Bakery Style Blueberry Muffins

Bakery Style Blueberry Muffins. Big, moist, perfectly baked blueberry muffins with a distinct crispy edged muffin top. Just like your favourite bakery muffins!

Bakery Style Blueberry Muffins

Is bigger always better? When it comes to muffins, I definitely think it is.

I had a conversation about muffins a little while back with a friend who loved a good morning muffin. He said muffins he made at home just weren’t the same. 

Bakery Style Blueberry Muffins.

A discussion ensued and our theory in the end, was that size matters.

Muffins made at home in standard sized pans often bake too quickly. Therefore they don’t get the attributes we often look for in a good bakery style muffin.

Don’t worry, read on if you only have standard sized pans, you can get the best out of those too.

First of all, although, yes, I do use them for convenience and time sometimes, I really do not like using cupcake liners for muffins. They interfere with the natural development of browning on the bottom of the muffin.More importantly they hinder the development of a good muffin top.

Bakery Style Blueberry Muffins ready for the oven.

A good muffin top breaks free of the limitations of the height of the pan. Where the muffin batter meets the top of the pan, a crispy ring forms, adding texture and flavour. 

You should be able to pop the muffin top off and eat it first, or save the best for last and eat the bottom first! For me, that all adds to the enjoyment of the muffin.

Bakery Style Blueberry Muffins

Bakery Style Blueberry Muffins, larger pans make it easier.

The simple truth is that this is much easier to accomplish in a large muffin pans than in smaller ones. This past week, I ordered a set of jumbo muffin pans 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 the batter. Too heavy and the muffins would be stodgy, too loose a batter and it will spill out over the pans and burn.

Bakery Style Blueberry Muffins

Yes, I admit, I did smoke out the kitchen with my first batch and set off the smoke detector! I’m not above a baking mistake or two myself from time to time.

This time it was in the aim of experimentation to get the batter right. In the end 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 is also good for a batch of 12 standard sized muffins.

Bakery Style Blueberry Muffins

If using those pans I would up the temperature to 375 degrees F or even 400 as in my standard Chocolate Chip Muffins recipe. This will help a lot toward achieving those muffin characteristics that are so desired.

A couple of finishing touches really add to the appearance and flavour of this recipe. I add a tsp of berries to the top of each muffin and then a liberal dusting of turbinado sugar.

Bakery Style Blueberry Muffins

These touches makes them look absolutely perfect. The turbinado sugar (raw sugar) 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 muffin pans for recipes like these. Next stop for me will be big, perfect bran muffins!

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Bakery Style Blueberry Muffins

Yield: 6 jumbo muffins or 12 regular muffins

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Bakery Style Blueberry Muffins. Big, moist, perfectly baked blueberry muffins with a distinct crispy edged muffin top. Just like your favourite bakery muffins!

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Ingredients

• 3 cups flour
• 3 tsp baking powder
• 1/4 tsp salt
• 2 eggs
• 1 1/4 cups sugar
• 2 tsp vanilla extract
• 1/4 cup melted butter
• 1/4 cup vegetable oil
• 1 cup evaporated milk (straight from the can)
• 2 tbsp apple cider vinegar, or lemon juice
• 2 cups blueberries (Fresh or frozen. See notes for tips on using frozen.)

Instructions

Preheat oven to 350 degrees F. Grease a jumbo muffin pan (6) with butter, this includes the top of the pan.

1. Sift together the flour, salt and baking powder and set aside.
2. In the bowl of a stand mixer with the whisk attachment in place, whisk together the eggs, sugar, and vanilla extract on high speed until foamy and slightly stiffened.
3. Mix together the melted butter and vegetable oil in a measuring cup with a spout.
4. Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.
5. Add the 2 tbsp of apple cider vinegar to a measuring cup and fill to the one cup mark with the evaporated milk.
6. Add this soured milk slowly to the mixing bowl continuing to mix but at a reduced speed.
7. Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about lumps in the batter, they are fine. When the dry ingredients are almost incorporated, gently fold in the blueberries.
8. Spoon batter into well greased jumbo muffin tins, filling them to the top. If you like you can sprinkle about a teaspoon each of blueberries and turbinado sugar over the top of each muffin before baking.
9. Bake in a preheated 350 degree F oven for about 35 - 40 minutes or until a wooden toothpick inserted into the centre of a muffin comes out clean.

Notes

You can bake these in standard muffin pans. Just increase the heat to 375 or 400 F and bake for about 20 minutes or until a toothpick inserted into the centre comes out clean.

UPDATE: I have had a couple of questions on using frozen blueberries. Yes they are fine to use but you may find the baking time to me a bit longer. Watch them carefully and trust the toothpick test to know when they are perfectly baked.

Another reader, Lynn, asked how I keep the white colour in the batter when using frozen blueberries. Her batter always turned blue/grey

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

• 
  Wilton Recipe Right Non-Stick 6 Cup Jumbo Muffin Pan, twin pack
• 
  KitchenAid Professional 6 Quart Bowl Lift Stand Mixer with Food Grinder Attachment, Empire Red
• 
  Cookie/ Ice cream scoop set.

Nutrition Information

Yield

6

Serving Size

1 jumbo muffin
Amount Per Serving Calories 652Total Fat 22gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 13gCholesterol 95mgSodium 472mgCarbohydrates 102gFiber 3gSugar 51gProtein 12g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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