Bakery Style Blueberry Muffins

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My favorite type of muffins? The great big bakery style ones! Mini muffins have their place. Regular muffins are okay. The true hero of the muffins has got to be those great big ones that you see at the bakery. Typically, the problem with those muffins is that they are so horrible for you. The calories in those things are worse than those in a donut. What do I like more than a muffin? A donut! I’d much rather use my calories and, more importantly, my grams of sugar for the day on a sprinkle donut! This is one of the main reasons I like to make my own large muffins. Not only are they delicious, but they are also much healthier than the store bought version. Everyone needs some bakery style blueberry muffins now and then!

Ingredients

• 2 cups flour
• 1 cup sugar
• 1 cup blueberries (can be fresh or frozen)
• 2 tsp baking powder
• ½ tsp salt
• 2 eggs
• ½ cup milk
• ½ cup melted butter (can also use oil, shortening, or lard)

Bakery Style Blueberry Muffin Directions

• Mix all dry ingredients.
• Add eggs and milk.
• Beat well.
• Add melted butter.
• Beat well. 
• Stir in the blueberries.
• If you are not using paper liners, you will want to grease your muffin cups.
• Using a jumbo muffin pan, fill each cup ¾ or almost to the top full.
• Sprinkle sugar over the top of the muffins before baking.
• Bake at 350 for 30-45 minutes.

Makes about 6-8 muffins depending on how full your cups are. 

Tips & Tricks

If you prefer the small muffin tins you can absolutely use them on this recipe. It will make about 12-14 of those large muffins, depending on how you fill your cups. I like to fill mine pretty much to the top with maybe ½” of space left. This forces them to rise up out of the cups to create that big look that we are trying to get, regardless of if they are a large or small muffin.. The only thing that you may need to adjust is the baking time as I find that it can take a little less time to bake them. Stick with the 30 minutes to start and then check them from there.

In Summary: Bakery Style Blueberry Muffins

Summertime is for Michigan grown berries! After we pick strawberries to make our strawberry pie bars there is a tiny break before blueberries start to bloom. Then we head back to the same local farm to pick more berries. The biggest difference is that we usually get pre-picked strawberries but we pick our own blueberries. Why? Well, all of that bending down over the strawberries gets to be a lot and the cost of the difference isn’t significant enough. Basically, it saves us time and effort which makes the small additional cost worth it for us. Then, with 4 of us picking blueberries it tends to go quickly. Well, except this year. This year I am 9 months pregnant and my dad has a sore foot so he couldn’t help. On top of that, I got stung by a bee and I’m minorly allergic. These blueberry muffins made it all worth it though! 

Next, on to peach season!

What is your favorite thing to do with blueberries?

Each year I freeze 2-3 quarts of blueberries and then I use them in my oatmeal daily with a dab of honey. I’m not someone who gets sick of eating the same thing everyday so I can eat this for breakfast for weeks on end!

Bakery Style Blueberry Muffins

A LARGE and in charge blueberry muffin.

Print Recipe Pin Recipe

Course Breakfast

Cuisine American

Ingredients

  

• 2 cups flour
• 1 cup sugar
• 1 cup blueberries can be fresh or frozen
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1/2 cup melted butter can use lard, oil, or shortening

Instructions

 

• Preheat oven to 350.
• Mix all dry ingredients.
• Add eggs and milk. Beat well.
• Add melted butter. Beat well.
• Stir in the blueberries.
• If you are not using paper liners, you will want to grease your muffin cups.
• In a large muffin pan, fill each cup 3/4 to almost full.
• Sprinkle sugar over the top before baking.
• Bake at 350 for 30-45 minutes.

Keyword blueberry, large muffins, muffin, muffins