Imagine biting into a perfectly moist, bursting-with-blueberries muffin that rivals your favorite café treat - without leaving home or spending a fortune! These copycat Panera Wild Blueberry Muffins are about to become your new breakfast obsession, promising bakery-quality goodness that will make your mornings absolutely delightful. Whether you're a seasoned baker or a weekend kitchen warrior, this recipe guarantees restaurant-style muffins that will have your family and friends begging for more!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 2 cups wild blueberries
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or generously grease with butter or non-stick cooking spray.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and prevents lumps.
- In a separate medium bowl, whisk together the granulated sugar, melted butter, buttermilk, and eggs until well combined and smooth. The buttermilk will help create a tender, moist muffin texture.
- Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to overmix, as this can lead to tough, dense muffins.
- Carefully fold in 1 1/2 cups of wild blueberries, reserving 1/2 cup for topping. Toss the blueberries in a light dusting of flour to prevent them from sinking to the bottom of the muffins.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the remaining blueberries on top of each muffin.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a simple glaze for extra sweetness before serving.
Tips
- Use fresh or frozen wild blueberries for the most authentic flavor and texture.
- Always dust blueberries in a little flour to prevent them from sinking to the bottom of the muffins.
- Do not overmix the batter - mix just until ingredients are combined to keep muffins tender.
- For extra moisture, ensure your buttermilk and eggs are at room temperature.
- Check muffins a few minutes early to prevent overcooking - every oven is slightly different.
- Let muffins cool in the pan for 5 minutes before transferring to prevent breaking.
- For a bakery-style finish, sprinkle a little granulated sugar on top before baking for a crisp, sweet crust.
Nutrition Facts
Calories: 340kcal
Carbohydrates: 52g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
