Starbucks Blueberry Streusel Muffins Recipe Recipe For Lasagna

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STREUSEL TOPPED BLUEBERRY MUFFINS



Streusel Topped Blueberry Muffins image

This is a really moist muffin if you don't overwork the batter. I'm a 'muffin snob' and I find myself making this same recipe over and over again! You'll never want to make a boxed blueberry muffin again.

Provided by Heather Walker

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 15

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 ½ tablespoons all-purpose flour
1 ½ cups fresh blueberries
½ cup butter
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
¼ teaspoon lemon zest
½ cup milk
2 tablespoons all-purpose flour
5 tablespoons white sugar
½ teaspoon ground cinnamon
2 tablespoons butter, diced

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
  • In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
  • Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
  • Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!

Nutrition Facts : Calories 266.5 calories, Carbohydrate 38.9 g, Cholesterol 57.2 mg, Fat 10.9 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 6.5 g, Sodium 262.8 mg, Sugar 20.2 g

STARBUCKS COPYCAT BLUEBERRY MUFFINS



Starbucks Copycat Blueberry Muffins image

Provided by Natalie

Number Of Ingredients 13

100 grams soft butter
200 grams (1 cup) sugar
1/2 tsp. salt
1 tsp. vanilla extract
2 large eggs
280 grams (2 cups) all-purpose flour
10 grams (2 tsp.) baking powder
125 ml. (1/2 cup) milk
200 grams blueberries (Frozen or fresh )
40 grams (4 tbsp.) light brown sugar
50 grams (5 tbsp.) all-purpose flour
35 grams (2 tbsp.) cold butter (cut into cubes)
Pinch of salt

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 COPYCAT BLUEBERRY MUFFINS



Starbucks Copycat Blueberry Muffins image

Starbucks Copycat Blueberry Muffins - this EASY blueberry muffin recipe is better than Starbucks and has a delicious streusel on top! EVERYONE loved these!

Provided by Dorothy Kern

Categories     Breakfast

Time 50m

Number Of Ingredients 14

¾ cups (93g) all-purpose flour
¾ cup (150g) granulated sugar
¼ teaspoon salt
5 tablespoons (71g) unsalted butter (softened)
2 large eggs
1 cup (200g) granulated sugar
½ cup vegetable oil
1 tablespoon vanilla extract
1 teaspoon white vinegar
1 teaspoon baking soda
½ teaspoon salt
1 cup (240g) sour cream
2 cups (248g) all purpose flour
1 cup (190g) blueberries (wild or regular sized, fresh or frozen but defrosted and drained)

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.

Nutrition Facts : ServingSize 1 muffin, Calories 197 kcal, Carbohydrate 26 g, Protein 2 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 132 mg, Sugar 15 g

STARBUCKS BLUEBERRY MUFFIN



Starbucks Blueberry Muffin image

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

3 tablespoons melted butter
3 tablespoons sugar
2 teaspoons lemon zest
1/2 cup all-purpose flour
3 teaspoons melted butter
1/4 cup vegetable oil
2 eggs
1 cup milk or buttermilk
2 1/2 cups all-purpose flour (plus 1 tablespoon)
1 cup sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups blueberries (fresh or frozen)
non-stick baking spray

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



Starbucks Blueberry Muffins image

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

1/4 cup soft butter
3/4 cup sugar
1 egg, beaten
1 1/2 cups pastry flour
1 grated lemon, rind of
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
1 cup wild blueberries

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

LEMON BLUEBERRY MUFFINS



Lemon Blueberry Muffins image

These Lemon Blueberry Muffins with streusel crumb topping are the best breakfast to make ahead and grab on a busy morning. This easy muffin recipe with Greek yogurt makes moist, homemade bakery-style muffins.

Provided by Vera Zecevic

Categories     Breakfast

Time 25m

Number Of Ingredients 16

1 cup all-purpose flour
1/2 cup granulated sugar
½ teaspoon cinnamon (or more to taste)
6.5 Tablespoon unsalted butter-melted
1 ½ cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup granulated sugar
1 Tablespoon grated lemon zest
2 eggs
2/3 cup Greek yogurt
1/3 cup vegetable oil
1 teaspoon vanilla extract
2 Tablespoons fresh lemon juice
1 and 1/3 cups blueberries-fresh or frozen (reserve ½ cup of blueberries for topping)
1 tablespoon flour

Steps:

