Starbucks Blueberry Streusel Muffins Recipe Recipe For Zucchini

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.

STARBUCKS BLUEBERRY MUFFIN

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.

STREUSEL TOPPED BLUEBERRY MUFFINS

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!!

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.

ZUCCHINI LEMON BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease or line the cups of a standard-size, 12-cup muffin tin. Set aside.
• In a large bowl, stir together the flour, sugar, baking powder, and salt.
• In a medium bowl, whisk together the eggs, zucchini, milk, oil, and vanilla extract until well-combined.
• Add the wet ingredients to the dry and stir until ALMOST combined. Add the lemon zest and blueberries and stir gently until incorporated and just until the dough is combined. Don't overstir or your muffins could end up being tough!
• Divide batter between muffin tins.
• Bake for about 30 minutes, until the edges of the muffins are golden, the tops are springy, and a toothpick inserted into the middle comes out clean.
• Meanwhile, mix together the glaze. Into a small bowl, sift the powdered sugar. Add the lemon juice and stir with a whisk until a thick glaze forms. It should be a bit thicker than glue. (But don't worry, it will taste much better than that!)
• Remove muffins from oven and set on a metal rack. Let cool for 5-10 minutes, then transfer muffins to a wire cookie rack placed over paper towels to catch glaze drips.
• At this point you have a couple of choices. You can drizzle on the glaze now, knowing that some of it might melt into the warm muffins rather than stay on the top. Or you can wait until they've cooled, then drizzle the glaze on so that it stays on the top. Both methods result in delicious muffins, so it's up to you!
• Allow the glaze to solidify, another few minutes.
• Devour!

WALNUT ZUCCHINI MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in zucchini, walnuts and raisins., Fill 12 greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.