Normally, I like my muffins healthy. Whole grains and low fat… But sometimes….. Well, sometimes I just crave one of those “bad” muffins. You know, the kind found in bakeries and coffee shops across North America. Cupcakes in disguise! These fill that hole. Soft, sweet pillows of blueberry deliciousness.
(pictures updated on February 3, 2018)
A great treat for your friends and family, or a perfect addition to bake sales. Keep these in mind whenever you’re looking for a crowd pleasing muffin.
Bakery Style Blueberry Muffins
Recipe Type: breakfast / dessert
Makes: 12 muffins
- 2/3 cup Grapeseed Oil (or other neutral tasting oil)
- 1 cup Plain Non-Dairy Milk (I used unsweetened almond)
- 2/3 cup Plain Non-Dairy Yogurt 1
- 1 tsp Vanilla Extract
- 2 tbsp Ground Flaxseed
- 5 tbsp Hot Water
- 3 cup All-Purpose Flour
- 1 cup Granulated Sugar
- 3 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 2 cups Fresh Blueberries
Preheat oven to 450°F and line muffin pan with paper liners.
In a small dish, stir together the flaxseed and water. Allow to sit for 5 – 10 minutes until it thickens. Give it a good beating with a fork.
Whisk together the oil, milk, yogurt, vanilla, and flaxseed mixture until thoroughly combined. Set aside.
Whisk together the flour, sugar, baking powder, baking soda, and salt. Add the blueberries and gently toss to coat with flour. Add the wet ingredients and mix with a spoon until just combined (some lumps are ok, but no dry spots).
Evenly divide the batter between 12 lined muffin cups (the batter will be mounding).
Bake at 450°F for 5 minutes. Keep the muffins in the oven (do not even open the door), and reduce the temperature to 375°F. Bake for another 18 – 23 minutes (until an inserted toothpick comes out clean).
Allow to cool for 5 minutes in the pan before transferring them to a wire rack.
1. Choose a thick, mild flavoured yogurt. I use unsweetened coconut Yoso. If you can’t find a suitable yogurt, my Sour Cream makes a great replacement.
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