Sunday, July 10, 2011

Farm Fresh Bakery Style Blueberry Muffins

I told you some things were worth re-posting.

These muffins are seriously incredible and I posted them so long ago that I thought I should share them again. Don't worry, I will post something new next week. If you have not made these yet, then you should! A good friend of mine has a local farm in Maryland, Farm at Home. We headed out there and ended up picking six pounds of blueberries. That is clearly more than Zack and I could eat before they went bad, so I went to town on the blueberries. We had these muffins, blueberry pie, and blueberry soup. That is of course in addition to the handfuls we were eating throughout the week.

Anyway..back to these muffins. They are my favorite muffins. I personally think they are better than anything you can find at a local bakery.

Bakery Style Blueberry Muffins
recipe from Baked Perfection

makes 12 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, dusted in flour


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 Fahrenheit. 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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