Hey guys! I am super excited to introduce you to my amazing new contributor Jill from Foodtastic Mom. She makes the best recipes and take mouthwatering photos! Check out her blog and follow her on
Salutations from Cincinnati, Ohio! I’m Jill and I blog at Foodtastic Mom. I’ve been drooling over Parrish’s recipes for a few months now,
so when she posted a call for guest writers on her blog, I jumped at the chance. Thanks so much for
having me here at Life with the Crust Cut Off!
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!
- for the topping:
- ⅓ c. coarse (or raw) sugar
- ⅓ c. all-purpose flour
- 4 T. unsalted butter, cold and cut into four pieces
- for the muffins:
- 1½ c. all-purpose flour
- ¾ c. granulated white sugar
- 2 t. baking powder
- ½ t. salt
- ⅓ 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, ⅓ 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 ½ 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 ⅓ 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
- Divide batter evenly between 6 muffin cups (about ½ 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.
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