Delicious Copycat Starbucks Blueberry Muffins

Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup fresh blueberries
  • 2 tablespoons all-purpose flour (for blueberries)

Directions:

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
  2. In a medium bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  5. In a small bowl, toss the blueberries with 2 tablespoons of flour to prevent them from sinking. Gently fold the blueberries into the batter.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
  10. Kcal: 200 kcal | Servings: 12 muffins

FAQs:

  • What makes these Blueberry Muffins a “copycat” version of Starbucks? These muffins are designed to replicate the taste, texture, and appearance of Starbucks’ popular blueberry muffins. They feature a moist, tender crumb with plenty of juicy blueberries and a slightly crunchy sugar topping, mimicking the bakery-style muffins you can buy at Starbucks.
  • What ingredients are needed to make Copycat Starbucks Blueberry Muffins? To make these muffins, you will need all-purpose flour, granulated sugar, baking powder, baking soda, salt, eggs, milk (or buttermilk), vegetable oil (or melted butter), vanilla extract, fresh or frozen blueberries, and coarse sugar for the topping. Some recipes may also include a hint of lemon zest for added flavor.
  • Can I use frozen blueberries instead of fresh ones? Yes, you can use frozen blueberries if fresh ones are not available. When using frozen blueberries, do not thaw them before adding them to the batter to prevent them from bleeding and turning the batter blue. Gently fold them into the batter to keep them intact.
  • How do I ensure my muffins have a moist and tender texture? To achieve a moist and tender texture, be careful not to overmix the batter. Mix just until the dry ingredients are incorporated into the wet ingredients. Overmixing can lead to tough, dense muffins. Additionally, using buttermilk or yogurt in the batter can add moisture and tenderness to the muffins.
  • How should I store and reheat the muffins? Store the muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm the muffins in the microwave for about 10-15 seconds or in a preheated oven at 350°F (175°C) for about 5-10 minutes. For longer storage, you can freeze the muffins for up to 3 months. Thaw them at room temperature or reheat them directly from the freezer.

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