STARBUCKS COPYCAT BLUEBERRY MUFFINS
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
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 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
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
BLUEBERRY-STREUSEL MUFFINS
Now here's a great recipe for all you muffin lovers out there! This one was put in the Southern Living Recipe Hall of Fame in 1996 and is a real winner!
Provided by Bev I Am
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- PULSE almonds 2 or 3 times in a blender or food processor until chopped.
- Add brown sugar and 1 tablespoon flour; process 5 seconds.
- Add butter; pulse 5 or 6 times or until mixture is crumbly.
- Stir in oats; set aside.
- COMBINE 2 cups flour and next 5 ingredients in a large bowl; make a well in center of mixture.
- WHISK together buttermilk, oil, and egg; add to flour mixture, stirring just until moistened.
- TOSS blueberries with remaining 2 tablespoons flour; gently fold into batter.
- Spoon batter into greased muffin pans, filling two-thirds full; sprinkle batter with oat mixture.
- BAKE at 400° for 15 to 20 minutes or until golden brown.
- Remove immediately from pans, and cool on wire racks.
Nutrition Facts : Calories 250.8, Fat 8.8, SaturatedFat 2.2, Cholesterol 21.2, Sodium 176.2, Carbohydrate 38.6, Fiber 2.1, Sugar 15.5, Protein 5.1
STARBUCKS COPYCAT BLUEBERRY MUFFINS
Provided by Natalie
Number Of Ingredients 13
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.
STREUSEL TOPPED BLUEBERRY MUFFINS
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
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
BLUEBERRY STREUSEL MUFFINS
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
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
RASPBERRY STREUSEL MUFFINS
Raspberry Streusel Muffins are delicious, super moist and flavorful muffins with a streusel crumb topping. These berry muffins are the BEST breakfast recipe ever - it will feel like you're eating cake! Also, they're made with fresh raspberries!
Provided by Vera Zecevic
Categories Breakfast
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside.
- To make the crumb topping in a small bowl, whisk together flour and sugar, add melted butter and stir with a fork until crumbly and set aside.
- To make the muffins in a large bowl stir together flour, baking powder and salt and set aside.
- In a medium bowl, mix together egg and granulated sugar until combined. Mix in yogurt, oil, and vanilla extract .
- Fold wet ingredients into dry ingredients and mix everything together by hand.
- Spoon batter into prepared muffin tin (2 tablespoon in each cup).
- Cover the batter with the raspberries and then cover the raspberries with streusel topping.
- Place them in the oven and reduce the heat to 375F , bake about 18-20 minutes or until the toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan then remove muffins and on a wire rack to cool completely.
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- Preheat oven to 425°F. Grease 1x 6 count muffin pan or 10 standard size muffin tins and line with cupcake liners. Set aside.
- In a large mixing bowl combine the melted butter and granulated sugar, beating until combined. Add the eggs in one at a time. Add the sour cream, buttermilk preserved lemon and vanilla extract.
- Add 2 cups flour, baking powder, cinnamon and salt. Mix until it begins to come together (not fully incorporated). Toss the blueberries with the additional two Tablespoons of flour. Fold the blueberries into the batter, mixing only until combined. Batter will be thick.
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