Souplantation Blueberry Muffins Copycat Recipe

I can't resist a good copycat recipe, which is why I had to try recreating Souplantation Blueberry Muffins. Known as Sweet Tomatoes in some regions, Souplantation was famous for these muffins with their smooth, shiny tops, crisp brown edges, and soft, moist interiors. They also had a "secret ingredient" -- blueberry extract.

Do Souplantation Muffins Use Blueberry Extract?

When the restaurant closed in 2020, they released a copycat recipe that includes blueberry extract. Curious, I bought some McCormick blueberry extract just to use in the copycat muffin. I'd never used it before and my first thought was that it smells exactly like boxed blueberry muffin mix -- very sweet and artificial.

While it does give that nostalgic flavor, I found it overpowering. It made homemade muffins taste more like a mix than a from-scratch bakery muffin. I didn't want to leave it out because it makes the recipe unique, but after testing with it over and over I think the muffins would be better without it.

Why the Original Copycat Recipe Falls Short

There were other issues with the official copycat. 5 teaspoons of baking powder seemed like too much, and 15 minutes at 325 was not nearly enough baking time. So the original copycat recipe had some red flags to begin with, and I wasn't surprised when those muffins turned out "okay" but not great and not really like I remembered the originals to be.

The New Copycat

Since the old copycat didn't taste quite like I remembered, I came up with a new one with some specific goals.

• Lightly domed muffins -- not super high rising, just a nice curve.
• Shiny, smooth tops -- the original muffins had shiny tops with maybe a crack or two here and there.
• Crisp, golden edges -- the best part! They weren't high rising, but they had nice rims.
• Moist, tender centers -- Oil based muffins usually help with that.

The key ended up being technique as much as ingredients -- especially how the batter is mixed. This batter is more like thick pancake batter than typical blueberry muffin batter. And letting it stand for 15 minutes helped with the doming. The tops still cracked a bit, but it didn't take away from the muffins.

Ingredient Notes

• Blueberries -- Use any type, but smaller berries (like Maine wild blueberries) give the best distribution. Drain well if using frozen. Tossing with a teaspoon of flour is also helpful if using very juicy defrosted frozen berries.
• Flour -- A blend of all-purpose and whole wheat adds structure and flavor. If you happen to have bread flour and whole wheat pastry flour, a 50/50 blend by weight of each works nicely!
• Sugar, Egg, and Oil (For Shiny Tops) -- For those signature shiny tops, whisk the sugar and egg first, then slowly add oil to emulsify. This step makes a big difference in appearance and texture. Neutral oil works well, but a small amount of butter-flavored coconut oil adds richness and enhances color. If you happen to have some, swap out 3 tablespoons of the neutral for 3 tablespoons of butter flavored.
• Blueberry Extract -- If you love that classic boxed muffin flavor, you can add it, but it's completely optional. I preferred the muffins with just the vanilla.

Pancake Like Batter

Also, you will noticed that the batter is more like thick pancake batter than typical muffin batter. It will be smooth and a little grayish. As it sits, the baking powder will start working ahead of time and it will thicken up a bit before you scoop it into the cups. Here's mine scooped into a greased muffin cup. I greased the edges with coconut oil.

How to Make Egg-Free Souplantation Copycats

With only one egg in the original recipe, these muffins are easy to make egg-free with small changes. And the egg-free version isn't lacking! I liked it as much as the regular version. To make these egg free, follow these steps.

1. Omit the egg.
2. Add 2 tablespoons of milk powder in with the dry ingredients.
3. Add 2 tablespoons melted butter in with (in addition to) the oil.
4. Increase sugar by 1 tablespoon (180 grams total).
5. Add 1 tablespoon of golden syrup or honey in with the sugar.
6. Add 2 tablespoons heavy cream or yogurt in with the buttermilk.

The muffins will still bake up with smooth tops and a soft, slightly dense texture. The flavor is a little more rounded and rich. Honestly, I was surprised how well this worked.

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Recipe