Sunday, May 28, 2017

Copycat department store blueberry muffins


These blueberry muffins were once the rage of a Boston-area department store. Have one bite and you'll understand!
You all know by now that I am a muffin fiend. I'm obsessed. Don't believe me? Well, I've posted about 70 muffin recipes (including ~13 blueberry ones) on my blog since its inception. Seventy!! I seriously think I have a problem and seriously need to rename my blog to Eva Bakes Muffins. Ha!

Anyway, an online friend of mine told me about these muffins that a department store was famous for. Apparently, countless shoppers would go shopping at this Boston area department store and stop upstairs for a muffin. Unfortunately, the store was acquired by another department chain and the muffins eventually went away.

But never fear - here is the recipe! In case you are wondering how these compare to the 70 other muffin varieties that I have made, these are definitely one of the best. With a crispy, crackly top and soft, fluffy interior, I couldn't stop eating this muffin. The next time I bake these, I will try to find a way to make it a bit healthier so I may try substituting half of the flour with whole wheat and cut down on the butter.

Enjoy!

Copycat department store blueberry muffins 
  • 1 stick (8 Tablespoons) butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup milk of choice
  • 2 and 1/2 cups blueberries, fresh preferred (but frozen is OK)
  • granulated or coarse sugar, for sprinkling
Directions
Preheat your oven to 375 degrees F. Generously grease or line a standard muffin pan and set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.

Add in the eggs, one at a time, until each is thoroughly blended. Add in the baking powder, salt and vanilla.

Turn the mixer to low and alternatively add the flour and milk, beginning and ending with the flour. Mix until everything just comes together. A few dry streaks may remain.

Mash about 1/2 of the blueberries and gently fold these in with the whole blueberries into the batter.

Evenly distribute the batter into your muffin pan and sprinkle the tops with the sugar.

Bake in your preheated oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool before serving.

Muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for a few days. They can also be frozen and thawed.

Yield: 12 muffins

Source: King Arthur Flour

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