Sunday, February 15, 2009

Bakery Style Blueberry Muffins

These were amazing!
























I was sick this past week and all I wanted was a blueberry muffin. I had been craving one for a while after eating a less them impressive muffin from Au Bon Pain. I was not about to let a little sickness (actually it was a lot of sickness) keep me from making a muffin. I researched a several recipes online and ended up making my own. These muffins turned out better than I could have ever imagined. In my opinion they are the best muffins I have ever made and much better quality than anything you could find at the local coffee shop. They were even better than the Pumpkin Cream Cheese Muffins I raved about last October. This recipe is simple and delicious so if you love blueberry muffins you have to try this recipe.

Bakery Style Blueberry Muffins

Muffins:

2 eggs
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tsp cinnamon
1/2 cups sour cream
1 1/2 cups blueberries

Topping:

1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.


In a medium bowl mix together flour, salt, baking soda, and cinnamon. In a large bowl beat together eggs, white sugar, and brown sugar. Mix in oil, vanilla, and sour cream. Mix dry ingredients into wet mixture (be sure not to over-mix, batter will be lumpy). Gently fold in blueberries
. Scoop batter into prepared muffin cups so they are 2/3 of the way full.

To make the topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake in preheated oven for 20 minutes.


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