Must Try Starbucks Copycat Blueberry Muffins – this EASY blueberry muffin recipe is better than Starbucks and has a delicious streusel on top! EVERYONE loved these!
Servings: 18 Muffins
Ingredients
Topping:
- ¾ cups (93g) all-purpose flour
- ¾ cup (150g) granulated sugar
- ¼ teaspoon salt
- 5 tablespoons (71g) unsalted butter softened
Muffins:
- 2 large eggs
- 1 cup (200g) granulated sugar
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240g) sour cream
- 2 cups (248g) all purpose flour
- 1 cup (190g) blueberries wild or regular sized, fresh or frozen but defrosted and drained
Instructions
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If you’re using frozen berries, make sure to let them defrost and drain well before adding them to the muffins.
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Preheat oven to 350°F. Line muffin pans with paper baking cups.
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Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside.
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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.
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Fill muffin cups with about 1/4 cup muffin batter. Sprinkle the crumble evenly over the top of the muffins.
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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.
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Store in an airtight container for up to 3 days or freeze for up to one month.
Source: crazyforcrust.com