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!
- 270 g AP Flour 2¼ cups
- 67 g Dark brown sugar ⅓ cup
- 67 g Granulated sugar ⅓ cup
- ½ tsp Salt
- 1 tbsp Baking powder
- 2 large Eggs room temp
- ¾ cup Whole or 2% milk room temp
- ¼ cup Salted butter melted
- ¼ cup Neutral oil Vegetable/canola
- 1 tsp Cinnamon
- 60 g Chopped walnuts ½ cup
- 1½ cup Blueberries
- 1 tsp Orange zest
- Demerara/turbinado sugar for sprinkling
- Preheat your oven to 425°F, and grease or line muffin tray with liners
- Weigh or measure out your walnuts and chop finely. If you like nuts you can chop them a bit more roughly, I chopped most of mine to about ⅓ the size of a grain of rice.
- In a medium bowl, weigh or measure out your flour, add in salt, sugars, baking powder, cinnamon and chopped walnuts. Mix until combined.
- In another medium bowl, add melted butter, oil, eggs, milk. Zest orange into liquid mix and whisk together until combined.
- Pour flour mix into liquids and mix until just combined. Do not overmix.
- Add in blueberries and gently fold into batter.
- Add batter into prepped muffin tin, filling each about 3/4 of the way full.
- Generously sprinkle turbinado or demerara sugar on the muffin tops.
- Lower oven temperature to 350°F as muffins go into the oven. Bake muffins for 22-25 minutes on center rack. A toothpick inserted will come out cleanly.
- Remove muffins from tins and onto a cooling rack. Enjoy while warm!Muffins will keep in an airtight container for a few days.
- If using unsalted butter in lieu of salted, add about 1/2 tsp of salt to batter.
- Muffin recipe can be halved to make a small batch.
- Additional orange zest can be added if blueberries are out of season.
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