Go Back

Copycat Starbucks Blueberry Muffins

Recipe From Crazy for Crust

Ingredients
  

Topping

  • 3/4 cup All-purpose flour
  • 3/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 5 tbsp Unsalted butter softened I need an extra 2-3 tbsp

Muffin Mix

  • 2 Large Eggs
  • 1 cup Granulated Sugar
  • 1/2 cup Vegetable Oil
  • 1 tbsp Vanilla Extract
  • 1 tsp White Vinegar
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup Sour Cream
  • 2 cups All purpose flour
  • 1 cup Blueberries fresh or frozen(defrosted and drained)

Instructions
 

  • Preheat oven to 350 degrees. Line/spray muffin pan

Topping

  • Add all topping ingredients together in a bowl and mix with a fork until they are in crumbles. I had to add extra butter to the original recipe to make good crumbles

Muffin Mix

  • In a large bowl add eggs and beat with a hand mixer for 1-2 minutes until thick and frothy.
  • Mix in sugar and oil and mix until creamy and combined
  • Add vanilla, vinegar, baking soda and salt.
  • Using a wooden spoon mix in the sour cream and then the flour. Mix until combined, batter will be lumpy but don't overwork it.
  • Fold in blueberries. Be gentle so they don't break!
  • Bake for 15- 23 minutes. Start with 15 and check every 5 minutes so you don't overcook them. Top should have golden brown edges and middle should be clean when a toothpick is inserted.
  • Cool on a baking rack and serve.