Bakery Style Blueberry Muffins

Blueberry season is at its prime right now in Ontario, so my family's fridge is filled to the brim with farm fresh blueberries from local pick-your-own farms. This has made it the perfect time to work on crafting my own recipe for blueberry muffins based off of the famous Jordan Marsh's classic recipe.

Adjusting this recipe was a lot of fun and allowed me to come up with a recipe that appeals to my whole family. I hope you enjoy it as much as we do.

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Ready in: 40 minutes

Serves: 12 muffins

Ingredients:

• 1/2 cup unsalted butter, softened (113g)

• 3/4 cups white granulated sugar (150g)

• 2 eggs

• 1 teaspoon vanilla extract

• 1 and 3/4 cups all purpose flour + 1/4 cup (238g + 34g)

• 1/2 teaspoon salt

• 2 teaspoons baking powder

• 1/2 cup European butter milk

• Zest of one lemon

• 2 cups fresh blueberries, washed and drained (380g)

• Topping: 3 tablespoons brown sugar

Process:

1. Preheat the oven to 375 degrees F.

2. Cream together butter and white granulated sugar until light and creamy.

3. Add the eggs one at a time, beating well between each addition. Add in vanilla extract and beat one last time.

4. In a separate bowl, sift and whisk together 1 and 3/4 cups of all purpose flour, baking powder, and salt.

5. Add the dry ingredients to the creamed mixture in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix only until the last of the flour streaks are incorporated.

6. Crush 1/2 cup blueberries with a fork and mix into the batter along with the zest of one lemon.

7. Toss the remaining 1 and 1/2 cup of blueberries in 1/4 cup of flour and then fold into the batter.

8. Line a standard 12 cup muffin tin with cupcake liners and divide the muffin batter among the 12 cups. Sprinkle brown sugar over the tops of each muffin and bake in the preheated oven for 30-35 minutes.

9. Remove the muffins from the oven and let them cool for 5 minutes in the muffin tin, then transfer them to a wire cooling rack to finish cooling for at least 30 more minutes.

Tips:

Make sure that all of the ingredients are at room temperature.

Do not over mix after adding the last of the flour. This will result in the development of too much gluten and will result in dense, chewy muffins.

Tossing the whole blueberries in flour before folding them into the muffin batter prevents them from sinking to the base of the muffin.

Click to Print:

Petra's Cookbook_ Blueberry Muffins.pdf

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