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Home » Recipes » baking » Copycat Panera Wild Blueberry Muffins

April 10, 2014

Copycat Panera Wild Blueberry Muffins

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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.

Copycat Panera Wild Blueberry Muffins by Foodtastic Mom

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. 

Copycat Panera Wild Blueberry Muffins by Foodtastic Mom

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!

Copycat Panera Wild Blueberry Muffins by Foodtastic Mom

 

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Copycat Panera Wild Blueberry Muffins

Ingredients

for the topping

  • 1/3 c. coarse or raw sugar
  • 1/3 c. all-purpose flour
  • 4 T. unsalted butter cold and cut into four pieces

for the muffins

  • 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

Instructions

  • 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.

Notes

Adapted from Sticky Gooey Creamy Chewy
Copycat Panera Wild Blueberry Muffins

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Found In: baking, breakfast

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Comments

  1. Coreen Hart says

    April 29, 2017 at 12:58 pm

    Wow! We love blueberry muffins at our house, but don’t buy them often. Now this special topping has hit my sweet tooth – at least in theory – and I have to make them! The two full cups of blueberries is luxurious! The crunchy streusel topping is the first thing you taste, followed by sweet cake-like batter and the abundant blueberries. I have a blueberry bush on the patio in a large blue half barrel. and in a couple of months will be able to makek these with our own blueberries. Has anyone tried these with strawberries or raspberries? If so, how did they come out?

    Reply
    • foodtasticmom says

      May 20, 2017 at 3:37 pm

      What a great comment, thank you so much! I bet raspberries would be equally as good but I have not tried them. I have a feeling fresh strawberries might be a little to “wet” for this recipe.

      Reply
    • Anne Peters says

      March 12, 2019 at 10:38 pm

      As I read the ingredients, I was wondering if you could use fresh instead of frozen blueberries.you answered my question.

      Reply
  2. Cara Cepat Tidur says

    June 02, 2017 at 7:02 pm

    What a delicious muffin! I printed this recipe and my wife made it for me.. it is sooo delicious and addictive 😀

    Reply
    • foodtasticmom says

      June 04, 2017 at 10:37 am

      Thank you so much Cara! I am so glad you and your wife enjoyed these muffins!

      Reply
  3. Peggy says

    October 11, 2017 at 10:10 pm

    I wonder if cranberries would work in this recipe?

    Reply
    • foodtasticmom says

      November 16, 2017 at 11:01 pm

      Yes I think they would. You might want to roughly chop them a bit – to help them bake more evenly.

      Reply
  4. Crystal says

    November 08, 2017 at 12:22 pm

    These really were delicious. But instead of the streusel topping I made a glaze and applied 10-15 minutes before taking them out of the oven. The glaze cooked on and made a wonderful sweet crunch on top, just like Panera. I also cooked in a regular sized muffin tin and they were done in 20-25 minutes. I also didn’t have buttermilk so I used about a quarter cup of vanilla Greek yogurt in place of some of the milk. Still wonderful. My daughter loves them and I will definitely be making them again!

    Reply
    • foodtasticmom says

      November 16, 2017 at 10:53 pm

      Wonderful – and I am impressed with your kitchen innovations 🙂

      Reply

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My name is Jill and I share simple and delicious, family-friendly recipes. I want you to feel super in YOUR kitchen!

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