Starbucks Copycat Blueberry Muffins
These simple
bowl-free, blender-less dishes are similar to Starbucks blueberry muffins. They
are moist, delicious, loaded with juicy blueberries and they rise high, with
beautiful domed peaks!
INGREDIENTS
TOPPING:
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 3/4 cups all-purpose flour
- 5 tablespoons unsalted butter melted
MUFFINS:
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup sour cream
- 1 teaspoon baking soda
- 2 cups all purpose flour
- 1 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 cup blueberries wild or regular sized, fresh or frozen but defrosted and drained
INSTRUCTIONS
First, if
you are using frozen berries, be sure to thaw and drain them well before adding
them to muffins.
Then, preheat
the oven to 350 ° F. Line the muffin tins with paper tins.
Make the filling
by mixing all the ingredients for the filling with a fork in a medium bowl. Put
aside.
Using a hand
mixer, mix the eggs with an electric mixer for about 1 to 2 minutes until they
are thick and frothy. Stir in sugar and oil, beat until creamy. Combine
vanilla, vinegar, baking soda and salt. Stir in sour cream then stir in flour
using a wooden spoon. (The dough may be slightly lumpy.) Add the blueberries.
Fill the
muffin tins with about 1/4 cup muffin batter. Sprinkle the crumble evenly over
the top of the muffins.
Bake for 15
to 22 minutes until a toothpick comes out clean from the center of a muffin.
Leave to cool in the pan for 5 minutes then remove on a rack to cool
completely.
Store in an
airtight container for up to 3 days or freeze for up to a month.
Happy Cooking
Time.
