Bakery Style Blueberry Muffins
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Bakery Style Blueberry Muffins. Big, moist, perfectly baked blueberry muffins with a distinct crispy edged muffin top. Just like your favourite bakery 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.
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.
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, 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.
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.
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 teaspoon of berries to the top of each muffin and then a liberal dusting of turbinado sugar.
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
Bakery Style Blueberry Muffins. Big, moist, perfectly baked blueberry muffins with a distinct crispy edged muffin top. Just like your favourite bakery muffins!
Ingredients
- 3 cups flour
- 3 teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- 1 ¼ cups sugar
- 2 teaspoon vanilla extract
- ¼ cup melted butter
- ¼ cup vegetable oil
- 1 cup evaporated milk (straight from the can)
- 2 tablespoon 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.
- Sift together the flour, salt and baking powder and set aside.
- 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.
- Mix together the melted butter and vegetable oil in a measuring cup with a spout.
- Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.
- Add the 2 tablespoon of apple cider vinegar to a measuring cup and fill to the one cup mark with the evaporated milk.
- Add this soured milk slowly to the mixing bowl continuing to mix but at a reduced speed.
- 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.
- 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.
- 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
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Nutrition Information
Yield
6Serving Size
1 jumbo muffinAmount 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.
How do you keep the blueberries from turning the batter a grayish green colour? Every time I make blueberry muffins my batter goes an awful colour no matter how gently I fold in the blueberries. Lynn
I keep my frozen berries in the freezer until the last possible second, fold them in as quickly as possible and use an ice cream scoop to fill the pans. Keeping ingredients like the milk as cold as possible is also a good idea. I'll update the notes for this recipe. Seems like lots of folks need some advice on this.
Do you have to bake them longer if using frozen berries?
Recipe is updated. Please see notes.
This is THE BEST blueberry muffin recipe I've ever made and the folks Ii shared them with thought the same.
Can you use buttermilk instead of evaporated with vinegar?
For sure.
My batter turned out very thick is that normal? What could I change to make it thinner
It should be as thick as shown in the photo in the pan. Frozen berries will make it even stiffer.
I find this is soooo much sugar. How much less can I get away with & still have a nice texture?
Hi ! Is there a reason my muffin tops don't become golden brown ? They stay a nice pale colour but I want them to be golden like yours
You may need a higher heat in your oven.
Really good muffins. I did 12 in my regular sized pan and set the temp. to 375. Next time I will up that to 400, as some of them were not as brown as I would like, but they still taste darn good.
Amazing muffins!!! The best I ever made. Thanks for your great recipie
HI Barry,
If I don't have carnation milk can I use regular milk ?
thanks
Debbie
Sure.
Hi Barry,
I made these and they came out great; however my muffin pan was basically destroyed because the blueberries stuck to the bottoms/sides and I could not get those burnt marks off, no matter how hard I scrubbed. I greased my pan just as much as your picture showed. How are you able to get your muffin pan clean??? Unfortunately I will not try these again without muffin liner cups.
No secret. I just butter them very well. Your result may be the the type of pan you used.
Is this recipe for only 6 jumbo muffins? I have made muffins before and I usually end up using 2 jumbo muffin pans (2x6) with 3 cups of flour.
Might be the size of pan. Mine hold only 6
I made a healthy plant based version of these blueberry muffins and I love using the turbinado sugar on top! It makes them look like Tim Horton's style muffins! Thanks for the great idea! If you're interested in making a healthier version of these muffins, check out my plant based recipe!! chickpeaexpress.com/recipes/blueberry-muffins/
Hello Barry
Is this blueberry muffin recipe in one of your cookbooks and if so which one
No. It's a new recipe. Too recent to be in a book.
These were outstanding! Made them in the regular sized tin and they came out perfect. Even my son who does not like blueberries, loved them. Will use this as a base for all fruit muffins.
This recipe is amazing! I have been using another recipes for years and now it has been replaced. I added 1/2 tsp of almond extract. Otherwise I made as directed. Filling the tin so full made me a little nervous but the big full moments was worth the risk. Delish and so pretty! Can't wait to try more of your recipes.
Another Hit!! Just have eaten 2 muffins and looks like that will be part of my supper!
Could not resist tasting these nice flavour. Son has GERD and so out chocolate chips in some and added the extra blueberries to the rest!
Delicious dinner I may say!