Dessertscrazyforcrust4.9
Starbucks Blueberry Muffins Recipe
Starbucks Copycat Blueberry Muffins - this EASY blueberry muffin recipe is better than Starbucks and has a delicious streusel on top! EVERYONE loved these!
👥 18 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●wooden spoon
📝 Preparation Steps
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.
(71g) unsalted butter (softened)5 tablespoonslarge eggs2(200g) granulated sugar1 cup(240g) sour cream1 cup(248g) all purpose flour2 cups(190g) blueberries (wild or regular sized, fresh or frozen but defrosted and drained)1 cupbaking soda1 teaspoon
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.
Nutrition Facts
calories
197 kcal
fat Content
9 g
serving Size
1 muffin
sugar Content
15 g
sodium Content
132 mg
protein Content
2 g
cholesterol Content
24 mg
carbohydrate Content
26 g
saturated Fat Content
6 g
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