Panera Bread Blueberry Muffin

There’s nothing like biting into a soft, moist muffin packed with bursting blueberries. If you’ve ever craved the famous Panera Bread Blueberry Muffin Recipe, this homemade version gives you all that flavor and more. Made gluten-free with Bob’s Red Mill 1-to-1 Baking Flour, these muffins are tender, golden-topped, and filled with bright berry flavor in every bite. A hint of lemon and a crunchy cinnamon streusel take them over the top. The best part? They’re easy to make at home with simple ingredients no mixer, no stress, just real bakery-style results from your own oven.

Why You’ll Love Panera Bread Blueberry Muffin

• Just Like Panera  Only Better
  This recipe captures the soft texture and sweet-tart flavor of the original Panera Bread Blueberry Muffin recipe, but with a homemade touch and a better streusel crunch.
• Naturally Gluten-Free
  Made with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, these muffins are safe for gluten-sensitive eaters without sacrificing taste or texture.
• Moist and Bakery-Style Tall Tops
  Thanks to buttermilk, oil, and the right baking technique, you get moist centers with high, golden domes just like the ones in bakery displays.
• Simple, Everyday Ingredients
  No hard-to-find flours or specialty items here. This recipe uses pantry staples you probably already have on hand.
• Freezer-Friendly and Make-Ahead Approved
  Bake once, enjoy for days. These muffins stay fresh or freeze well, making them perfect for busy mornings or prepping ahead.

Whether you’re trying to impress guests or just want something delicious with your coffee, these muffins hit the sweet spot cozy, fresh, and satisfying.

Ingredients for Panera Bread Blueberry Muffin

These bakery-style blueberry muffins are made from familiar ingredients, grouped by purpose to keep things simple. Each one plays a key role in creating a soft, flavorful, gluten-free muffin that rivals the original Panera Bread blueberry muffin recipe.

For the Muffin Batter

• 3½ cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour: Pre-blended with xanthan gum, this flour gives structure without the need for additives.
• 3 teaspoons baking powder: Helps the muffins rise for that signature dome.
• 1 teaspoon baking soda: Reacts with the lemon juice and buttermilk to boost lift and tenderness.
• ½ teaspoon kosher salt: Enhances the overall flavor and balances the sweetness.
• 1½ cups blueberries: Use wild blueberries if available; they’re small, sweet, and burst evenly throughout the batter.
• 1 cup granulated white sugar: Sweetens the batter and helps the tops brown.
• ½ cup milk (room temperature): Adds moisture and helps create a soft crumb.
• ⅔ cup vegetable oil: Keeps the muffins extra moist, even after a day or two.
• 2 large eggs (room temperature): Provide structure and help the muffins set.
• 1 egg yolk (room temperature): Adds richness and contributes to a tender interior.
• Juice and zest of 1 lemon: Brightens the flavor and complements the blueberries.

For the Topping

• Coarse sugar: Sprinkled on top for a crunchy, golden finish. Turbinado or raw sugar works best.

Notes & Substitutions

• Flour Swap: You can’t substitute regular gluten-free flour blends for Bob’s Red Mill 1-to-1 without affecting texture. Its built-in xanthan gum ensures stability.
• Oil vs. Butter: Oil keeps the muffins softer longer. If you prefer buttery flavor, you can swap half the oil for melted unsalted butter.
• Milk Options: For dairy-free, use unsweetened almond milk or oat milk. To mimic buttermilk, add 1 teaspoon of lemon juice to the milk and let sit for 5 minutes.
• Egg-Free Option: Try Bob’s Red Mill Egg Replacer use it according to package directions. Works best when the batter is rested slightly longer (10 minutes).
• Frozen Blueberries: No problem just toss them in a bit of the dry flour mixture before adding to the batter. Don’t thaw, or they’ll bleed into the mix.

How to Make Panera Bread Blueberry Muffin (Gluten-Free Version)

Follow these step-by-step instructions to get bakery-style muffins at home. The process is simple, but a few key details make a big difference especially when baking gluten-free.

1. Get your equipment and oven ready to make Panera Bread Blueberry Muffin.

Start by moving your oven rack to the center position. Preheat the oven to 425°F (220°C).
Grease a 6-cup jumbo muffin pan with nonstick spray or line it with large muffin papers. Set aside.

Tip: Baking at a higher initial temperature gives your muffins tall, domed tops just like Panera.

