Growing up in Southern California, one of my favorite family dining experiences was visiting Souplantation, a beloved buffet restaurant known for its fresh, seasonal dishes and seasonal favorites. I’m sharing a homemade version of the Souplantation Wild Blueberry Muffins that brings a little taste of SoCal right to your kitchen.
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Souplantation Wild Blueberry Muffins Recipe
These muffins capture the sweet, fruity flavors of Souplantation’s bakery favorites—perfect for breakfast, snacks, or sharing with family.
About Souplantation
Souplantation, also known as Sweet Tomatoes in some areas, was a popular buffet-style restaurant chain in Southern California. Known for its fresh salads, soups, bakery items, and seasonal specials, Souplantation created family-friendly dining experiences that were especially memorable during fall and holiday seasons. Some fan favorites included their Pesto Pumpkin Bisque, fresh baked muffins, and endless soup and salad bar options. The chain permanently closed in 2020, but many of their classic recipes remain treasured and easy to recreate at home.
Wild Blueberry Muffins Ingredients
Makes 2 Dozen Mini Muffins
Dry Mix:
- 2 3/4 cups all-purpose flour
- 1/2 cup whole-wheat flour
- 5 teaspoons baking powder
- 1/2 teaspoon salt
Wet Mix:
- 1 2/3 cups buttermilk
- 1 cup white sugar
- 2/3 cup canola oil
- 1/4 cup cracked eggs
- 1 teaspoon blueberry extract
- 1/2 pound frozen blueberries, thawed and drained
Directions
- Preheat oven to 325°F.
- Combine the dry-mix ingredients in a bowl and whisk to combine.
- Combine the wet mix ingredients in a large mixing bowl. Beat to dissolve the sugar.
- Add the dry mix to the wet mix and combine thoroughly.
- Gently fold in blueberries.
- Spray muffin pans with nonstick cooking spray or line with paper liners.
- Scoop batter into muffin pans with a 2-ounce scoop.
- Bake for about 15 minutes, or until golden brown.
Recipe and Image Source: Sweet Tomatoes Official Recipe