Starbucks Blueberry Muffins Recipes
STARBUCKS BLUEBERRY MUFFIN
Starbucks Blueberry Muffin is loaded with blueberries and topped with crumbly streusel. Get the easy copycat recipe to make the best muffins with fresh blueberries and crumb topping. Save money and make these homemade blueberry muffins instead of buying them at Starbucks. These moist and soft muffins with blueberries are perfect for breakfast or afternoon snack.
Provided by Stephanie Manley
Categories Breakfast
Number Of Ingredients 14
Steps:
- Mix the melted butter, sugar, lemon zest, and flour together in a small bowl. Set aside.
- Preheat the oven to 425°F. Grease a muffin tin with non-stick spray.
- Whisk the melted butter, vegetable oil, eggs, and milk (or buttermilk) in a bowl until the mixture is uniform.
- In another bowl, add 2 1/2 cups sifted flour, sugar, baking powder, and baking soda. Stir to combine.
- Combine the whisked egg mixture with the dry ingredients, and stir.
- Sprinkle 1 tablespoon flour over the blueberries. Then add the blueberries to the muffin batter. Stir only until they are mixed to avoid bursting the blueberries.
- Fill each muffin cup 2/3 full with batter, and top with the streusel mixture.
- Bake at 425°F for 10 minutes. Then lower the oven temperature to 375°F and bake for another 10 or 15 minutes.
Nutrition Facts : Calories 303 kcal, Carbohydrate 49 g, Protein 5 g, Fat 10 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 40 mg, Sodium 100 mg, Fiber 2 g, Sugar 23 g, UnsaturatedFat 3 g, ServingSize 1 serving
STARBUCKS BLUEBERRY MUFFINS (COPYCAT RECIPE)
Steps:
- Preheat the oven to 375 degrees Fahrenheit.
- In a bowl, cream butter and sugar until light and fluffy. Beat in the egg until combined.
- In a separate bowl, sift the dry ingredients together.
- Pour the dry ingredients into the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
- Gently fold the blueberries and lemon rind into the batter.
- Pour the mixture over greased or lined muffins tins, filling them 2/3 of the way.
- Bake for 15-20 minutes at 375 degrees Fahrenheit. Remove the muffins from the tins and transfer them to a wire rack to cool.
Nutrition Facts : Calories 164 cal
STARBUCKS BLUEBERRY MUFFINS
Here's a recipe for the blueberry muffins at Starbuck's. This recipe originated from www.ca.answers.yahoo.
Provided by Rachel-Snachel
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 9
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.
Nutrition Facts : Calories 164.2, Fat 4.8, SaturatedFat 2.8, Cholesterol 27.1, Sodium 202.7, Carbohydrate 28.3, Fiber 0.6, Sugar 13.8, Protein 2.4
BETTER-THAN-STARBUCKS BLUEBERRY MUFFINS
The Starbucks Buttermilk Blueberry Muffins used to be my most favourite treat in the world to eat. I could literally eat them all day - for breakfast, lunch, and dinner. Unfortunately, according to the information found on the Starbucks website, each of the Buttermilk Blueberry Muffins contains 56 grams of carbs. On my low-carb diet, that amount of carbs is greater than my total daily carb allotment. So, for the sake of health, strength, and beauty, I had to bid farewell to those sweet lovelies. A few months ago, though, I buried myself in my kitchen (my favourite place!) and started experimenting with low-carb alternatives to the Starbucks Buttermilk Blueberry Muffins. Today, when I want a treat with my Starbucks coffee, I make my own Better-Than-Starbucks Blueberry Muffins. Low on carb, high on taste! Perfect with Starbucks coffee or any other coffee or tea of your choice. Try these low-carb muffins and let me know if you like them, too.
Provided by Violeta-LCHF
Categories Quick Breads
Time 30m
Yield 8 muffins, 8 serving(s)
Number Of Ingredients 10
Steps:
- Stir almonds, walnuts, baking powder, and salt in a bowl.
- In a separate bowl, lightly whisk the eggs, and, then, add the melted butter, water, vanilla, Xylitol (or sweetener of your choice) and whisk until combined.
- Add the "wet" ingredients to the "dry" ingredients and stir until combined.
- Fold in frozen blueberries.
- Divide the batter among 8 muffin tins lined with paper cups and sprayed with Pam.
- Bake at 350 F for about 20 minutes.
Nutrition Facts : Calories 224.3, Fat 19.7, SaturatedFat 5.2, Cholesterol 85, Sodium 188.1, Carbohydrate 7.7, Fiber 3, Sugar 2.8, Protein 7.1
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