Starbucks Blueberry Muffins Copycat Recipes

STARBUCKS COPYCAT BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 180c degrees and arrange paper cups in a muffin pan.
• In a mixer bowl with a paddle attachment, mix butter, sugar, salt and vanilla until you get a soft and creamy mixture.
• Go over the edge of the bowl with a spatula in order to bring the mixture to the center of the bowl and add in the eggs, one by one, whisking continuously until incorporated.
• Mix flour and baking powder in a small separate bowl.
• Add approximately 1/3 of the flour into the mixture while blending slowly.
• Add 1/2 of the milk while blending until it is mixed in the batter.
• Add another 1/3 of the flour while mixing, the remaining milk and finally the remaining flour. Once the mixture is smooth, stop mixing. It is important to avoid over-mixing which may damage the texture of the muffins.
• Add in the frozen blueberries and mix briefly only until evenly dispersed in the mixture.
• With a tablespoon or a large ice cream scoop, fill the jugs right up to their rim.
• Streusel topping: place sugar, flour, butter and salt in a bowl and blend with your hands until you get a crumbly mixture.
• Sprinkle crumbs generously on top of each muffin.
• Bake for 20-25 minutes or until the muffins are golden and set.
• Cool completely and serve.

STARBUCKS BLUEBERRY MUFFINS

Steps:

• Cream butter and sugar together until light and fluffy. Add egg and mix well. Sift dry ingredients together. Add flour mixture to the butter mixture, alternating with milk. (Begin and end with flour for the best texture. Not sure why, but this works.) Toss blueberries with lemon rind and gently fold into batter. Do not over-mix.
• Fill 12-cup muffin tin with paper cups or grease with butter. Fill 2/3 full with batter.
• Bake in preheated 375F oven for 15-20 minutes. Remove from tins and cool on rack.

STARBUCKS COPYCAT BLUEBERRY MUFFINS

Steps:

• If you're using frozen berries, make sure to let them defrost and drain well before adding them to the muffins.
• Preheat oven to 350°F. Line muffin pans with paper baking cups.
• Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside.
• Using a hand mixer, mix eggs with electric mixer about 1-2 minutes until thick and frothy. Mix in sugar and oil, beat until creamy. Mix vanilla, vinegar, baking soda, and salt. Mix in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.) Stir in blueberries.
• Fill muffin cups with about 1/4 cup muffin batter. Sprinkle the crumble evenly over the top of the muffins.
• Bake for 15-22 minutes until a toothpick comes out clean from the center of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.
• Store in an airtight container for up to 3 days or freeze for up to one month.