Starbucks Copycat Blueberry Muffins

Starbucks Copycat Blueberry Muffins

24 MUFFINS TOTAL TIME:1 HOUR
Starbucks Copycat Blueberry Muffins – this EASY blueberry muffin recipe is better than Starbucks and has a delicious streusel on top! EVERYONE loved these!

INGREDIENTS:

TOPPING:

  • 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter, melted

MUFFINS:

  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 cups all purpose flour
  • 1 cup bueberries (wild or regular sized, fresh or frozen but defrosted and drained)

DIRECTIONS:

  1. If you’re using frozen berries, make sure to let them defrost and drain well before adding them to the muffins.
  2. Preheat oven to 350°F. Line muffin pans with paper baking cups.
  3. Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside.
  4. 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.
  5. Fill muffin cups with about 1/4 cup muffin batter. Sprinkle the crumble evenly over the top of the muffins.
  6. 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.
  7. Store in an airtight container for up to 3 days or freeze for up to one month.

Source : https://www.cucinadeyung.com/2018/02/starbucks-copycat-blueberry-muffins.html

Subscribe to receive free email updates: