Bakery Style Blueberry Muffins larger pans make it easier

Frequently Asked Questions

Can I Use Frozen Blueberries in This Blueberry Muffin Recipe?One of the many reasons I love this muffin recipe is that you can use eitherfresh or frozen and thawed blueberries. I love a good blueberry muffin anytime of the year and hate to wait until blueberries are in season. With thissimple recipe, if you’ve got frozen berries, you can enjoy a blueberry muffinany time the craving hits.Can I Freeze Muffins?If you would like to freeze blueberry muffins, wrap them individually inplastic wrap and place them in a ziptop bag and place in the freezer. Theywill last for up to 2 months. * Preheat the oven to 375 degrees F. * Line muffin cups with paper or foil liners or spray muffin tins with cooking spray. * In a medium bowl, whisk the flour with the baking powder and salt. * In a large bowl, combine the sugar, eggs and canola oil and mix until well blended. Beat in the milk and vanilla. * Add the flour mixture to the egg mixture and stir until batter is smooth. Gently fold in the blueberries. * Spoon the batter into the muffin cups, filling them about three-quarters full. Spoon the crumb topping on top of each one and bake for 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out dry. * Cool on a rack for 10 minutes before serving. * TO MAKE THE CRUMB TOPPING * In a medium bowl, combine the flour with the brown sugar, cinnamon and nutmeg. Stir in the melted butter.The information shown is an estimate provided by an online nutritioncalculator. It should not be considered a substitute for a professionalnutritionist’s advice.Blueberry Muffins with Crumb ToppingThese Blueberry Muffins with are my absolute favorite. They have a soft,tender bite, with a crunchy streusel crumb topping and tons of blueberriesinside. They taste AND smell incredible!To me, these are the best of the best.The inside is properly loaded with lots of blueberries, held together with amuffin batter that bakes up soft and cakey, with a wonderful hint of citrustaste and aroma, and finished off with a sweet and crunchy streusel topping.In some sense, there’s a lot going on with this muffin. That’s part of itsgreatness, is there are multiple textures, flavors, and aromas.But they’re actually not fussy or difficult to make.It’s a bakery-quality muffin, with no mixer or fancy equipment required. It’ssimply made by stirring together the ingredients by hand in a standard bowl.Another thing that’s nice about these muffins is I find they taste best acouple hours after they’re baked.This means that they’re fantastic for making ahead of time, whether you’rebaking them ahead for hosting at home or if you’re bringing them elsewhere.I find myself gifting these quite a bit to friends, family, and neighbors. Iput them in these cute paper boxes that I buy online (affiliate) and they lookso beautiful!

Why This Recipe Works

* These are so easy to make! With a few pantry staples and a handful of blueberries, this big bakery-style muffin can be enjoyed in just 30 minutes! * Big and bold, these blueberry muffins are quick to make and are delightfully buttery. * They’re light and perfectly sweet with a delicate, moist crumb topping.

Make the Batter:

In a medium bowl, combine flour, sugar, baking powder, salt, and both orangeand lemon zest:When I can find them, I like to use solely Meyer lemon zest here. The day Ishot these pictures, the store actually had some but they didn’t look fresh.When I can’t get Meyer lemons, I do a combination of equal parts orange andlemon zest.In another bowl, combine one egg, melted butter, and buttermilk:Please, oh please, use true buttermilk here. Not milk mixed with vinegar. Ihave used the latter in a pinch but the real stuff is definitely better.Buttermilk tends to come in a quart size container, which is more than youneed for this recipe, but it’s a good excuse to also try this incredible LemonButtermilk Pie.Or make Buttermilk Pancakes, this amazing Cornbread Recipe, or this legendaryFried Chicken Recipe. My friend Lindsay also has a post on How to FreezeButtermilk, though I haven’t tried it myself. I just make a point to use itall up!Whisk the wet ingredients until combined, and don’t worry if it looks curdledand lumpy:Combine the wet and dry ingredients and you’ll end up with a very thick dough:Add blueberries, either fresh or frozen (I almost always do frozen), and stirthem in just enough to distribute them somewhat evenly. If you stir too muchyou’ll make the whole batter purple.Use a large 3-tbsp cookie scoop (affiliate) to portion the batter into muffinliners. I find that a generous scoop with this size is the right amount foreach well.Get the streusel crumb from the fridge, and break it up with your fingers abit. Crumble it over the tops of the muffin batter:Bake the muffins for about a half hour, until the crumb topping is golden.If you have a toothpick handy, you can check that no wet batter comes out whenyou insert it into the center of the muffin. Though I honestly find it easierto just press my fingertip gently onto the top center of the muffin. If itsprings back, it’s done.These blueberry muffins are nice enjoyed warm out of the oven, but Ipersonally believe they are best after they’ve cooled for a couple hours.Cinnamon Rolls, Orange Coffee Cake, and English Style Scones are a few of myother favorite brunchy baked treats. Enjoy!

Like this Bakery Style Blueberry Muffins recipe?

You’ll find many more great recipe like this one in our Muffins & SconesCategory and in our Brunch Category. It’s easy to keep up with the latest home style cooking & baking ideas fromRock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us onInstagram. Plus you’ll see daily recipe suggestions from decadent desserts toquick delicious weekday meals too.You can also sign up for our FREE newsletter to know immediately when we addnew recipes are added. You’ll also get weekly suggestions for great familyfriendly meals and desserts too!Rock Recipes a participant in the Amazon Services LLC Associates Program, anaffiliate advertising program designed to provide a means for us to earn feesby linking to and affiliated sites. Our product recommendations arealmost exclusively for those we currently use or have used in the past.Prep Time: 15 minutesCook Time: 35 minutesTotal Time: 50 minutesBakery Style Blueberry Muffins. Big, moist, perfectly baked blueberry muffinswith a distinct crispy edged muffin top. Just like your favourite bakerymuffins!

Bakery Style Blueberry Muffins, larger pans make it easier.

The simple truth is that this is much easier to accomplish in a large muffinpans than in smaller ones. This past week, I ordered a set of jumbo muffinpans from Amazon and set out to tweak my recipe in search of perfection.The real challenge in getting the recipe right was the thickness of thebatter. Too heavy and the muffins would be stodgy, too loose a batter and itwill spill out over the pans and burn.Bakery Style Blueberry MuffinsYes, I admit, I did smoke out the kitchen with my first batch and set off thesmoke detector! I’m not above a baking mistake or two myself from time totime.This time it was in the aim of experimentation to get the batter right. In theend it was worth it.

Using smaller pans for Bakery Style Blueberry Muffins.

Don’t be dismayed if you don’t have a set of jumbo muffin pans. This recipe isalso good for a batch of 12 standard sized muffins.Bakery Style Blueberry MuffinsIf using those pans I would up the temperature to 375 degrees F or even 400 asin my standard Chocolate Chip Muffins recipe. This will help a lot towardachieving those muffin characteristics that are so desired.A couple of finishing touches really add to the appearance and flavour of thisrecipe. I add a tsp of berries to the top of each muffin and then a liberaldusting of turbinado sugar.Bakery Style Blueberry MuffinsThese touches makes them look absolutely perfect. The turbinado sugar (rawsugar) on top, although optional, can add more crunch to the muffin top.I’d say it’s well worth the small investment to get a set of larger muffinpans for recipes like these. Next stop for me will be big, perfect branmuffins!

Blueberry Muffins with Crumb Topping

Prep Time: 15 minsCook Time: 30 minsTotal Time: 45 minsThese amazing blueberry muffins are flavored with citrus zest and topped witha crunchy streusel crumb, for the perfect baked treat!”

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