Homemade muffins were a weekend breakfast staple in my house growing up. We would go pick our own fresh blueberries practically just to have for muffins. My mom would freeze them in big bags so we would have them for muffin making year round. We also made banana muffins, peach muffins, and strawberry muffins, but blueberry (with lemon and walnuts!) will always be my fave. Last summer, I went blueberry picking with some friends on the North shore, just outside New Orleans. I have a large bag of those blueberries in my freezer just for muffin making! The recipe we used growing up is great, but after going gluten-free, I found I didn’t like the way the muffins in that recipe came out as much. I also like this GF Blueberry Lemon Ricotta muffin recipe, but when I came across this recipe from Smitten Kitchen I knew it was bound to be great. I tweaked it a little to make it gluten-free, more lemon-y, and to add walnuts, and I’m in love with the result! The first time I made these was over Mardi Gras when Drew’s mom was in town and Susie and I had eaten them all within 24 hours. They must be good, because when I made the next batch, even Drew (who says he doesn’t like blueberry muffins) ate TWO!
Blueberry Lemon Walnut Muffins
makes 12 muffins, adapted from this recipe
-6 Tbsp butter, softened
-1/2 cup sugar
-1 large egg
-3/4 cup sour cream (UPDATE: I now use unsweetened almond milk for this instead, since I always have it on hand, and it makes the batter less thick and allows the outside to get a touch more crunchy!)
-zest of one lemon or orange (at least 1 tsp)
-1 1/2 Tbsp fresh lemon juice
-1 1/2 cups flour (I use GF all-purpose flour)
-1 1/2 tsp baking powder
-1/4 tsp baking soda
-1/8 tsp salt
-1 cup blueberries (use fresh, or ones you’ve frozen from fresh, don’t buy frozen)
-1 cup walnuts, chopped
1. Preheat oven to 375 degrees. Grease 12-cup muffin tin.
2. In electric stand mixer, beat butter and sugar until fluffy. Add egg, beat, then beat in sour cream, zest, and a squeeze of fresh lemon juice. Mixture should be creamy and slightly fluffy (I use one of the highest settings on my mixer).
3. Stir together dry ingredients (flour, baking powder, baking soda, salt) in a separate bowl.
4. Turn mixer setting down to just a stir and slowly mix in dry ingredients (in about 1/4 cup-fuls) just until combined.
5. Gently fold in blueberries and walnuts.
6. Batter will be thick (almost like a cookie dough). (UPDATE: not if you use almond milk instead of sour cream, it should be like a normal muffin batter!) Scoop into prepared muffin tin cups.
7. Bake at 375 degrees for 25 minutes or until golden brown and when a tester comes out clean.
8. Remove from muffin tin to a wire rack to cool.
9. Serve warm with a pat full of melting salted butter.