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Bakery Style Blueberry Muffin Recipe
These huge and delicious blueberry muffins are so good, they won’t last long! To make this blueberry muffin recipe, you will need a jumbo (Texas-sized) muffin pan.
Servings: 6 muffins
- ½ cup butter softened to room temperature
- 1 ¼ cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- ½ tsp salt
- 2 tsp baking powder
- ½ cup milk
- 2 cups blueberries washed, drained and picked over
- 1 tbs fresh lemon zest
- 1 tsp vanilla
- 3 tbs coarse sugar (also known as sanding sugar)
Preheat the oven to 375F/190C degrees F.
Cream the butter and 1 1/4 cups sugar until light.
Add the eggs, one at a time, beating well after each addition. Add vanilla and lemon zest.
Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
Line a jumbo (Texas) muffin tin with cupcake liners (I use lotus-shaped parchment ones), and fill with batter. Sprinkle the 3 tablespoons sugar over the tops of the muffins, and bake at 375 degrees for about 40-45 minutes.
Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day.
May be made in a standard-size muffin tin, but bake for 30-35 minutes. It will make 12 standard-sized muffins.
Serving: 1muffin | Calories: 537kcal | Carbohydrates: 89g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 97mg | Sodium: 362mg | Potassium: 298mg | Fiber: 2g | Sugar: 54g | Vitamin A: 610IU | Vitamin C: 6.1mg | Calcium: 117mg | Iron: 2.5mg