O.k. I was on a mission to find the closest replacement for Costco’s Blueberry Muffins. I tried 4 or 5 different recipes, with only one being a true bust (I messed with the recipe so much that I threw the whole batch out … the muffins were gummy and I had to scrape them off the muffin liners). This, right here, is the closest I will ever get because I’m not taking the chance of wasting any more of these delicious blueberries! This recipe was adapted from here. Take a look at the picture of the muffins on that page … that’s what these looked like! Yum! This recipe would be wonderful baked in loaf pans (maybe to standard-sized) … for about an hour or so. The texture would be firm enough to slice and make french toast with it (if you are that kind of a person *grin*).
- 3 cups of all-purpose flour
- 1 1/2 Tablespoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter (1 1/2 sticks), softened
- 2 cups sugar
- 2 large eggs
- 1 Tablespoon vanilla extract
- 1 1/2 cup plain yogurt
- 2 cups blueberries (I used still frozen berries)
Preheat oven to 375°F with a rack in middle of the oven.
In a mixing bowl, whisk together the dry ingredients—the flour, baking soda, baking powder, and salt.
In a large mixing bowl, beat the butter and sugar together, until fluffy (easiest and best consistency if using an electric hand mixer or Kitchenaid). Add the eggs to the mixture one at a time, beating well after each one (at this point, it should look like fluffy frosting). Now, add the vanilla and mix in well.
Add one third of the dry ingredients to the butter/sugar/egg mixture and beat until just incorporated. Mix in one third of the yogurt. Repeat until all the flour and yogurt are mixed in. Do not over mix (though, for this entire process I used my electric hand mixer and the batter remained light and fluffy, unlike the rocks I ended up with the first time, where I gently mixed in all the ingredients by hand)!
Gently fold the blueberries into the mixture (I found it easiest to sprinkle the frozen berries over the entire surface of the batter, instead of in a giant pile in the center).
Place a muffin liner in each well of the muffin tin, or if you don’t have muffin liners, coat the inside of the muffin tin wells with vegetable oil or butter with a pastry brush or with cooking spray. Distribute the dough equally among the cups (I use a standard ice cream scoop). Don’t be afraid to fill them high.
Place in the oven and bake until the muffins are golden brown, about 25 to 30 minutes. Test with a tooth pick to make sure the centers of the muffins are done. Let the muffins cool in the muffin tin for 5 minutes, then remove them from the tin and let sit on a wire rack for 10 more minutes. Serve slightly warm. If you have any left once they are cool, store in a sealed container so they don’t dry out.
Yield: Makes 12-16 standard muffins.