Bakery Style Blueberry Muffins Recipes
BAKERY STYLE BLUEBERRY MUFFINS
Steps:
- For the crumb: Position an oven rack in the center of the oven and preheat the oven to 375 degrees F. Lightly spray two standard muffin tins with nonstick spray and line 16 of the tins with muffin liners.
- Whisk the melted butter, brown sugar, cinnamon and salt together in a medium bowl.
- Add the flour and mix until completely blended and crumbly, then set aside.
- For the muffins: Sift together the flour, sugars, baking powder, baking soda and salt in a large bowl. Whisk the dry ingredients to combine, then make a well in the center.
- Whisk together the eggs, melted butter, oil, buttermilk and vanilla in a separate bowl. Pour the liquid ingredients into the center of the dry ingredients, then fold together with a spatula just until the dry ingredients are moistened. Don't overmix. Gently fold in the blueberries. Some may break, and that is okay.
- Use a 2-ounce scoop or a 1/4 cup measuring cup to portion heaping scoops of batter into each lined muffin cavity. Top each muffin with about 2 tablespoons of crumb, gently pushing the crumb in place.
- Bake the muffins until a toothpick inserted in the center of a muffin comes out with a few moist crumbs, about 25 minutes. (You may need to push some of the crumb aside to test the muffins.) Cool for 5 to 10 minutes in the muffin tin, then move to a wire rack to cool. Enjoy warm or at room temperature.
BLUEBERRY BAKERY MUFFINS
Make and share this Blueberry Bakery Muffins recipe from Food.com.
Provided by Calee
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven 375°F.
- Prepare 12 muffin cups by using baking papers or spraying with Pam.
- If using streusel mix flour, sugar and cinnamon cutting in butter using fork blend until resembles coarse crumbs; set aside.
- For muffins combine flour, sugar, baking powder and salt, whisk until well blended.
- In separate bowl add milk melted (cooled) butter, egg and vanilla mixing well.
- Combine milk and egg mixture with the dry ingredients mix only until moistened. Fold in blueberries.
- Spoon evenly into prepared muffin cups.
- Sprinkle reserved topping over each muffin.
- Bake 20-25 minutes or until wooden toothpick comes out clean.
- Remove from pan cool completely.
Nutrition Facts : Calories 210.5, Fat 8.1, SaturatedFat 4.9, Cholesterol 36.1, Sodium 233.1, Carbohydrate 31.6, Fiber 0.9, Sugar 15.2, Protein 3.3
JUMBO BLUEBERRY MUFFINS (OR CRANBERRY)
These hearty muffins(dense like a poundcake and rise beautifully like a bakery muffin) are great for bake sales or to freeze for later. I mix them up in my Kitchen Aid in a few minutes (dump and mix all ingredients together, adding berries once it's mixed). I use blueberries or cranberries with sugar/sliced almonds on top.
Provided by Roxygirl in Colorado
Categories Quick Breads
Time 35m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Mix all ingredients, added the berries once everything is mixed and pour into well-greased muffins tins (I only bake in the jumbo pans).
- Bake at 400 degrees for 20-25 minutes (longer for jumbo).
- Muffins are done when toothpick comes out clean in center.
- Makes 4 dozen muffins.
- Note: When I make cranberry muffins I sprinkle coarse sugar and slivered almonds on top before baking).
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