~ Marla Meridith
We are smitten with these delicious Blueberry Walnut Mascarpone Muffins. This recipe is simple to prepare and great for breakfast, brunch or as an anytime snack.
18 standard sized muffins
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg, room temperature
1 tsp pure vanilla extract
1/2 cup mascarpone
2 1/2 cups flour plus 2 tbsp unbleached all-purpose flour, divided
1/2 cup whole milk
2 tsp baking powder
1 tsp kosher salt
2 cups fresh blueberries
1/2 cup toasted walnuts, chopped
raw (course grain) sugar for topping
Preheat the oven to 350F. Line a muffin pan with liners or grease generously with baking spray or softened butter.
In the bowl of a stand mixer with the paddle attachment, cream the butter with the 3/4 cup of the sugar until light and fluffy. Add in the egg, mascarpone and vanilla extract, beat until combined.
In a small bowl, toss the blueberries and the walnuts with the 2 tablespoons of flour.
In a medium bowl, whisk together the 2 1/2 cups of flour, baking powder and salt. Add the flour mixture to the batter in three additions, alternating with the milk. Fold in the flour-coated blueberries and walnuts.
Fill the liners to about 3/4 full. Sprinkle the batter with raw sugar. Bake for 25-30 minutes or until a toothpick comes out virtually crumb free. The muffins will be slightly golden brown when done. Let cool on a wire rack at least 15 minutes before serving.