Copycat Panera Wild Blueberry Muffins~Jill

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Hey guys!  I am super excited to introduce you to my amazing new contributor Jill from Foodtastic Mom.  She makes the best recipes and take mouthwatering photos!  Check out her blog and follow her on


Salutations from Cincinnati, Ohio! I’m Jill and I blog at Foodtastic Mom. I’ve been drooling over Parrish’s recipes for a few months now,

so when she posted a call for guest writers on her blog, I jumped at the chance. Thanks so much for

having me here at Life with the Crust Cut Off!

panera 2 pic monkey

My family and I live just a few blocks from a Panera. This is dangerous, I assure you, especially when our

township gifted us with a sidewalk on our busy road a few years back. Now I can walk or

bike, pretend I am Parisian (ha!) and justify frequent trips for baguettes, iced coffees and muffins. I am

burning calories, after all (seriously, it’s a FEW blocks, I’m delusional).

Lately, I’ve been obsessed with their Wild Blueberry Muffins. It’s just a blueberry muffin, but something

about the course sugar crunch on top and the dense, bakery goodness underneath has just captivated

me. So I decided it was high-time I baked a copycat batch myself.

panera 3 pic monkey

I did some looking on the Interwebs, searching for dense, bakery-style muffins, and the recipe

I liked best was thanks to Sticky Gooey Creamy Chewy. I

made just a few changes to her original recipe and guess what? You’d think you’d trekked all the way

to Panera for these babies! A six-capacity, jumbo muffin tin I think is a must for these. But other than

that, no exotic ingredients or equipment is required. Easy-peasy as my kiddos would say. What are you

waiting for? Bake a batch and impress your friends!

Copycat Panera Wild Blueberry Muffins~Jill

Copycat Panera Wild Blueberry Muffins~Jill


  • for the topping:
  • 1/3 c. coarse, or raw sugar
  • 1/3 c. all-purpose flour
  • 4 T. unsalted butter, cold and cut into four pieces
  • for the muffins:
  • 1 1/2 c. all-purpose flour
  • 3/4 c. granulated white sugar
  • 2 t. baking powder
  • 1/2 t. salt
  • 1/3 c. vegetable oil
  • 1 large egg
  • old-fashioned buttermilk, see directions for measurement
  • 2 t. vanilla extract
  • 1 c. frozen wild blueberries


  1. Preheat oven to 400 degrees. Line one 6-cup jumbo muffin pan with paper liners.
  2. In a small bowl, combine the coarse sugar, 1/3 cup flour and cold butter. Using a pastry cutter, mix the
  3. topping well, until it is fine and crumbly. Store in refrigerator while making muffin batter.
  4. In a large bowl, whisk together the 1 and 1/2 cups of flour, sugar, baking powder and salt. In a 1-cup
  5. glass measuring cup, measure the oil and add the egg. Whisk together. Pour in enough buttermilk until
  6. liquid is 8 fluid ounces... a little more than 1/3 cup of buttermilk. Add the vanilla and whisk again.
  7. Pour the wet mixture into the dry mixture and stir gently with a wooden spoon or spatula until just a
  8. few streaks of flour remain. Add the blueberries and mix gently until evenly distributed in the muffin
  9. batter.
  10. Divide batter evenly between 6 muffin cups (about 1/2 cup batter each). Sprinkle the top of each muffin
  11. generously with the topping.
  12. Bake muffins on the center rack of oven for 28 - 30 minutes, or until toothpick inserted in center of
  13. muffin comes out clean. Allow to cool completely. Store in an air-tight container for up to 2 days.

 panera 1 pic monkey

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  1. I love Panera blueberry muffins and these look amazing! So so good that I PINNED it! Saying hello from Share your stuff Tuesday!

  2. These look amazing! I’m always looking for new recipes to use in my jumbo size muffin pan, everything is better bigger right! Especially yummy muffins :)

  3. I made this recipe today, they were better that Panera Blueberry muffins, This lady knocked it out of the park with this recipe.

  4. 5 STARS!!! I have made these 8 times now and everyone loves them. In fact a friend and I were at a bakery and after we saw their muffins, she leaned over and said Mine were much better! I use the fancy muffin papers and always get rave reviews

  5. Love these muffins!!!. I have made them 4 times and each time they are so delicious, moist and hard to stop at one. My friends and family have made comments like “to die for.”
    They absolutely do taste just like Panera’s.
    Thank you for sharing this wonderful recipe that I will continue to share with my neighbors and friends!

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