Starbucks Blueberry Muffins with Streusel Topping
User Reviews
5
Starbucks Blueberry Muffins with Streusel Topping
Description
This recipe replicates the bakery-style muffin by starting with a high oven temperature to develop a domed, firm crust quickly, giving muffins their distinctive shape. The batter blends melted butter and oil with eggs and milk for moisture and richness. Dry ingredients are sifted and mixed with baking powder and soda to provide leavening, with blueberries lightly tossed in flour before folding in to prevent them from sinking or bleeding color into the batter.
The streusel topping, made from butter, sugar, lemon zest, and flour, adds a crisp, tangy contrast that crisps during baking. The baking process is staged: 10 minutes at 425°F to set the rise, then lowered to 375°F to finish cooking through without overbrowning.
Using fresh or frozen blueberries works well, though fresh are recommended when in season. Ingredient temperatures affect mixing and final texture, so ensuring refrigerated ingredients are at room temperature supports even mixing and tender crumb. Avoiding overmixing preserves muffin softness.
Ingredients
Streusel Topping
- 3 tablespoons butter melted
- 3 tablespoons sugar
- 2 teaspoons lemon zest
- 1/2 cup all-purpose flour
Muffins
- 3 teaspoons butter melted
- 1/4 cup vegetable oil
- 2 egg
- 1 cup milk or buttermilk
- 2 1/2 cups all-purpose flour plus 1 tablespoon
- 1 cup sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups blueberries fresh or frozen
- non-stick baking spray
Instructions
Streusel Topping
- Mix the melted butter, sugar, lemon zest, and flour together in a small bowl. Set aside.
Muffins
- Preheat the oven to 425°F. Grease a muffin tin with non-stick spray.
- Whisk the melted butter, vegetable oil, eggs, and milk (or buttermilk) in a bowl until the mixture is uniform.
- In another bowl, add 2 1/2 cups sifted flour, sugar, baking powder, and baking soda. Stir to combine.
- Combine the whisked egg mixture with the dry ingredients, and stir.
- Sprinkle 1 tablespoon flour over the blueberries. Then add the blueberries to the muffin batter. Stir only until they are mixed to avoid bursting the blueberries.
- Fill each muffin cup 2/3 full with batter, and top with the streusel mixture.
- Bake at 425°F for 10 minutes. Then lower the oven temperature to 375°F and bake for another 10 or 15 minutes.
Notes
- Preheat oven to 425°F initially to achieve a bakery-style domed muffin top.
- Mix dry and wet ingredients just until combined to avoid developing gluten and tough muffins.
- Fresh blueberries give the best flavor and texture, though frozen berries can be used without thawing.
- Use room temperature ingredients for even mixing and better texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 100mg | 4% |
| Potassium | 159mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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