Blueberry Walnut Muffins

I love blueberry muffins, like most people. My mom always made them when I was growing up, but like most people she made them from a box mix. I have zero qualms about using box mix for some things. Some stuff, it’s just easy and tastes great so why change it? Blueberry muffins (some of them at least), sometimes I will still make them from a box. I don’t usually like bakery ones – too sweet, too big, too moist. Now I’m not saying I like a dry muffin, but I don’t want it super moist and sweet like cake.

When I set out to make my own recipe, I knew I wanted to use brown sugar. I love brown sugar, the flavor it lends to things, it adds a little more moisture, and things look more caramelly. I also thought a nutty flavor would be nice. So I added finely chopped walnuts and create blueberry walnut muffins. I chopped them with a knife so they weren’t completely pulverized, so occasionally you get a bite with a slightly bigger piece. If you don’t like the texture of things with nuts, I WOULD use a food processor. Then you get that nutty taste without the bite of the walnut.

My muffins also have a little bit of orange zest and cinnamon in them to add a little extra flavor. I made these in the dead of winter when obviously the blueberries from the grocery store aren’t the most flavorful, and they both added just a little extra flavor without monopolizing the flavor profile.

What I love about these though, is they aren’t that much more effort than a box mix, but you can make them and tell whoever.. these are FROM SCRATCH. That’s how much I love you, haha. But you don’t need a mixer, just a whisk and a spatula. You got this!