Blueberry Walnut Muffins

Walnut Blueberry 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!

Blueberry Walnut Muffins

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Prep: 20 minutes
Bake: 25 minutes
Servings: 14 muffins


  • 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
  • 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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