Who doesn’t love going to a bakery and enjoying a fresh-baked muffin with a cup of coffee or tea? But when you can’t make it to a bakery, make a batch of these Bakery Blueberry Muffins to enjoy at home! I found this recipe at SouthernLiving.com and made a few small changes—I really liked the way they turned out! These muffins are lightly sweet, with a generous sprinkle of coarse white decorating sugar on top. Some of the sugar bakes into the muffin, but you’ll still see some sparkly sugar sprinkles after they’re done baking!
The muffins are also made with frozen blueberries, so you can enjoy them all year round! I’m sure you could make them with fresh blueberries, but your baking time would probably be a little shorter. These muffins rise nicely too—be sure to see my tip at the end of the post on a great way to get muffins to rise nicely!
Bakery Blueberry Muffins
BAKERY BLUEBERRY MUFFINS by NancyC, adapted from Southern Living
Makes 16 muffins
3 cups all-purpose unbleached flour
1 cup granulated sugar
4 teaspoons baking powder
3/4 teaspoon salt
3/4 cup milk
2/3 cup light olive oil or canola oil
2 large eggs
2 cups frozen blueberries (do not thaw)
Coarse white decorating sugar, for sprinkling on top
Preheat oven to 350˚F. Line two 12-cup muffin pans with 16 paper liners; set aside.
In large bowl, whisk together the flour, sugar, baking powder, and salt. Make a well in the center of the mixture.
In small bowl, mix together the milk, oil, and eggs; add this mixture to the dry ingredients, stirring just until moistened (batter will be thick). Fold in the frozen blueberries.
Spoon batter into muffin cups, filling them a little over 3/4 full. Sprinkle the tops evenly with the coarse decorating sugar.
Bake at 350˚ for 21 to 23 minutes, or until tops are golden and toothpick inserted in centers comes out clean.
Remove muffins from pan to a wire rack to cool completely (or eat the muffins while they’re still warm!).
Recipe from NancyC | nancy-c.com
Here’s a helpful tip for nicely-risen muffins: When you bake your muffins, use two 12-cup muffin pans and place and fill liners with batter in every other cup—I’m not sure why, but your muffins will rise better! I learned this tip from other bloggers and it works!
NancyC 
4 responses to “Bakery Blueberry Muffins”
These look really scrumptious!
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Thanks, Dorothy! 🙂
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Thanks for the tip on getting the muffins to rise nice and high Nancy, I’ll have to give that a try.
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You’re welcome! 🙂 Let me know how that tip works for you! 🙂
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