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!