The Wild Blueberry Muffin from Au Bon Pain features plump wild blueberries bursting within a moist, tender crumb, topped with a golden, lightly crisp sugar crust for a delightful blend of sweet and tangy flavors.
Equipments
- Mixing bowls
- Measuring cups
- Measuring spoons
- Whisk
- Spatula
- Electric mixer (optional)
- Muffin tin
- Paper muffin liners
- Ice cream scoop or spoon (for portioning batter)
- Cooling rack
- Oven
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1 1/2 cups wild blueberries (fresh or frozen)
- 2 tablespoons turbinado sugar (for topping)
Using fresh or frozen wild blueberries makes a significant difference in the muffin's texture and flavor, with frozen berries helping to keep the batter from becoming too watery. Softened unsalted butter ensures a tender crumb and even mixing with the sugar and eggs for proper leavening. Whole milk and sour cream together contribute to the moistness and slight tanginess, vital for balancing sweetness. Measuring your ingredients accurately, especially leavening agents like baking powder and baking soda, will affect how well your muffins rise. Your Wild Blueberry Muffin copycat from Au Bon Pain will burst with juicy blueberries and feature a delicate crisp sugar crust, mirroring the original's perfect sweet and tangy blend.
Instructions
- Preheat oven to 375°F (190°C).
- Line muffin tin with paper liners.
- In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, using an electric mixer or whisk, cream softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, mixing well after each addition.
- Add vanilla extract and mix to combine.
- Mix in sour cream and milk until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until just combined; do not overmix.
- Gently fold in wild blueberries using a spatula.
- Use an ice cream scoop or spoon to divide the batter evenly among muffin liners.
- Sprinkle turbinado sugar generously on top of each muffin.
- Bake for 20-25 minutes, or until tops are golden and a toothpick inserted comes out clean.
- Let muffins cool in tin for 5 minutes, then transfer to a cooling rack.
- Serve warm or at room temperature.
Substitution
The Wild Blueberry Muffin copycat recipe from Au Bon Pain captures the essence of juicy wild blueberries enveloped in a moist, tender crumb with a golden, crisp turbinado sugar topping. If wild blueberries are unavailable, you can substitute with fresh or frozen cultivated blueberries, adjusting baking time slightly due to moisture differences. Using frozen wild blueberries is convenient but avoid thawing beforehand to prevent batter color bleeding and sogginess. Sour cream can be replaced with plain Greek yogurt to maintain moisture and tang without altering texture significantly. Ensure you use paper muffin liners to prevent sticking and facilitate easy removal after baking.
Tips
Ensure your butter is properly softened to achieve a light and fluffy creamed mixture, which helps create a tender crumb in your Wild Blueberry Muffins. When mixing dry and wet ingredients, avoid overmixing; just combine until no streaks remain to prevent dense, tough muffins. Gently fold in the wild blueberries using a spatula to minimize breaking the berries and staining the batter. Use an ice cream scoop for even portioning to ensure consistent baking and uniform muffin size for your finished product.
Nutritions
The Wild Blueberry Muffin from Au Bon Pain provides a good source of antioxidants and vitamins, primarily from the wild blueberries rich in vitamin C and dietary fiber. Each muffin contains a balanced amount of carbohydrates from all-purpose flour and granulated sugar, providing energy to fuel your day. Butter and eggs add essential fats and protein, contributing to satiety and muscle repair. Your intake of calcium and probiotics is enhanced by the inclusion of whole milk and sour cream, supporting bone health and digestion.
Storage
Store your Wild Blueberry Muffins in an airtight container at room temperature for up to 2 days to maintain their moist texture and crisp sugar crust. For longer storage, place the muffins in a resealable plastic bag and freeze them for up to 3 months, ensuring they are completely cooled before freezing. Thaw frozen muffins overnight in the refrigerator or for a few hours at room temperature to enjoy their fresh-baked flavor.
Variation or Alternatives
You can substitute sour cream with Greek yogurt to add extra protein while maintaining moisture in the muffins. Using frozen wild blueberries is convenient, but thaw and drain them to prevent excess liquid from affecting batter consistency. Incorporate lemon zest into the batter for a refreshing citrus twist that enhances the natural tartness of the blueberries. Consider replacing turbinado sugar topping with a crumbly streusel made from brown sugar, flour, and butter for added texture and richness.
Allergies
Your Wild Blueberry Muffin contains common allergens such as eggs, dairy (butter, whole milk, sour cream), and wheat (all-purpose flour). People with egg, milk, or gluten sensitivities should avoid this muffin or seek allergy-friendly alternatives. The presence of wild blueberries is generally safe but always check for individual fruit allergies.
Why this recipe?
Wild Blueberry Muffin from Au Bon Pain is cherished for its burst of fresh, juicy blueberries and balanced sweetness, delivering a satisfying treat with every bite. The muffin's moist, tender crumb and subtle hint of vanilla make it a perfect breakfast or snack option that appeals to a wide audience. You'll find replicating this recipe worthwhile because it offers control over ingredient quality and freshness, enhancing flavor and nutrition. Mastering the copycat version allows you to enjoy this bakery favorite anytime while customizing it to suit your taste preferences.