Blueberry Walnut Muffins Recipe

There’s nothing quite like the smell of freshly baked muffins wafting through your home on a cozy morning. Today, we’re getting creative in the kitchen and making a batch of scrumptious Blueberry Walnut Muffins. These muffins are not only packed with juicy blueberries and hearty walnuts, but they also come together so effortlessly that it’s a perfect weekend baking activity for the whole family. Whether you’re looking to surprise your loved ones with a homemade treat or simply want a delightful snack to enjoy with your coffee, this recipe is sure to bring joy and warmth to your home.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Skill Level: Easy

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted and cooled
• 3/4 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries
• 1/2 cup chopped walnuts
• Zest of one lemon (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a standard muffin tin with paper liners or lightly grease with cooking spray.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
3. In a separate bowl, mix the melted butter, milk, eggs, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the muffins dense.
5. Fold in the blueberries, walnuts, and lemon zest (if using) gently to avoid crushing the berries.
6. Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
8. Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Helpful Tips:

• If using frozen blueberries, do not thaw them. Gently fold them into the batter directly from the freezer to prevent excess moisture.
• For a nut-free version, simply omit the walnuts or replace them with an equal amount of rolled oats for extra texture.
• Experiment with different nuts, such as pecans or almonds, for a unique twist.

Storage Instructions:

Store the muffins in an airtight container at room temperature for up to 3 days. To keep them longer, freeze the muffins in a zip-top bag for up to 2 months. Thaw overnight in the refrigerator or reheat in the microwave before enjoying.

Pairings:

These Blueberry Walnut Muffins pair beautifully with a steaming cup of coffee or tea. For a more substantial breakfast, serve them alongside Greek yogurt or a fresh fruit salad. They also make a delightful snack for afternoon tea.

At Zynahz, our mission is to bring joy and creativity back into your kitchen. These Blueberry Walnut Muffins are not just a recipe; they are an invitation to create happy moments and delicious memories with your loved ones. We can’t wait to hear how they turned out for you! Please share your results with us and don’t forget to spread the love by sharing this recipe with friends and family. Stay inspired and explore more exciting recipes on Zynahz. Follow us on social media and sign up for our newsletter for the latest updates and culinary inspiration. Happy baking!