Blueberry Walnut Muffins
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.
Blueberry Walnut Muffins
Yield: about 24 muffins
Prep Time: 15 minutes
Cook Time: 22-25 minutes
Total Time: 70 minutes
Ingredients:
- 3 cups all-purpose flour
- 1/3 cup sugar
- 1 envelope Fleischmann's® RapidRise™ Yeast
- 1 teaspoon salt
- 1/2 cup water
- 3/4 cup milk
- 1/4 cup unsalted butter
- 1 egg
- 2/3 cup fresh blueberries, chilled
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup chopped walnuts
- 1/4 cup unsalted butter, cold and cut into pieces
- 1-1/2 teaspoons ground cinnamon
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 1 to 2 tablespoons milk
Directions:
- 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.
These look so good! I have never tried yeast in a muffin, but now I will have to. Blueberry muffins are my favorite!
I hope you like them, Carol!
Blueberry walnut Muffins looks fantastic !
Thank you, Priya!
Please specify in grams or teaspoons the quantity of yeast.
Hi, Siddiqua! The yeast is about 7 grams. I hope you like the muffins!
These sound delicious! I definitely want to make these for my parents. Any suggestions on sending these baked goods to them? Would they taste good after being packaged and shipped?
Hi, Pari! I’ve not shipped these before, so I honestly don’t know how they would arrive. I would suggest sending them the same day you bake them. Let them cool down, and package in an airtight container. I hope your parents enjoy them!
Yum – these look delicious. I love blueberries and totally agree that lemon just make them pop. ~smile~
Roseanne
Thank you, Roseanne!
These sound and look glorious! I happen to have a jar of sour cher rise waiting for some love,would I just drain, chop and chill the equivalent amount of Cherries instead of the blueberries?
Hi, Kathie! I think the same amount of cherries as blueberries would be just fine. Let me know how you like them!
You can’t go wrong with blueberry muffins. I’ve never tried yeast in a muffin. I’m curious now.
Hi, Katherine! I think you’ll like them. Let me know if you give them a try!
These blueberry yeast muffins are fantastic!!! So easy to make and light…..delicious. The only problem I had (besides wanting to eat them all!) was that the muffin stuck to the paper liner. Was wondering if next time I should just spray each muffin cup instead??
Hi, Maggie! Yes, I would spray the muffin liners. I’m so glad you enjoyed them!
Have you tried freezing these?
Hi, Melanie! I haven’t, but I think they’d freeze just fine. I hope you enjoy them!
Hello, I made a batch and they were pretty good! One question though – the dough had the consistency of batter, is that usual for yeast muffins?
Hi, Christopher! The batter is a bit thicker than muffins without yeast. I’m glad you enjoyed them! Let me know if I can help with anything else.
Whaat? Yeasted muffins? I haven’t tried them but they look absolutely amazing so I don’t really care what way they are made :). I like your sour cherry flavor suggestion!
Thank you, Julia! Let me know if you give them a try!
My muffins did not rise at all :((( I allowed for one hour to rise before baking (they did not rise), while baking, they maybe increased by 30% but not much more… I am not sure where I went wrong, maybe had to add more flour (I know in a lot of recipes it takes me more flour than specified)? I used my mixer for making those (whereas I am really used to mixing batter by hand), so maybe I under/over mixed it? Baked for 25 min, but even though the toothpick came out clean, they are dense and doughie on the inside (i.e. not cooked)… Will try again though!
Hi, Natalie! Sometimes if the liquid mixture of water, milk, and butter is too warm the yeast won’t activate and rise. Let me know if you give them another try!
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!