Blueberry Muffins

I love Panera Bread’s blueberry muffins.  So this is my Copycat recipe of it.

• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup sugar
• 4 tablespoons unsalted butter, melted and cooled slightly
• 1/2 cup buttermilk
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups frozen blueberries (or fresh)
• Turbinado sugar

Preheat oven to 375 degrees.  Grease a 12-cup muffin pan or line with paper liners.

Whisk the egg in a medium bowl until pale and evenly combined, about 30 seconds.  Add the vanilla and sugar and whisk vigorously until thick, about 30 seconds.  Slowly whisk in the melted butter, add the buttermilk and whisk until combined.

Reserve 1 tablespoon of the flour.  Whisk together the remaining flour, baking powder, and salt in a large bowl.  Using a rubber spatula, gently fold in the egg mixture until just combined.  Toss the blueberries with the reserved flour and fold into the batter until just combined.

Divide the batter among the muffin cups and sprinkle a little turbinado sugar on top.  Bake until light golden brown and a toothpick inserted into the center of muffin comes out clean.  Bake for 22 to 28 minutes, rotating the pan halfway through the baking.  Cool muffins in pan for 10 minutes and then turn out on a wire rack to cool.  Serve warm or room temperature.  (They can be stored in an airtight container for up to 3 days.)

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