Blueberry Streusel Muffins Starbucks Recipe
- October 13, 2021
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 muffin fan until I created this recipe.Because of the other things we are adding the chemical reaction in the oven creates super fluffy muffins.The acid reacts with the baking soda to give it a nice high rise.WILD Blueberries: these are my favorite because they are small and teeny tiny.Wet ingredients: Mix the eggs with sugar, oil, extract, and vinegar until smooth.Dry ingredients: add the baking soda, salt, flour and sour cream and mix until thick batter forms.Dry Ingredients: whisk the flour, sugar, and salt in a bowl.Assemble: fill the muffin liners then top with streusel.To freeze them, package them in a single layer in an airtight container or gallon size bag.Or just grab one when you need it and it’ll thaw in a few hours – or pop it in the microwave.Mini muffins will bake faster, jumbo will take longer.Leave a Review Print Recipe Ingredients Topping: ¾ cups (93g) all-purpose flour.5 tablespoons (71g) unsalted butter softened Muffins: 2 large eggs.1 cup (190g) blueberries wild or regular sized, fresh or frozen but defrosted and drained Instructions If you’re using frozen berries, make sure to let them defrost and drain well before adding them to the muffins.Line muffin pans with paper baking cups.Mix vanilla, vinegar, baking soda, and salt.Mix in sour cream then stir in flour using a wooden spoon.Bake for 15-22 minutes until a toothpick comes out clean from the center of a muffin.Store in an airtight container for up to 3 days or freeze for up to one month.All text and images © DOROTHY KERN for Crazy for Crust.Disclaimer: Nutrition information shown is not guaranteed to be accurate.Join for FREE to start saving your favorite recipes Create an account easily save your favorite content, so you never forget a recipe again. .
Bakery Style Blueberry Muffins
Big, soft, fluffy muffins with a delicious streusel-crumb and lemon sugar topping!I love a good, bakery-fresh blueberry muffin.But a fresh, bakery-style blueberry muffin is the best....scented with lemon zest in the batter and in the crumb-streusel topping.I've had this recipe on the blog since 2017, but I wanted to add more flavor and also ensure that it could be made any time of the year since Greyson loves them so much.Lemon sugar.We need delicious muffins year-round, and I had many people ask 'can I make muffins with frozen blueberries?'.Now, we all know that baked goods need flour and stuff but here's a breakdown on the important ingredients.If you don't have baking powder or your baking powder is dead (yes, that happens) you can substitute baking soda so long as you use an acidic ingredient like buttermilk or a buttermilk substitute.Use shortening or spray oil to coat the muffin pan in fat.They can be left on the counter covered in a cute little cake stand overnight up to 24 hours, but refrigerate them for up to 3 days after that in an air tight container, though the texture will change due to the temperature.Moist Blueberry Muffin Hacks.One banana per half cup of butter is my rule of thumb, and it makes for a super moist blueberry muffin.They add a ton of moisture, so you actually need to cook the muffins a bit longer and let them cool more in the pan before removing so they set into the batter better.How to Freeze Blueberry Muffins.To pin this recipe and save it for later you can use the Pin button on the recipe card, the sharing buttons above or below this post, or on any of the photos above.Big, soft, fluffy muffins with a delicious streusel-crumb and lemon sugar topping!Print Ingredients streusel topping ¼ cup (50g) granulated sugar.2 teaspoon (10ml) unsalted butter, melted and cooled slightly Blueberry muffins 1 cup (200g) granulated sugar.1 cup (250ml) buttermilk.1 ½ cups (230g) fresh or frozen blueberries Instructions Preheat the oven to 425 degrees F. Grease an entire standard-size muffin pan with shortening or spray with non-stick cooking spray.In a medium-sized bowl, mix together the lemon sugar, all-purpose flour, and cinnamon.In a medium bowl, create lemon sugar the same way as the streusel using the lemon zest and sugar amounts for the muffins.Whisk the melted butter into the lemon sugar, then add the eggs, buttermilk, and vanilla extract.In a large bowl, whisk the flour, baking powder, baking soda, and kosher salt together.Blueberries: If you're using frozen blueberries, do not thaw them and bake the muffins for about 2-3 minutes more.Makes about 6 jumbo blueberry muffins.Makes about 36-40 mini blueberry muffins.I love seeing you make my recipes and hearing how they went for you! .
Starbucks Copycat Blueberry Muffins
Of course, besides all the strenuous exercises he gives me, we talk a little in between, and so I discovered that he had never baked anything ever, so I invited him to a joint baking day.I asked him what he’d most like to make and his automatic answer was “Starbucks Blueberry Muffins”. .
