Copycat Panera Wild Blueberry Muffins are a sizeable treat you’ll want to wake up for. They are bursting with blueberry flavor and topped with buttery streusel.
My family and I live just a few blocks from a Panera. This is dangerous, I assure you, especially when our township gifted us with a sidewalk on our busy road a few years back. Now I can walk or bike, pretend I am Parisian (ha!) and justify frequent trips for baguettes, iced coffees and muffins. I am burning calories, after all (seriously, it’s a FEW blocks, I’m delusional).
Lately, I’ve been obsessed with their Wild Blueberry Muffins. It’s just a blueberry muffin, but something about the course sugar crunch on top and the dense, bakery goodness underneath has just captivated me. So I decided it was high-time I baked a copycat batch myself.
I did some looking on the Interwebs, searching for dense, bakery-style muffins, and the recipe I liked best was thanks to Sticky Gooey Creamy Chewy. I made just a few changes to her original recipe and guess what? You’d think you’d trekked all the way to Panera for these babies! A six-capacity, jumbo muffin tin I think is a must for these. But other than that, no exotic ingredients or equipment is required. Easy-peasy as my kiddos would say. What are you waiting for? Bake a batch and impress your friends!
- 1/3 c. coarse (or raw) sugar
- 1/3 c. all-purpose flour
- 4 T. unsalted butter, cold and cut into four pieces
- 1 1/2 c. all-purpose flour
- 3/4 c. granulated white sugar
- 2 t. baking powder
- 1/2 t. salt
- 1/3 c. vegetable oil
- 1 large egg
- old-fashioned buttermilk (see directions for measurement)
- 2 t. vanilla extract
- 1 c. frozen wild blueberries
- Preheat oven to 400 degrees. Line one 6-cup jumbo muffin pan with paper liners.
- In a small bowl, combine the coarse sugar, 1/3 cup flour and cold butter. Using a pastry cutter, mix the topping well, until it is fine and crumbly. Store in refrigerator while making muffin batter.
- In a large bowl, whisk together the 1 and 1/2 cups of flour, sugar, baking powder and salt. In a 1-cup glass measuring cup, measure the oil and add the egg. Whisk together. Pour in enough buttermilk until liquid is 8 fluid ounces... a little more than 1/3 cup of buttermilk. Add the vanilla and whisk again.
- Pour the wet mixture into the dry mixture and stir gently with a wooden spoon or spatula until just a few streaks of flour remain. Add the blueberries and mix gently until evenly distributed in the muffin batter.
- Divide batter evenly between 6 muffin cups (about 1/2 cup batter each). Sprinkle the top of each muffin generously with the topping.
- Bake muffins on the center rack of oven for 28 - 30 minutes, or until toothpick inserted in center of muffin comes out clean. Allow to cool completely. Store in an air-tight container for up to 2 days.