Bakery style Blueberry Pie Recipe – I’ve been working on this raspberry cake recipe for over 10 years. It had to be perfect, and it finally worked! I think I might cry. Or one thing at me. Maybe both.
I feel like there was a huge hole in the blog without this recipe. Am I right? It’s just a recipe you’d expect to find in this blog! We already have so many delicious muffin recipes (pumpkin muffins, banana muffins, zucchini muffins), we needed a Blueberry Pie Recipe!
I hold the Blueberry Pie Recipe to a very high standard. Some very specific criteria must be met:
- They should be sweet but not too sweet (they are muffins, not muffins).
- They should be thin but still, have substance.
- Blueberries should be that beautiful, bright purple.
- It should be moist but not soggy.
- It should be crumbly but not dry.
- The casing should come off clean.
- The edges should be a little crunchy, but not too crunchy.
- Blueberries should be spread evenly throughout, and not sink to the bottom.
- It should be golden on top.
- They should have a nice round pancake top. No flat tops…this ain’t the 80s!
Look, the bar is set very high and we’re checking all the boxes with this recipe. I will share all the secrets and all the tips for creating perfect Bakery-style Blueberry Pie Recipe.
Blueberry Pie Recipe Tips
It’s all lies. What you read about preventing frozen blueberries from dying the batter, how to prevent blueberries from drowning, and using blueberries for the best flavor, it’s all lies.
How to keep blueberries out of purple muffin mix
Try substituting dried blueberries if you’re looking for flavor and not cakey pops. Dried blueberries remain suspended in the batter during baking and maintain a more organized consistency, but most of all, they do not stain the batter but will still plump while baking.
Why did the blueberries dye the mixture green?
The secret to beautiful violet and blueberries in baked goods has more to do with pH than anything blueberries do on their own.
Blueberries turn red when exposed to acids, such as lemon juice and vinegar while blueberries turn greenish-blue in a mixture with a lot of baking soda (or gray in a smoothie with a lot of dairies). Add a little lemon juice to the mixture or juice to get a more vibrant and soft color of the berries.
Keep blueberries from drowning
Throwing it in the flour does not work at all. It’s a lesson about gravity and buoyancy that I don’t even want to get into, but the end is important, gravity pulls while fluids help lift lift. This means that the best case for the berries is to put a little bit of the mixture in the pan to create a layer of protection and then add the berry mixture to fill the muffin pan with a better dispersion of the berries.
Try layering the berries against the fold. Add a little more batter, a few berries and continue to the top when you squeeze them into the batter. The berries will not sink, so never sprinkle them over the mixture.
How to get cupcakes with dome tops
This one is simple, fill the muffin tins/liners to the top. Also, make sure the baking powder is fresh.
Blueberry Pie Recipe ingredients
Nothing surprising here, just the right ingredients in servings combine in the right way. Here is your grocery list:
- baking powder
- Vegetable oil
- Almond extract
- sanding sugar
The measurements for each ingredient are listed in the recipe card below.
How to make blueberry pie recipe
Although it took me over a decade to find this blueberry pie recipe, it couldn’t be easier to make. Here are the steps:
- Heat the oven.
- Whisk all dry ingredients.
- Put the blueberries in the dry ingredients.
- Whisk all wet ingredients together in a separate bowl.
- Pour the wet ingredients over the dry and fold everything together.
- Grease a muffin pan or add liners.
- Pour batter into muffin tins/liners to top.
- Sprinkle sandpaper on the face.
All details can be found in the recipe card below.
Can you use frozen blueberries in muffins?
Yes, sure! Let them dissolve completely, then rinse and drain completely. Pat dry it.
Can cakes be frozen?
These cakes freeze well. Bake them according to the instructions. Let them cool completely and then place them individually in a ziplock bag. They will keep in the freezer for up to 3 months.
When you’re ready to eat them, let them thaw in the refrigerator. Then heat them in the microwave or bake at 300 degrees for 6-8 minutes.
How long will the cakes keep?
These muffins will keep for 2-3 days at room temperature or up to a week in an airtight container in the refrigerator.
Blueberry Pie Recipe Card
- 2 1/4 cups Flour
- 2 small spoons of baking powder
- 1/2 small spoon salt
- 1 1/2 cups blueberry
- 1/2 cup Vegetable oil
- 1 cup sugar
- 2 eggs Big
- 1 small spoon of vanilla
- 1/2 small spoon Almond extract
- 1/2 cup Milk
- sanding sugar for shirts
Blueberry Pie Recipe directions
- Preheat the oven to 375 degrees.
- Whisk all dry ingredients together.
- Fold in blueberries.
- In a separate bowl, whisk the vegetable oil, sugar, eggs, vanilla, almond extract, and milk together.
- Pour the wet ingredients over the dry ingredients and fold them together.
- Grease a large muffin pan, or spray it with nonstick spray.
- Spoon spoon into a large muffin tin, filling to the top.
- Sprinkle sanding sugar over each muffin.
- Bake at 375 for 5 minutes, then turn oven to 350 and continue baking for 25-30 minutes, or 12-18 minutes for regular-size muffins.
Cakes can be stored in an airtight container for 2-3 days, or frozen for 3 months.