Since this pandemic became prevalent in this country, my husband and I tried our hardest to avoid going in stores. We were thankful for services like Walmart pick-up and Instacart – but as the state started opening up again, I have only gone into stores that require masks. One of those stores is Costco.
I can’t tell you how petrified and anxious I was to step foot in Costco for the first time in months. I went at 7:30 at night, about an hour before closing, just hoping that it wouldn’t be too crowded. There were maybe 30 cars in the parking lot, so it wasn’t bad. What used to be a fun weekend errand for my husband and I quickly felt like something out of a twilight zone. Shelves were nearly empty, everyone was in masks, and it was dead quiet. I filled up my cart as quickly as possible, and I got out of there.
On the way to the meat department was a familiar department – the bakery. I really wanted to get some of those crazy giant blueberry muffins, but at the time, I was too anxious to get prepared foods. Each time I’ve gone to Costco since, I have thought about those darn muffins – but I just never pick them up. I thought that it would be pretty cool to try to make them at home, and while these weren’t a spot-on replication of the Costco muffins – these were still really flavorful, had a tender crumb & were simple to make.
Bakery-Style Blueberry Muffins
Source: King Arthur Flour
Ingredients:
- 8 tablespoons butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1/2 cup milk
- 2 1/2 cups blueberries, fresh preferred (I used frozen, thawed)
- 1/4 cup sugar, for topping
Directions:
- Preheat the oven to 375 degrees F. Prepare a muffin tin by either lightly greasing the insides of the tin or lining the tin with cupcake papers & grease the papers.
- In the bowl of a stand mixer, mix together the butter and sugar until well-combined. Add in the eggs, one at a time, scraping the inside of the bowl & beating the mixture well after each egg is added.
- Mix in the baking powder, salt and vanilla extract.
- With the mixer on low, add in the 1/2 of the flour, and then 1/2 of the milk. Alternate adding in 1/2 of the flour, then 1/2 of the milk one more time, until the mixture is just mixed.
- Using a fork, mash 1/2 cup of the blueberries. Add in the mashed and whole berries to the muffin mixture, folding in until just combined.
- Scoop 1/4 cup of the batter into each muffin tin, and sprinkle about 1 tsp. of the granulated sugar topping on top of each muffin. Bake the muffins for about 30 minutes, until they start to turn a light golden brown color & a toothpick inserted into the center of the muffin comes out cleanly.
- Once they are taken out of the oven, allow them to cool in the pan for about 5 minutes & then transfer the muffins to a cooling rack to finish cooling. Enjoy!
Check out what other bloggers are sharing during Brunch Week this week:
Beverages Recipes
- Bourbon Peach Sweet Tea by Love & Confections
Bread, Grains, and Cereal Recipes
- Bakery-Style Blueberry Muffins by The Nifty Foodie
- Breakfast Gnocchi by Simply Healthyish Recipes
- Oatmeal Raisin Cookie Granola by The Spiffy Cookie
- Pretzel Brat Buns by Making Miracles
- Strawberry Overnight Oats by The Mandatory Mooch
- Vegan Breakfast Toast Three Ways by Happily Curated Chaos
Egg Recipes
- Sausage Egg and Cheese Grits by A Kitchen Hoor’s Adventures
Meat, Poultry, and Fish Recipes
- Mississippi Pot Roast with Veggies by Making Miracles
Dessert Recipes
- DIY Crepe Bar by The Redhead Baker
- Earl Grey Macaron by April Golightly
- Keto Fudge by Keto Basic AF
