Recipe: Blueberry Walnut Mascarpone Muffins

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.

 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

1

Preheat the oven to 350F. Line a muffin pan with liners or grease generously with baking spray or softened butter.

2

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.

3

In a small bowl, toss the blueberries and the walnuts with the 2 tablespoons of flour.

4

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.

5

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.