It’s blueberry season! The town that I live in hosts one of the biggest Blueberry Festivals in the country. Every year the festival is held on Labor Day weekend and our town is flooded with visitors who come to enjoy the various blueberry concoctions vendors come up with. Blueberry ice cream, donuts, shakes, cobbler and more!
Just this past week, I picked up a bag of fresh blueberries at the Farmer’s Market and decided to bake a batch of blueberry muffins. A sweet pastry and warm cup of coffee is my favorite way to start the morning! I found this recipe on Pinterest, and it was so scrumptious! The muffins taste just like my local bakery favorites!
Bakery Style Blueberry Muffins – recipe adapted from Ambitious Kitchen
Yield: 12 muffins
Ingredients:
Topping:
½ cup flour
½ tsp cinnamon
1/3 cup brown sugar
3 tablespoon butter, melted
Muffins:
2 cups flour
1 cup sugar
2 tsp baking powder
¼ tsp salt
½ cup butter
2 eggs, room temperature
½ cup milk
½ tsp vanilla
2 cups fresh blueberries (frozen will also work)
Directions:
Preheat oven to 400 degrees. Line muffin tin with 12 liners and cooking spray.
Add the butter required for the muffins to a large saucepan over medium heat. Heat, stirring constantly, until the butter is golden brown. Remove from heat and allow to cool before transferring to another dish to completely cool. Set aside.
To make the crumble topping: whisk together the flour, cinnamon, and brown sugar in a small bowl with a fork. Add the 3 tablespoons of melted butter and mix until combined into pea size crumbles. Place in the fridge until ready to use.
To make the muffin batter: combine the flour, baking powder and salt together in a large bowl. In a separate bowl, whisk together the brown butter (from the stovetop earlier) and the sugar. Add the eggs in one at a time. Add in milk and vanilla and mix just until combined.
Slowly add the dry ingredients to the wet ingredients and mix just until combined. Lastly, toss the blueberries in 2 tbsp of flour to coat evenly before gently mixing them into the batter.
Evenly separate among the 12 muffin liners and top with the crumble topping. Bake for about 24 minutes or until lightly golden and a toothpick inserted into the middles, comes out clean.
Best served warm! Enjoy!
