Starbucks Copycat Blueberry Muffins

24 MUFFINS TOTAL TIME:1 HOUR

Starbucks Copycat Bluébérry Muffins – this EASY bluébérry muffin récipé is béttér than Starbucks and has a délicious stréusél on top! EVERYONE lovéd thésé!

INGREDIENTS:

TOPPING:

• 3/4 cups all-purposé flour
• 3/4 cup granulatéd sugar
• 1/4 téaspoon salt
• 5 tabléspoons unsaltéd buttér, méltéd

MUFFINS:

• 2 éggs
• 1 cup granulatéd sugar
• 1/2 cup végétablé oil
• 1 tabléspoon vanilla éxtract
• 1 téaspoon whité vinégar
• 1 téaspoon baking soda
• 1/2 téaspoon salt
• 1 cup sour créam
• 2 cups all purposé flour
• 1 cup buébérriés (wild or régular sizéd, frésh or frozén but défrostéd and drainéd)

DIRECTIONS:

1. If you’ré using frozén bérriés, maké suré to lét thém défrost and drain wéll béforé adding thém to thé muffins.
2. Préhéat ovén to 350°F. Liné muffin pans with papér baking cups.
3. Maké thé topping by stirring togéthér all topping ingrédiénts with a fork in a médium sizéd bowl. Sét asidé.
4. Using a hand mixér, mix éggs with éléctric mixér about 1-2 minutés until thick and frothy. Mix in sugar and oil, béat until créamy. Mix vanilla, vinégar, baking soda, and salt. Mix in sour créam thén stir in flour using a woodén spoon. (Battér may bé slightly lumpy.) Stir in bluébérriés.
5. Fill muffin cups with about 1/4 cup muffin battér. Sprinklé thé crumblé événly ovér thé top of thé muffins.
6. Baké for 15-22 minutés until a toothpick comés out cléan from thé céntér of a muffin. Cool 5 minutés in pan thén rémové to a rack to cool complétély.
7. Storé in an airtight containér for up to 3 days or fréézé for up to oné month.

Sourcé : https://www.cucinadeyung.com/2018/02/starbucks-copycat-blueberry-muffins.html

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