Best 2 Bakery Style Blueberry Muffins Recipes
Indulge in the delectable aroma of freshly baked Bakery-Style Blueberry Muffins, a classic treat elevated to perfection. These muffins boast a tender, moist crumb enveloped in a golden-brown crust, generously studded with plump, juicy blueberries that burst with flavor in every bite. With two irresistible variations – classic and streusel-topped – these muffins cater to every taste preference. The classic muffins showcase the natural sweetness of blueberries, while the streusel-topped muffins add a delightful crunchy texture and a hint of cinnamon for an extra layer of indulgence. Both variations promise a blissful experience that will transport you to a cozy bakery, where the scent of freshly baked goods fills the air.
Additional popular recipes featured in the article include delectable Banana Nut Muffins, bursting with the goodness of ripe bananas, crunchy walnuts, and a touch of cinnamon. Chocolate Chip Muffins, a timeless favorite, offer a symphony of rich chocolate chips nestled in a soft, fluffy muffin. For a healthier option, try the wholesome Zucchini Muffins, packed with grated zucchini, carrots, and a hint of spices, providing a moist and nutritious treat. And for those with a sweet tooth, the indulgent Double Chocolate Muffins are a chocolate lover's dream, featuring a rich chocolate batter studded with chocolate chips and topped with a luscious chocolate ganache.
No matter your preference, these recipes guarantee a delightful muffin experience, perfect for breakfast, brunch, or an afternoon snack. Bake up a batch of these Bakery-Style Blueberry Muffins or explore the other tempting recipes to create a muffin masterpiece that will tantalize your taste buds and leave you craving more.
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.
OLD-FASHIONED BLUEBERRY MUFFINS
AT the end of the summer years ago, our family often gathered to pick wild blueberries. Mother canned them and saved them for special pie treats during the holidays. If there were any leftover she made them into these delicious blueberry muffins. -June Morris, Water Mill Long Island, New York
Provided by Taste of Home
Time 30m
Yield 6 muffins.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 192 calories, Fat 5g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 220mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
Tips:
- For the best results, use fresh blueberries. If you're using frozen blueberries, thaw them completely before using.
- Don't overmix the batter. Overmixing can make the muffins tough.
- Fill the muffin cups about 2/3 full. If you fill them too full, the muffins will overflow in the oven.
- Bake the muffins until a toothpick inserted into the center comes out clean. If the toothpick comes out with batter on it, the muffins need to bake for a few minutes longer.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
These bakery-style blueberry muffins are the perfect way to start your day or enjoy as a snack. They're light, fluffy, and bursting with blueberry flavor. With these tips, you can easily make delicious blueberry muffins at home that will rival any bakery.
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