Why pay good money for a bakery style muffin when you can make your own? These big and beautiful blueberry muffins will give your local bakery a run for their money!
Who's ready for more muffins? If you raised your hand, you have my husband to thank for this recipe. He and I both realized that my muffin stash had been depleting rapidly, so it was time to make another batch. When I asked him what kind I should make, he immediately said that he wanted blueberry ones.
Yes, I know that I have tons of blueberry muffin recipes on the blog, like this one, this one, this one, this one, this one, and this one, but it was time for a change. I wanted a big, fabulous blueberry muffin like the kind you'd find in a bakery. Something substantial.
Enter these muffins.
The original recipe made six giant muffins, but since I don't own a jumbo muffin pan, I made 9 standard ones instead. My muffins were big and beautiful. I made them a tad bit healthier by substituting the canola oil for some homemade applesauce. Just pretend that the crumb topping wasn't there to cancel out the healthy part of the muffins, mmmkay?
My husband said that these were the best blueberry muffins to date, and he even compared them to the ones you'd buy at a specialty breakfast restaurant. Addie and I also loved them, so I think these will be added to our muffin rotation.
Bakery style buttermilk blueberry muffins with crumb topping
- 1 and 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup unsweetened applesauce
- 1 large egg
- 2 teaspoons vanilla
- 1/3 cup buttermilk (I used 2% milk with a splash of white vinegar)
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup (4 Tablespoons, or half a stick) unsalted butter, cut into pieces
Preheat your oven to 400 degrees F. Generously grease a muffin pan and set it aside.
In a large bowl, whisk together the flour, sugar, salt and baking powder. Set aside.
In a measuring cup, measure out the 1/3 cup of applesauce. Add the egg and vanilla. Then add enough buttermilk until the contents reach 1 cup (you'll need about 1/3 cup of buttermilk). Mix everything together very well.
Add the applesauce mixture into your large bowl with the dry ingredients. Stir until everything is almost completely mixed together. Slowly fold in the blueberries and do not overmix the batter. Evenly transfer the batter into your prepared muffin pan.
In a medium sized bowl, mix together the sugar, flour and cinnamon. Cut in the butter with a fork or use your hands until the mixture resembles wet sand. (Note: I tried cutting the butter in with a fork, but the mixture didn't come together. Once I rolled up my sleeves and used my hands, everything came together very quickly and easily.)
Generously top each muffin well with the crumb mixture.
Bake in your preheated oven for 22-27 minutes or until a toothpick inserted in the center comes out clean (mine baked for 25 minutes). Allow muffins to cool before serving.
Muffins should be stored in an airtight container and will keep for several days. They can also be frozen and thawed.
Yield: Recipe claims it will make 12 muffins, but I only got 9
Source: Barely adapted from Sticky Gooey Creamy Chewy; originally adapted from Allrecipes.com