  • Preheat oven to 400 F degrees and line standard muffin or cupcake pan with paper liners and set aside.
  • To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly. Refrigerate until ready to use.
  • To make the muffins in large bowl stir together flour, baking powder and salt and set aside.
  • In a medium bowl place 2/3 cup granulated sugar and lemon zest and rub for a minute. Add eggs and whisk together eggs and lemon-sugar until combined. Whisk in yogurt, oil, lemon juice and vanilla extract (mixture should be pale and yellow)
  • Fold wet ingredients into dry ingredients and whisk everything together.
  • Reserve ½ cup of blueberries for topping. Place remaining blueberries in a small bowl. Dust blueberries with 1 tablespoon flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter.
  • Spoon batter into prepared muffin tins, filling maximum 2/3 of each cup and gently tap the pan on the work surface to set. Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.
  • Place them in the oven and bake at 400 F for 5 minutes, then REDUCE THE OVEN TEMPERATURE TO 375 F and bake 13-15 minutes or until the toothpick inserted in the center comes out clean.
  • Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.

Nutrition Facts : ServingSize 1 muffin, Calories 320 calories, Sugar 21.9 g, Sodium 69.1 mg, Fat 14.2 g, SaturatedFat 9.5 g, TransFat 0 g, Carbohydrate 44.1 g, Fiber 1.2 g, Protein 5.4 g, Cholesterol 49.6 mg

BLUEBERRY STREUSEL MUFFINS



Blueberry Streusel Muffins image

This recipe can be made with streusel or plain sugar topping. These muffins don't last long in our house. They are a favorite among my family and friends.

Provided by Carol Semenuk

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 13

½ cup butter, softened
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
1 ½ cups blueberries
2 tablespoons all-purpose flour
2 tablespoons brown sugar
¼ teaspoon ground cinnamon
2 tablespoons butter, chilled

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt.
  • Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
  • Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Nutrition Facts : Calories 251.1 calories, Carbohydrate 35 g, Cholesterol 57.2 mg, Fat 10.9 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 6.5 g, Sodium 242.1 mg, Sugar 17.1 g

STARBUCKS BLUEBERRY MUFFIN RECIPE



Starbucks Blueberry Muffin Recipe image

Starbucks blueberry muffin recipe. Easy copycat recipe for delicious most blueberry muffins with a streusel topping.

Provided by @MakeItYours

Number Of Ingredients 13

3 tablespoons melted butter
2 teaspoons lemon zest
3 tablespoons sugar
1/2 cup flour
2 eggs
2½ cup flour
1 cup sugar
2 teaspoon baking powder
½ teaspoon baking soda
1 cup milk or buttermilk
3 teaspoons melted butter
1/4 cup vegetable oil
2 cups blueberries (fresh or frozen)

Steps:

  • Preheat the oven to 425 degrees Fahrenheit.
  • To make the streusel topping, melt the butter. Add sugar, lemon zest, and flour. Set aside.
  • To make the batter, combine melted butter, oil, eggs, and milk in a small bowl.
  • Sift the flour. Combine sifted flour, baking powder, baking soda, and sugar. Add to the liquid mixture and stir until just combined.
  • Prepare your muffin tins by spraying with oil or using a paper liner. Fill 1/3 full with batter.
  • Add the blueberries to the batter and fold them in.
  • Add the blueberry batter to the muffin cups, filling each one 2/3 cups full. Top with streusel mixture.
  • Bake at 425 degrees Fahrenheit for 10 minutes. Then lower the temperature to 375 degrees Fahrenheit and bake for another 10 to 15 minutes.
  • Your recipe for Starbucks blueberry muffins is done when a toothpick inserted into the center comes out with just a few crumbs on it. The top will spring back when pressed on. Do not overbake

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From foodnewsnews.com


BLUEBERRY STREUSEL MUFFINS STARBUCKS RECIPE : STREUSEL MUFFINS
This EASY Blueberry Muffin Recipe is better than the ones at Starbucks and has a delicious streusel on top!EVERYONE loves my Starbucks copycat blueberry muffins recipe!Quit spending all your money at Starbucks and make your own muffins at home!How to make Starbucks Blueberry Muffins Recipe Video.In all honesty I’m wasn’t a huge blueberry …
From sugargirlcookies.com


STARBUCKS BLUEBERRY MUFFINS (COPYCAT RECIPE) - FOOD NEWS
Jun three, 2019 - This Straightforward Starbucks copycat blueberry muffins recipe is much better than Starbucks and has a scrumptious streusel on top rated! The finest blueberry muffins recipe! Fill the muffin tins with about 1/four cup of batter. Generously sprinkle the topping more than the muffins. Fill muffin cups with about 1/4 cup muffin batter. Sprinkle the crumble …
From foodnewsnews.com


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