Big, Beautiful, Bakery-Style Blueberry Muffin Recipe

Here is a recipe that I have used  for years to get a true bakery-style muffin. This recipe has never let me down and the muffins are always moist and delicious. I always bake with wild Maine blueberries whenever possible!

2 Cups all-purpose flour

3/4 Cups granulated sugar

2 1/2 tsp. baking powder 

1/2 tsp. salt

2 large eggs

3/4 Cups milk

1/2 Cup melted butter

2 tsp. grated orange peel (optional)

1 Cup blueberries,  frozen or fresh

Sugar crystals (optional)

Line 6 jumbo muffin cups with large baking cups. Grease and flour cups if you prefer. Preheat the oven to 350°F.

Mix flour, sugar, baking powder and salt together in a bowl. In another mixing bowl or the bowl to a stand mixer, combine the eggs, milk, melted butter and fresh grated orange peel if using. Add the dry ingredients all at once and stir until just combined. If using a stand mixer, use a low speed. Add the blueberries and mix in by hand. Divide the batter between the six jumbo muffin cups. For a real bakery look, sprinkle sugar crystals over the tops before baking.

Bake for about 35 minutes. Test the centers with a toothpick. Muffins are done when the toothpick comes out clean and the tops are light golden brown.

Notes: 2 tsp. of freshly grated orange peel in the batter really perk up these muffins, as will a tsp of good vanilla and a sprinkle of cinnamon or freshly grated nutmeg.  Don’t over-mix the batter or the muffins will be tough. Holding back a small amount of the dry ingredients and mixing with the bluberries before incorporating them into the batter will help prevent them from sinking to the bottom of the muffins while baking.  Because muffin cups vary, baking time is approximate.

 

 

 

 

 

 

 

 

 

 

 

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