Blueberry Walnut Muffins rise high and mighty, making them a site to behold. This is the perfect recipe to serve for Mother’s Day breakfast or brunch!
This is a sponsored post on behalf of Fleischmann’s® Yeast. Thank you for continuing to support the brands that make My Baking Addiction possible.
Have you ever had a yeasted muffin? I had not. When the lovely people at Fleischmann’s® Yeast suggested I try their 60 Minute Walnut Muffins using RapidRise™ Yeast, I was intrigued.
Would it be like brioche? A roll? Or an old fashioned muffin?
I’m here to say it’s a combination somewhere in the middle, and they’re absolutely wonderful.
You know me, I can’t leave well enough alone, so I’ve turned these muffins into Blueberry Walnut Muffins, because blueberry muffins are one of my baby girl’s favorites.
We whipped this recipe up together, adding the ingredients to my trusty stand mixer in turns. Elle loves to watch the mixing attachment turn, and I have to admit, it’s something that over the years has turned meditative for me too.
The resulting dough will be sticky, so I recommend using a large cookie scoop sprayed with a bit of nonstick cooking spray to place each dollop into a muffin pan lined with paper liners.
When they bake up, they do so beautifully. Huge high domes of muffin perfection, thanks to Fleischmann’s® RapidRise™ Yeast.
I never have to worry if baked goods are going to rise, so long as I’m using their products. I’ve literally never had a yeasted baked good failure under their watch.
I wouldn’t recommend using frozen blueberries for this recipe, unless you’re cool with purple dough (which you might be!). I used fresh, cold from the fridge blueberries, folded in gently with a rubber spatula after the dough was finished mixing.
The walnut topping on these Blueberry Walnut Muffins is perfection, so I didn’t change a thing there – it’s simply brown sugar, flour, walnuts, butter, and cinnamon.
But let’s talk about this glaze. You really can’t go wrong with powdered sugar and milk, but with the addition of blueberries to the dough, lemon juice seemed like a no-brainer.
Lemons make the flavor of blueberries pop, making these Blueberry Walnut Yeast Muffins a true taste of spring.
When we popped these big, fluffy breakfast breads out of the oven, Elle’s eyes were huge. It’s hard to resist such a thing, especially for a 3-year-old.
But I told her, “Wait for the glaze, EB. It’ll be worth it.” Mama is always right, you guys.
The look on that girl’s face when I presented her with a mile-high muffin and tall glass of milk in her favorite Paw Patrol cup? This is why I bake.
And why you should too. Baby girl and I are going to bake a little extra this Mother’s Day because these Blueberry Walnut Yeast Muffins are a huge hit in our home!
You know what else would be amazing in this recipe? Sour cherries. Oh man. Thank goodness it’s spring!
For more delicious recipes using Fleischmann’s® RapidRise™ Yeast, be sure to check out these Blueberry Cream Cheese Kolaches and this Strawberry Rhubarb Coffee Cake.
Sunday 14th of November 2021
I made these today and they are lovely. I only had frozen blueberries and the batter never got too stained. My batter was quite sticky but worked out fine. I would however not use cupcake liners but just bake in the tin. Very nice for breakfast with fruit or for an afternoon coffee break.
Wednesday 17th of November 2021
So happy to hear you enjoyed them, Irene!
Monday 20th of July 2020
I tried to make this recipe today and boy was it good. I highly recommend everyone try it!!!!!!
Monday 27th of July 2020
So happy to hear you enjoyed the muffins! Thanks so much for stopping by and leaving your feedback! -Jamie
Tuesday 21st of April 2020
Can I use regular yeast and just allow a longer time to rise?
Tuesday 5th of May 2020
Hello! I haven't attempted this recipe with this substitution, so I am not sure of the result. If you happen to give it a try, I'd love to know how they turned out. Thanks so much for stopping by. -Jamie
Monday 12th of November 2018
A yeasted muffin? In all my years of baking I’ve never heard of this! Although I have a tried and true blueberry muffin recipe, I feel like I need to try these, because yeast. I absolutely Love Fleischmanns and use their instant yeast for everything from donuts to brioche, so I’m gonna add this recipe to my baking bucket list and report back my findings. And just as a side note, your food photography is extremely impressive. I found your site via your oatmeal cream pies (which are delicious btw) and started perusing your other recipes and couldn’t help but notice your stunning photographs of your baked goods. Some of the best food photography I’ve ever seen!
Monday 19th of November 2018
Thanks so much for stopping by, Viola! I appreciate you taking the time to comment. Happy Baking! -Jamie
Thursday 3rd of August 2017
I made these but I had a few problems with them. Firstly the walnut topping wouldn't stick to the muffin before putting it in the oven and once they were cooked, the crumble fell off.
Secondly, I pre heated the oven at the correct temperature and I put it in for 20 minutes and when I took it out it was burnt. The bottom of the muffin was pitch black from the burn I was so sad. There is nothing wrong with my oven's temperature monitor so I have no idea what went wrong but I was so disappointed in the outcome!