We can’t get enough of Panera Bread’s fluffy blueberry muffins. Their sweet bursts of fruit bring a special touch to our morning routine.
We love how they’re perfectly golden on top which gives them that inviting bakery vibe. There’s no need to stand in line when we can whip these up in our own kitchen.
We’ll show how to create that moist tender crumb that melts in your mouth. The result is a delightful breakfast treat that pairs beautifully with coffee or tea.
Ingredients
We gather these items to replicate the Panera Bread blueberry muffin taste at home. We measure carefully to preserve the iconic fluffy texture.
| Ingredient | Measurement | Additional Notes |
|---|---|---|
| All-purpose flour | 2 cups | Sifted for a softer crumb |
| Baking powder | 2 teaspoons | Ensures a tall rise |
| Salt | 1/2 teaspoon | Balances sweetness |
| Granulated sugar | 3/4 cup | Provides sweetness and a golden hue |
| Unsalted butter | 1/4 cup | Melted and cooled slightly |
| Egg | 1 large | Room temperature for easy blending |
| Milk | 1/2 cup | Whole milk boosts richness |
| Vanilla extract | 1 teaspoon | Heightens flavor depth (optional) |
| Fresh blueberries | 1 cup | Rinsed and patted dry to reduce excess moisture |
We mix the flour with the baking powder and salt before we whisk in the sugar. We combine the melted butter with the egg and milk in a separate bowl. We add the vanilla extract then we gently fold it all together with the dry blend. We coat the blueberries in a small amount of flour to keep them from sinking. We gently stir them in to retain their shape.
Equipment And Tools
We rely on sturdy mixing tools and a 12-cup muffin pan to craft these Panera Bread Blueberry Muffins at home. Proper equipment helps us achieve a uniform rise and tender crumb.
Mixing Tools
- Large mixing bowl to hold the dry ingredients and later the combined batter
- Whisk to evenly incorporate the flour and baking powder for a fluffy texture
- Rubber spatula to gently fold in the fresh blueberries without crushing them
- Measuring cups to ensure accurate flour and milk portions
- Measuring spoons to measure the baking powder and salt precisely
Muffin Pan
We use a 12-cup muffin pan to keep our muffin size consistent. Lining each cup with paper liners or lightly greasing them simplifies cleanup. This pan supports even heat distribution so our muffins bake uniformly.
Directions
We transform simple ingredients into our Panera Bread Blueberry Muffin Recipe with minimal effort. We keep each step intentional to preserve a fluffy texture and moist crumb.
Prep
- Preheat the oven to 375°F (190°C).
- Line a 12-cup muffin pan with paper liners or grease each cup.
- In a large bowl whisk all-purpose flour baking powder and salt until well combined.
- In a separate bowl whisk melted unsalted butter sugar egg milk and vanilla extract until smooth.
- Coat the fresh blueberries in a spoonful of flour from the dry mix. This prevents sinking during baking.
- Add the wet mixture into the dry ingredients stirring until just combined. Do not overmix.
Bake
- Fold the flour-coated blueberries into the batter using a rubber spatula.
- Fill each muffin cup about three-quarters full.
- Place the pan on the center rack.
- Bake for 20 to 25 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes then transfer them to a wire rack.
| Temperature (°F) | Bake Time (minutes) |
|---|---|
| 375 | 20 to 25 |
Make-Ahead And Storage
We prepare our muffin batter in advance. We cover it. We chill it overnight in the refrigerator. In the morning we scoop it into the muffin pan. We bake fresh muffins. This routine saves time on busy days.
We keep leftover muffins in an airtight container at room temperature for up to 3 days. We move them to the refrigerator if we want to extend their life to 5 days. We freeze them for up to 2 months by wrapping each muffin in plastic wrap. Then we place them in a freezer-safe bag.
Below is a quick reference for storage times:
| Storage Method | Time | Temperature |
|---|---|---|
| Room Temperature | 3 days | 70°F |
| Refrigerator | 5 days | 40°F |
| Freezer | 2 months | 0°F |
We thaw our frozen muffins at room temperature. We warm them in a 350°F oven for about 5 minutes. We can also microwave them in short bursts until heated.
Serving Suggestions
We love to enjoy our Panera Bread Blueberry Muffins warm with a cup of coffee or a mug of black tea. We recommend adding a small pat of butter for a creamy contrast. You can spread them with a spoonful of jam or honey for extra sweetness.
These pretty muffins complement a savory brunch spread. We like to pair them with scrambled eggs or fresh fruit salad. You can also sprinkle a bit of powdered sugar on top for a dessert-worthy presentation.
If you want a fun twist for a special occasion try a drizzle of lemon glaze. Simply whisk powdered sugar with fresh lemon juice until it thickens. Drizzle it on top to bring out the muffins’ bright fruity flavor. This tangy accent enhances the natural sweetness of the blueberries.
Conclusion
We love how these homemade treats bring cozy bakery vibes right into our kitchens. The bursts of juicy blueberries and soft texture remind us that simple recipes can also be incredibly rewarding. We hope your mornings feel brighter with each bite and that this recipe becomes one of your go to favorites
We also enjoy experimenting with other flavors and variations creating new ways to savor our blueberry muffins. Whether you bake them for a quick breakfast or a leisurely brunch there’s a comfort and warmth in every soft crumb. We can’t wait for you to experience that same delightful taste in your own kitchen