Incredible Blueberry Streusel Muffins
Add on the streusel topping and you have a combination that makes for a tasty breakfast or snack!Print Recipe 3.72 from 14 votes INCREDIBLE Blueberry Streusel Muffins These INCREDIBLE Blueberry Streusel Muffins are bursting with fresh berries throughout!Muffin Liners Ingredients MUFFIN 2 cups flour *all purpose.3/4 cup sugar.2 1/2 cups blueberries, divided.2/3 cup sugar.1/2 teaspoon nutmeg Instructions Preheat oven to 400 degrees and line a muffin tray with liners.STREUSEL In a small bowl, combine the flour, sugar, and cinnamon.MUFFINS In a medium bowl, combine the eggs and sugar.In a small bowl, combine 1 cup blueberries with the 1 tablespoon flour.Sprinkle the remaining blueberries on top of each muffin cup.Sprinkle the streusel generously on top of each muffin cup. .
To Die For Blueberry Muffins
Rating: 4 stars HELPFUL TIPS: Vanilla isn't needed for this recipe (as some have suggested).Makes no difference ,and i put a heaping overflowing tsp.It's important to use butter at room temp (to a point that if you put a fork through it, it would smush).Giant tins as recommended make 5-6 so double recipe!(Update 7/08): I noticed a lot of people had trouble w/their muffins sinking.If you must drown yourself in topping, try this fail proof one I use that has less butter (perfect amount if doubling recipe): 2/3C brown sugar, 1/4C flour, 1/4 tsp cinnamon, 2T butter.Rating: 5 stars I took a look at many of the recipe reviews for these muffins and incorporated their suggestions.In summary, I made the recipe as printed, but I added 1/2 t. vanilla, replaced all of the milk with buttermilk and then added a few more tablespoons of buttermilk to the recipe, replaced the white sugar in the streusel topping with brown sugar, filled 12 regular-size muffin tins about 2/3 full and lightly placed the streusel on top.This recipe would be great with other types of fruit added (other berries, diced peaches, etc.).I've tried many blueberry muffin recipes only to be disappointed by the berries sinking to the bottom before it cooked all the way.I made a couple of small modifications only because I was working with what I had on hand.(If you use a non-stick spray and spray the entire pan including the top, they should fall out easily) "Not sweet enough" (The quality of the recipe is only as good as the quality of the ingredients--were your blueberries already bitter?Due to the thinness of the other recipe, as it was rising the batter spread out more so the muffin tops were flatter.Combine wet and dry with the fewest strokes possible, there should still be some lumps and perhaps even light streaks of flour.I,too, added a tsp of vanilla to batter and increased the sugar a bit.I made another batch with dried apricots and walnuts..turned out great!Highly recommend this recipe.> Add 2 T. Sour Cream to the egg, oil, milk mixture bringing it to the 1c measure as instructed.This pushes the batter up through the muffin and makes the desirable "crown" effect everyone wants!> let cool at least 5-10 min before removing from the pan to avoid tearing them.I've made streusel toppings for baked goods for years, and I'm not sure why this happened with this recipe, as the butter was incorporated into the other ingredients as small crumbs, not big lumps.
Blueberry Streusel Muffin Recipe
I love the blueberry muffins they have in Starbucks so I started looking for a similar recipe online a while back.Then the search turned to other things and I promptly forgot about the blueberries I had bought and frozen to make muffins.I resumed my search for a good blueberry muffin recipe a couple of weekends back and found a recipe for something better – blueberry streusel muffins!For muffin batter – combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder in a bowl with a whisk or fork.If the blueberries break, they will bleed all over the batter, making your cupcakes purple.Unless that’s the colour you want to end up with, freeze the blueberries and harden them a bit.The streusel topping will make sure the batter doesn’t spill over while baking.To Make Streusel Topping: Combine the ingredients with your fingertips until they resemble bread crumbs (the mixture will be more moist than bread crumbs though).Sprinkle over the muffin batter and cover as completely as possible.Bake for 25 to 30 minutes in the preheated oven, or until the muffins pass the skewer test (insert skewer or toothpick into the muffin and if they come out with some dry crumbs at the end, you are done). .
Vegan Blueberry Muffins with Streusel
Fresh blueberries, Soft tall muffins and a simple streusel.The streusel keeps the muffins moist by reducing the moisture loss from the top.The flour tossed fresh berries stay right in place and don’t sink to the bottom.Non dairy yogurt helps the muffin stay soft and moist.: Wash the berries to remove excess juices, then toss in flour and add to the batter The Streusel has flour, sugar and oil or vegan butter.To make the muffin Oil-free: Substitute the oil in the batter with 2 tbsp applesauce.In a bowl, mix in the wet ingredients until the sugar is fully combined.(Optional: Add 2 tbsp almond flour to the dry for additional texture).Drop spoonfuls of the batter into the lined muffin pan, not more than 2/3 full. .