Panera Wild Blueberry Muffins
Copycat of Panera's jumbo wild blueberry muffins — tender, buttermilk-rich muffins packed with wild blueberries and finished with a crumbly sugar-and-butter topping. Makes 6 jumbo muffins.
⏱️ Prep: 15 min🍳 Cook: 30 min🍽️ Makes 6
Nutritionper 1 jumbo muffin›
360
Calories
5g
Protein
52g
Carbs
15g
Fat
Ingredients
| 1/3 cup (70 g) | coarse or raw sugar (topping) |
| 1/3 cup (40 g) | all-purpose flour (topping) |
| 4 tbsp (55 g) | unsalted butter, cold and cut into four pieces |
| 1 1/2 cups (190 g) | all-purpose flour (muffins) |
| 3/4 cup (150 g) | granulated white sugar |
| 2 tsp | baking powder |
| 1/2 tsp | salt |
| 1/3 cup (80 ml) | vegetable oil |
| 1 | large egg |
| ~1/3 cup (80 ml), see instructions | old-fashioned buttermilk (enough to bring liquid to 240 ml / 8 fl oz total) |
| 2 tsp | vanilla extract |
| 1 cup (150 g) | frozen wild blueberries |
Instructions
- Preheat the oven to 200°C (400°F). Line a 6-cup jumbo muffin pan with paper liners.
- For the topping, combine the coarse sugar, 1/3 cup flour and cold butter in a small bowl. Using a pastry cutter, mix until fine and crumbly. Refrigerate while you make the batter.
- In a large bowl, whisk together the 1 1/2 cups 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 to bring the liquid to 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 fold gently until evenly distributed.
- Divide the batter evenly among the 6 muffin cups (about 1/2 cup each). Sprinkle the top of each muffin generously with the topping.
- Bake on the center rack for 28–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely. Store in an airtight container for up to 2 days.