Blueberry Walnut Muffins

There’s just something about Blueberry Walnut Muffins that never goes out of style. They’re simple, comforting, and feel like the kind of muffin you’d grab off a kitchen counter while the coffee’s still brewing. These are the classic, bakery-style muffins with a soft, tender crumb, juicy blueberries throughout, and a lightly crunchy walnut topping that adds the perfect contrast.

I love this recipe because it makes a generous batch, freezes beautifully, and works just as well for busy mornings as it does for slow weekends. Whether you’re baking them for your family, prepping breakfasts ahead of time, or just using up a big container of blueberries, this is one of those dependable recipes you’ll come back to again and again. Who can resist a Homemade Blueberry Walnut Muffin? These muffins are far more than just a regular muffin, they are light, sweet cake like with delicious fresh blueberries! My friend Rebecca is bringing us these today from her kitchen & I couldn’t be happier.. seriously!

 Why You’ll Love This Recipe

First, the texture is spot on. They’re soft and fluffy inside, not dry or crumbly, with blueberries that actually burst as they bake instead of disappearing into the batter. Using either fresh or frozen blueberries makes this recipe flexible year-round.

Second, the walnut topping adds just enough crunch and warmth. The touch of nutmeg and sugar on top gives them that bakery-style finish without turning them into dessert muffins.

And finally, this recipe makes a big batch. You can bake two dozen standard muffins or a dozen jumbo ones, which makes it ideal for families, meal prep, or freezing for later. They’re the kind of muffins that feel homemade in the best way, not overly sweet, not fussy, just solid and reliable.

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Ingredient Breakdown

All-Purpose Flour
This forms the base of the muffins and gives them structure. Measuring accurately is important here so the muffins stay tender and not dense.

Baking Powder
This is what helps the muffins rise tall and fluffy. Using the full amount ensures they don’t bake up flat.

Salt
A small amount goes a long way in balancing the sweetness and enhancing the blueberry flavor.

Butter (Softened)
Butter adds richness and moisture. Make sure it’s softened so it creams smoothly with the sugar.

Sugar
This provides sweetness and also helps create a soft, tender crumb.

Eggs
Eggs bind everything together and add structure. Using room-temperature eggs helps the batter mix evenly.

Milk
Milk keeps the batter moist and helps create a smooth consistency that bakes evenly.

Vanilla Extract
Vanilla adds warmth and rounds out the flavors without overpowering the blueberries.

Blueberries (Fresh or Frozen)
Both work well here. Frozen blueberries should be folded in straight from the freezer to prevent bleeding into the batter.

Topping Ingredients

Walnuts
Walnuts add texture and a slightly nutty contrast to the soft muffins.

Sugar
A light sprinkle helps the topping caramelize slightly while baking.

Ground Nutmeg
Just a hint adds warmth and that classic bakery aroma without tasting overly spiced.

Frequently Asked Questions

Can I use frozen blueberries instead of fresh?
Yes, absolutely. Frozen blueberries work very well in this recipe. Do not thaw them before adding — folding them in frozen helps prevent the batter from turning purple.

Why are my muffins dense instead of fluffy?
Overmixing is usually the culprit. Once the dry ingredients are added, mix just until everything is combined. A few streaks of flour are fine.

Can I skip the walnut topping?
Yes. You can leave off the walnuts entirely or replace them with another nut like pecans. You can also just sprinkle the sugar and nutmeg on top for a simpler finish.

How full should I fill the muffin cups?
Fill them about two-thirds full. This allows the muffins to rise nicely without spilling over the edges.

Can I make jumbo muffins with this recipe?
Yes. Using a 6-cup jumbo muffin pan will yield about 12 large muffins. Just increase the baking time to around 30 minutes and check for doneness.

How do I know when the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, they’re ready.

Can I reduce the sugar?
You can slightly reduce the sugar, but keep in mind it affects both sweetness and texture. Reducing it too much can make the muffins less tender.

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