Blueberry Walnut Muffins
User Reviews
4.1
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Prep Time
15 mins
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Cook Time
25 mins
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Additional Time
30 mins
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Total Time
1 hr 10 mins
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Servings
24 muffins
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Course
Breakfast
Blueberry Walnut Muffins
Description
The Blueberry Walnut Muffins recipe uses yeast in the dough, creating a light and airy texture different from standard quick muffins. Combining flour, sugar, yeast, salt, warm milk, water, butter, and an egg yields a soft batter which is folded with fresh blueberries to maintain their shape during baking.
The walnut topping, made from brown sugar, flour, chopped walnuts, cold butter, and cinnamon, forms a crumbly, sweet, and spiced crust over the muffins. The topping provides contrast to the soft interior and fruity bursts. After baking, a glaze of powdered sugar, lemon juice, and milk adds a citrusy sweetness that enhances the blueberry flavor.
These muffins are suited to those who enjoy yeast-raised baked goods balanced with fresh fruit and a nutty, spiced topping. They make a substantial breakfast or snack muffin with a pleasing blend of textures and flavors.
Ingredients
DOUGH
- 3 cups all-purpose flour
- ⅓ cup sugar
- 1 yeast 2 1/4 teaspoons, Fleischmann's RapidRise, envelope
- 1 teaspoon salt
- ½ cup water
- ¾ cup milk
- ¼ cup butter unsalted
- 1 egg
- ⅔ cup blueberries chilled, fresh
WALNUT TOPPING
- ½ cup brown sugar
- ½ cup all-purpose flour
- ½ cup walnuts chopped
- ¼ cup butter cold and cut into pieces, unsalted
- 1-1/2 teaspoons ground cinnamon
GLAZE
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 1 to 2 tablespoons milk
Instructions
- Line 2 standard size muffin pans with paper liners.
- Combine 1 cup flour, sugar, undissolved yeast and salt in a large bowl.
- Heat water, milk and butter until very warm (120º to 130ºF).
- Gradually add the milk mixture to flour mixture. Beat 2 minutes at medium speed in an electric mixer, scraping bowl occasionally.
- Add egg and 1 cup flour; beat 2 minutes at high speed.
- Stir in enough remaining flour to make stiff batter.
- Gently fold in the chilled blueberries with a rubber spatula.
- Use a medium cookie scoop sprayed with nonstick cooking spray to distribute the dough between into the prepared muffin pans. (Muffin cups should be half full).
- Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
- While the muffins are rising, make the walnut topping by combining the brown sugar, flour, walnuts, butter and cinnamon with a pastry blender or two forks until you create pea-sized crumbs. Refrigerate the topping until read to use.
- Once the muffins have risen, sprinkle with the walnut topping.
- Bake at 375ºF for 22-25 minutes until golden brown. Remove from pan; cool on wire rack.
- Once the muffins are cool, stir together the powdered sugar, lemon juice and 1 teaspoon of milk at a time until you reach the desired consistency. You want the glaze to be just thin enough to drizzle over the muffins.
User Reviews
Overall Rating
4.1
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