2. Mix the Dry Ingredients

In a large bowl, whisk together:

• 3½ cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt

Add 1½ cups blueberries to the dry ingredients and gently toss to coat.

Why this matters: Coating the blueberries helps keep them suspended in the batter instead of sinking to the bottom.

3. Whisk the Wet Ingredients

In a medium bowl, combine:

• 1 cup sugar
• ½ cup milk (room temperature)
• ⅔ cup vegetable oil
• 2 large eggs (room temperature)
• 1 egg yolk
• Juice and zest of 1 lemon

Whisk until smooth and slightly thickened.

Mini Tip: Room temperature ingredients mix more evenly and help the batter rise properly

4. Combine the Batter

Pour the wet mixture into the bowl of dry ingredients.
Use a silicone spatula or wooden spoon to fold the batter gently until just combined.

Don’t overmix his will cause dense, tough muffins.
The batter should be thick and slightly lumpy, with visible flour streaks. That’s okay.

5. Rest the Batter (Optional but Recommended)

Let the batter sit for about 5 minutes.

This short rest allows the gluten-free flour to hydrate fully, resulting in a softer texture.

6. Fill the Muffin Pan

Spoon the batter into each muffin cup, filling all the way to the top.
Sprinkle each with coarse sugar for crunch.

7. Bake in Two Stages

Place the pan in the oven at 425°F (220°C) and bake for 5 minutes.
Without opening the door, reduce the temperature to 350°F (180°C).
Continue baking for 25–30 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.

8. Cool Before Serving

Let the muffins sit in the pan for 5–10 minutes before transferring to a wire rack.
Cool completely, or enjoy warm for the freshest flavor.

Pro Tips & Troubleshooting

Making muffins that taste like they came from a bakery (yes, even Panera) is easier when you know a few tricks. These tips will help you get consistent results every time.

 Expert Tips for Perfect Muffins

• Bake High, Then Low
  Starting at 425°F helps the muffins rise quickly, forming tall domes. Lowering the heat keeps the centers soft without overbaking the tops.
• Use Wild Blueberries
  If you can find them, wild blueberries are smaller and distribute more evenly throughout the batter. Their flavor is also more intense.
• Add Lemon Zest Early
  Mix zest into your wet ingredients so the oils disperse evenly, boosting aroma and depth of flavor.
• Don’t Skip the Rest
  Letting gluten-free batter sit for 5–10 minutes allows the flour to absorb moisture and results in a softer crumb.
• Room Temperature Ingredients Matter
  Cold eggs or milk can make your batter clumpy and reduce rise. Take them out 30 minutes before baking.

 Common Mistakes to Avoid

• Overmixing the Batter
  This leads to dense, chewy muffins. Fold gently just until the flour disappears.
• Using Cold Blueberries
  Frozen berries are fine, but don’t thaw them. They’ll release liquid and streak the batter.
• Skipping the Temperature Switch
  That initial burst of heat is key to getting those beautiful domed tops don’t bake the entire time at 350°F.
• Opening the Oven Door Too Soon
  Resist the urge to peek. Sudden drops in heat can cause your muffins to collapse in the center.

Bonus Trick:
For extra bakery flair, add a small scoop of cinnamon streusel on top before baking. It adds a warm, spiced crunch and takes just a minute to mix up.

Serving, storage, and variations of Panera Bread Blueberry Muffin.

These muffins are best warm from the oven, but they’re just as satisfying the next day—and even better with a few creative tweaks or thoughtful add-ons.

Serving Suggestions

• Serve warm with butter or honey for a comforting breakfast.
• Pair with a mug of black coffee or Earl Grey tea to balance the sweetness.
• Add a spoonful of lemon curd or blueberry jam to bring out the fruity notes.
• Slice one in half and toast it lightly for a crunchy edge.

How to Store Blueberry Muffins

• Room Temperature: Store muffins in an airtight container lined with paper towels for up to 3 days.
• Refrigerator: Store in the fridge for up to 5 days if your kitchen is warm. Bring to room temperature before eating.
• Freezer: Let muffins cool completely. Wrap each tightly in plastic or foil, then store in a zip-top freezer bag. They’ll keep for up to 2 months.

For freezer storage safety guidelines, refer to USDA’s FoodKeeper App or Freezing and Food Safety (USDA).

Reheating Tips

• Microwave: Heat a single muffin for 10–15 seconds. Don’t overdo it, or it’ll turn rubbery.
• Oven: Reheat in a 300°F (150°C) oven for 8–10 minutes to revive the crisp top and warm center.

