Souplantation Blueberry Muffin Recipe
Today, we’re recreating that iconic flavor with this Souplantation blueberry muffin recipe – a copycat version that truly tastes homemade. Whether you’re a longtime fan or trying it for the first time, this recipe will help you enjoy bakery-quality muffins right from your own oven.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup 1 stick unsalted butter, melted and slightly cooled
- ¼ cup vegetable oil for extra moisture – the secret to moist muffins!
- 2 large eggs room temperature
- ¾ cup whole milk or buttermilk for richer flavor
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon zest optional, for brightness
- 1½ cups fresh blueberries or frozen, unthawed – coat in 1 tablespoon flour before mixing
- 2 tablespoons coarse sugar for a crunchy muffin top
- 1 tablespoon melted butter to brush on top right after baking
Instructions
- To recreate the soft, moist texture of Souplantation muffins, preheat your oven to 400°F (200°C). Line your muffin tin with paper liners and fill each cup about ¾ full of batter.
- Bake for 5 minutes at 400°F, then reduce the heat to 350°F (175°C) and continue baking for another 15–18 minutes. This two-step process helps form those tall, bakery-style muffin tops while keeping the centers moist.
- Once baked, let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. This short resting time locks in moisture without making the bottoms soggy. The result? Muffins that taste fresh, fluffy, and full of blueberry goodness – just like Souplantation’s best batch.
Video
Notes
To keep your muffins tasting as fresh as the day they were baked, store them in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, refrigerate for up to 5 days or freeze for up to 3 months.