Blueberry Muffin Cake Recipe

I found this bakery quality muffin recipe online at Barbara Bakes.com. The only thing I changed in this recipe was using salted butter rather than unsalted butter. Instead of using a muffin tin, I used two 8x8 pyrex glass containers.

The original recipe can be found here: Best Blueberry Streusel Muffins

Recipe posted here is rewritten in my own words.

Blueberry Muffin Cake

Dry bowl:

2 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

Wet bowl:

1/2 cup butter (salted)

1 cup white sugar

2 large eggs

2 teaspoons vanilla extract

1/2 cup whole milk

2 cups frozen blueberries (heaping cups)

Step 1: Dry bowl

1. Add flour, baking powder, and salt to a medium bowl.

2. Whisk well.

Step 2: Wet bowl

1. Add butter and sugar to bowl and beat with a hand mixer until well incorporated.

2. Add eggs, vanilla extract, and whole milk and beat until well mixed.

3. Add dry ingredients bowl to wet ingredients bowl and mix with a hand mixer on low until well incorporated.

4. Add frozen blueberries to batter and mix them in with a fork.

Step 3: Bake

1. Spray either 2 bread pans or 2 8x8 square glass pyrex containers with cooking spray.

2. Preheat oven to 350 degrees F.

3. Divide batter into two halves and pour batter into containers.

4. Bake for 25-50 minutes depending on how thick your batter is in the containers.

5. Muffin cake is done baking when you can insert a knife or cake tester in the middle and it comes out clean.