Copycat Panera Blueberry Muffins

Copycat Panera Blueberry Muffins


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Panera is well-known for its assortment of freshly-baked pastries, one of which is the classic blueberry muffin. Learn how you can make this moist breakfast treat at home with fresh blueberries and a crumbly streusel topping.

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Time needed

30 min preparation + 30 min cooking

Serving Size / Yield

12 muffins


  • 3 1/3 C. All-Purpose Flour, divided
  • 2 C. Granulated Sugar, divided
  • 4 tsp. Baking Powder
  • 1 tsp. Sea Salt
  • 2/3 C. Canola Oil
  • 2 Large Eggs
  • 2/3 C. Buttermilk
  • 3 tsp. Pure Vanilla Extract
  • 2 C. Fresh Blueberries
  • 1/2 tsp. Ground Cinnamon
  • 1/4 C. Butter, chilled and cubed

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Preheat oven to 400 degrees. Grease a 12-cup muffin pan with nonstick cooking spray. In a large mixing bowl, whisk together 3 cups of flour, 1 1/2 cups of sugar, baking powder, and salt. In a medium mixing bowl, whisk together the canola oil, eggs, buttermilk, and vanilla extract until well-combined. Pour the wet mixture into the dry mixture and gently stir until well-incorporated. Fold in the blueberries. Divide batter evenly between the prepared muffin cups. In a small bowl, combine the remaining flour and sugar with the cinnamon. Cut in the butter until coarse crumbs form. Sprinkle even amounts of the streusel topping over each muffin. Bake muffins for about 30 minutes, or until a toothpick inserted in center of a muffin comes out clean.

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