Starbucks Copycat Blueberry Muffins
Copycat version of the classic Starbucks blueberry muffins with a crumb topping. Makes 15 muffins.
🍽️ Makes 15
Ingredients
| 3/4 (3 tbs) cups | all-purpose flour (topping) | |
| 3/4 (3 tbs) cup | granulated sugar (topping) | |
| 1/4 teaspoon | 1.3 ml | salt (topping) |
| 70 (17) gr | butter, room temperature (topping) | |
| 2 | eggs | |
| 1 cup | 240 ml | granulated sugar |
| 1/2 cup | 120 ml | vegetable oil |
| 1 tablespoon | 15 ml | vanilla extract |
| 1/2 teaspoon | 2.5 ml | salt |
| 1 (245 gr) cup | sour cream | |
| 1 teaspoon | 5 ml | white vinegar |
| 1 teaspoon | 5 ml | baking soda |
| 2 cups | 480 ml | all-purpose flour |
| 1 cup | 240 ml | blueberries, wild or regular, fresh or frozen (defrosted and drained) |
Instructions
Makes 15 muffins. TOPPING note: you need at most 1/4 of this quantity.
- If you're using frozen berries, make sure to let them defrost and drain well before adding them to the muffins.
- Preheat oven to 175°C. 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 ¼ cup muffin batter (they rise A LOT). 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.