baking powder in a medium bowl with a whisk.
- Melt the butter until just barely melted, in the microwave or in a pot on the stovetop. In a large bowl mix the milk, egg, vanilla extract, melted butter, and brown sugar, using a hand mixer or stand mixer. A sturdy whisk or wooden spoon will work too.
- Add the dry ingredient mixer a third at a time to the large bowl, mixing it in until combined, then repeat until it is all incorporated. Scrape the sides of the bowl with a spatula as needed.
- Now use a spatula and fold in the blueberries and nuts.
- Add paper muffin cups to the muffin pan, or spray it with cooking spray. Then fill each cup 3/4ths of the way or all the way for larger muffins. Bake in the oven middle rack position for 18 to 25 minutes until a toothpick comes out clean when poked in the center.
- After the muffins come out of the oven they will be lightly golden brown on top. Allow them to cool for about 5 minutes in the pan and then transfer them to a wire rack to cool completely. Enjoy!
Do you like this recipe? Share and Pin it! Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.