Loaded with fresh blueberries, these Bakery Style Blueberry Muffins are a great way to start the day!
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All jokes aside, one of our favorite things about the curling club is actually not the sport itself. It’s all of the awesome new friends we met throughout the season. Back in college, it was so incredible easy to meet new friends. But once you get older (especially if you move to a new city), it can be hard to meet friends. It’s taken us a number of years, but the curling club has proven to be a great source of new friends.
One of these aforementioned friends insists on calling me the muffin man. I’m not sure she actually knows my name. I’m just the muffin man. Sometimes I’m the muffin man who lives on Drury Lane. That’s actually how she introduces me to new people. “Hey, have you met my friend, the muffin man? He actually is the muffin man.” I think this nickname came about because I often took leftover baked goods into the curling club. Cakes, cookies, and yes even muffins. I mean, I love to bake. And I don’t want to waste any food!
In an effort to live up to my moniker as the muffin man, I decided to whip up a batch of Bakery Style Blueberry Muffins. Blueberry muffins have always held a special place in my heart, and I am a little shocked that I’ve never shared a blueberry muffin recipe here. As a little boy, my mom would sometimes bake blueberry muffins on Sunday morning. You knew it was going to be a good day when you smelled fresh blueberry muffins in the oven!
Before I started writing Spiced, I worked in a local bakery for several months. I learned quite a few things (both good and bad) about professional bakeries, and one of the tricks that has always stuck with me is topping muffins with a layer of coarse sugar. It’s not a healthy trick by any means, but it sure does produce some awesome looking muffins, right?
Another bakery trick is using the right type of flour for what you are baking. (This isn’t really a “trick” per se. It’s more just using the right ingredients for the job, but let’s just go with it.) I’m not going to launch into a detailed explanation of various types of flour here. I mean, I don’t want to bore you all to death talking about the protein content of different flours.
Instead, I’m just going to say that pastry flour is the key to producing tender baked goods. Typically reserved for pie crusts, biscuits and scones, pastry flour can also be used in muffins…and the result is quite nice! You end up with a dense yet fluffy (yes, that’s possible) muffin that is quite irresistible. Seriously, I dare you to eat just one of these Bakery Style Blueberry Muffins. They’re insanely delicious! (Just for reference, you can absolutely use all-purpose flour for this recipe. The muffins will still be tasty!)
Another secret to producing perfect muffins? Using the right bakeware. For these blueberry muffins, I used the Jumbo Muffin Pan from Fat Daddio’s. As you guys have probably noticed, I’m a huge fan of Fat Daddio’s bakeware. Their bakeware is professional quality and it performs beautifully in the oven. The anodized aluminum muffin pan heats faster and cools quicker, and it will never rust, flake, peel or chip. I like my bakeware to perform the same way years from now that it did on Day 1. And that’s where Fat Daddio’s comes in!
I used the Jumbo Muffin Pan for these blueberry muffins, but Fat Daddio’s also makes a variety of uniquely-shaped muffin tins. For instance, their Crown, Heart or 3-Tier Cake Pans would all produce some pretty cool shapes for your blueberry muffins!
So grab some fresh summer blueberries and bake up a batch of these Bakery Style Blueberry Muffins this weekend!
What is your favorite type of muffin? Oh, and do you know the muffin man?
Bakery Style Blueberry Muffins
For the Muffins
For the Sugar Topping
- 2 Tbsp unsalted butter melted
- 3 Tbsp sanding sugar or another coarse sugar, such as turbinado
- Grease and flour jumbo muffin pan or line with paper liners; set pan aside.
- Preheat oven to 400°F.
- In a large bowl, sift together the flour, sugar, baking powder and salt; stir until well combined.
- In a separate bowl, whisk together the eggs, milk, vanilla and melted butter.
- Add the liquid mixture to the dry mixture; stir until just barely combined. (Note: Take care not to overmix the batter at this stage. The batter may look lumpy.)
- Carefully fold the blueberries into the batter until well combined. (Tip: To prevent blueberries from sinking to the bottom of the muffins, toss the fresh berries in 1 Tbsp of flour before folding them ingto the batter.)
- Fill each muffin liner just over ½ full. (Tip: Do not overfill or the muffins will overflow as they bake!)
- Bake at 400°F for 20-30 minutes, or until a toothpick inserted into a muffin comes out mostly clean.
- Let muffins cool for about 10 minutes.
- For the Sugar Topping, brush tops of cooled muffins with the melted butter. Place sanding sugar in a shallow dish and dip tops of muffins into sugar.
This is a sponsored post written by me on behalf of Fat Daddio’s.
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