Tested Variations to Try

• Lemon Blueberry Muffins: Add 1 extra teaspoon lemon zest and ¼ teaspoon vanilla extract to the batter. Top with a lemon glaze made from powdered sugar and lemon juice.
• Blueberry Oatmeal Muffins: Replace 1 cup of flour with quick oats. Let the batter rest 10 minutes before baking to hydrate the oats.
• Blueberry Walnut Muffins: Stir ½ cup chopped walnuts into the batter for texture and nutty richness. Toast them first for best flavor.
• Vegan Option: Use dairy-free milk, substitute eggs with Bob’s Red Mill Egg Replacer, and skip the coarse sugar or use vegan-friendly cane sugar.

If you enjoy coffeehouse-style treats, try our Dunkin Donuts Blueberry Muffins and Blueberry Muffins with Yogurt. Don’t miss our Main Blueberry Muffins Recipe too!

Nutritional Information (Per Muffin)

These muffins are rich, satisfying, and provide a mix of macronutrients and micronutrients. Values are estimates based on standard ingredients. Use tools like Cronometer or MyFitnessPal to recalculate if you make substitutions.

Macronutrients

Micronutrients

Note: Nutritional content may vary depending on the brand of ingredients used and exact portion size.

Conclusion

If you’ve ever wished you could enjoy a Panera Bread Blueberry Muffin without the gluten or the trip this recipe is for you. Soft, moist, and overflowing with real blueberries, these muffins offer the same cozy flavor and café-style texture you love, but with cleaner ingredients and an easier process. Thanks to Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, you won’t miss the wheat at all.

Whether you’re baking a quick breakfast, prepping for guests, or just want something sweet with your coffee, this recipe delivers comfort and bakery-quality results in every bite.

Frequently Asked Questions (FAQ)

Panera Bread Blueberry Muffin

Recipe by Elsie Rol

4.0 from 1 vote

Course: Breakfast, SnacksCuisine: AmericanDifficulty: Beginner to Intermediate

Servings

6

jumbo muffins

Prep time

15

minutes

Cooking time

29

minutes

Calories

678

kcal

These gluten-free blueberry muffins deliver moist, bakery-style texture, golden domed tops, and a burst of fresh blueberry flavor perfect for breakfast, brunch, or a cozy afternoon snack.

Ingredients

• Muffin Batter:

• 3½ cups 3½ Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour

• 3 tsp 3 baking powder

• 1 tsp 1 baking soda

• ½ tsp ½ kosher salt

• 1½ cups 1½ wild blueberries

• 1 cup 1 granulated sugar

• ½ cup ½ milk, room temperature

• ⅔ cup ⅔ vegetable oil

• 2 egg 2 large eggs, room temperature

• 1 egg 1 egg yolk

• Juice and zest of 1 lemon

• Topping:

• Coarse sugar for sprinkling

Directions

• Preheat oven to 425°F (220°C) and line or grease a 6-cup jumbo muffin pan.
• In a large bowl, whisk flour, baking powder, baking soda, and salt. Toss in blueberries.
• In a separate bowl, whisk sugar, milk, oil, eggs, egg yolk, lemon juice, and zest.
• Fold wet ingredients into dry until just combined. Let batter rest 5 minutes.
• Divide batter evenly into muffin cups. Top with coarse sugar.
• Bake for 5 minutes at 425°F, then lower heat to 350°F (180°C) and bake 25–30 more minutes.
  

Equipment

• 
  Mixing bowlsMixing bowls
• 
  Measuring cups and spoonsMeasuring cups and spoons
• 
  WhiskWhisk
• 
  Wire cooling rackWire cooling rack
• 
  OvenOven

Notes

• Use frozen blueberries if needed no need to thaw, just toss in flour first.
• For vegan: Replace eggs with Bob’s Red Mill Egg Replacer and use plant-based milk.
  
• Storage: Keeps 3 days at room temp, 5 days refrigerated, or 2 months frozen.
  
  

Nutrition Facts

• Calories: 678kcal
• Fat: 26g
• Cholesterol: 89mg
• Sodium: 621mg
• Potassium: 186mg
• Carbohydrates: 98g
• Fiber: 2g
• Sugar: 39g
• Protein: 11g
• Vitamin A: 179IU
• Vitamin C: 13mg
• Calcium: 173mg
• Iron: 4mg