Bakery Style Blueberry Muffins
Blueberry muffins are one of my favorite breakfast treats and you just can’t beat this blueberry muffin recipe! They’re tender, buttery and full of blueberries! There’s no need to head to the bakery for that bakery-style goodness, with just a few simple ingredients you can make them right at home.
Bakery Style Blueberry Muffins
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Equipment
- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 cup brown sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 large eggs room temperature
- 1 cup milk room temperature
- 1/2 cup unsalted butter 1 stick, room temperature
- 2 tsp vanilla extract
- 2 cup fresh blueberries rinsed and picked over for stems
- 2 tbsp turbinado sugar for topping
Intstructions
- Preheat oven to 425 degreesIn the bowl of a stand mixer add butter and sugars, beating until light and fluffy, about 5 minutes. Add eggs and beat to combine, followed by vanilla extract. In another bowl, add the dry ingredients and stir to combine.
- Gradually mix in half of dry ingredients, mixing just until combined. Slowly stream in the milk while mixing. Using a spatula, gently fold in the remaining flour and blueberries. The batter will be very thick.
- Line a muffin tin with liners and fill the liners with batter, dividing evenly. Sprinkle with about 1 tsp of turbinado sugar.
- Place muffin pan in the center of the oven and bake for 7 minutes at 425ºF, then keeping the muffins in the oven, turn the temperature down to 350ºF and bake for 28-28 for jumbo, 16-18 minutes for standard, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan before removing.
- Keep covered at room temperature for up to 3 days.
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Meet Jessica!
I believe that a meal is always about so much more than a plate of food. It is about honoring food producers, perfecting technique, finding harmony between ingredients. Most importantly, it is about sharing it with those you love.
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Kitchen Must Haves
Assembly:
- Mix coffee and Kahlua in a shallow dish.
- Dust an 8x8 glass dish with2 tbsp of cocoa powder. Dipping ladyfingers in coffee mixture first, line bottom of glass dish. Spread half of saffron mixture in an even layer and repeat with another lady of ladyfingers, followed by remaining half of saffron mixture. Smooth top and dust with 2 tbsp of cocoa powder. Refrigerate for 2-4 hours. Enjoy!
Bakery Style Blueberry Muffins
Real results from real customers
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