Blueberry Muffins by Magnolia Bakery

Blueberry Breakfast Muffins

Hello March!

As a baker, you probably buy more food as ingredients, than actually eating the food itself. I buy blueberries to make blueberry muffins. I have booked a vacation to NYC this Summer, and I want to get into the mood. Well, more like food-mood of all the things I want to eat when I'm there.

I'm not sure if there is a bakery in NYC more iconic than Magnolia Bakery. I immediately went there the first time I visited New York. I was on a 'Sex and the City'-tour (of course), and we got their infamous cupcakes. I went inside the bakery to order some sweet things for myself as well, such as: chocolate swirl cheesecake, macademia cheesecake, and peanut butter blondies. Yum!

Do you guys have any suggestions on what to try in NYC? I went to a lot of bakeries you suggested the last time I was there.

Taste: 5- out of 5
Consistency: 5 out of 5
Overall appeal: 5 out of 5

Blueberry Muffins: The Complete Magnolia Bakery Cookbook

- 3 cups flour
- ¾ cup sugar
- 1 ½ tablespoons baking powder
- ¾ teaspoon salt
- 2 large eggs, beaten
- 1 ½ cups buttermilk
- 6 tablespoons unsalted butter, softened
- 1 ½ teaspoons vanilla extract
- 1 ½ cups blueberries, lightly coated with flour
- 1 tablespoon sugar (for sprinkling)

- Preheat oven to 350 degrees F. Grease well a 12 cup muffin pan.
- In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful not to overmix. Batter may be lumpy. Gently fold in the blueberries into the batter.
- Fill the muffin cups about three-quarters full. Lightly sprinkle with the remaining 1 tablespoon of sugar.
- Bake for 20 - 22 minutes until lightly golden or a cake taster inserted into center of muffin comes out with moist crumbs attached. Do not overbake.

Blueberry Breakfast Muffins


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