Better Than Starbucks Blueberry Muffins Food

STARBUCKS BLUEBERRY MUFFIN

Steps:

• Mix the melted butter, sugar, lemon zest, and flour together in a small bowl. Set aside.
• 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.

STARBUCKS COPYCAT BLUEBERRY MUFFINS

Steps:

• If you're using frozen berries, make sure to let them defrost and drain well before adding them to the muffins.
• Preheat oven to 350°F. Line muffin pans with paper baking cups.
• Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside.
• 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.
• Fill muffin cups with about 1/4 cup muffin batter. Sprinkle the crumble evenly over the top of the muffins.
• 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.
• Store in an airtight container for up to 3 days or freeze for up to one month.

BLUEBERRY OAT SQUARES - STARBUCKS COPYCAT

Steps:

• Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk in cornstarch and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour or up to 1 day before using.
• Base/Topping: In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of a greased 9 x 13 inch pan.
• Spread the blueberry mixture over the base. Crumble the reserved amount of the base/topping over the blueberry mixture.
• Bake at 350 degrees F until light golden, about 40-45 minutes. Let cool completely on rack as these cut better when they are fully set. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.).

BETTER-THAN-STARBUCKS® BLUEBERRY POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Coat a 9x13-inch pan with butter.
• Beat butter and ricotta cheese together in a stand mixer fitted with a paddle attachment until creamy. Add sugar and sucralose sweetener; beat until smooth. Add eggs one at a time, mixing well until each is incorporated. Mix in vanilla extract and almond extract.
• Whisk flour, baking powder, and salt together in a bowl. Slowly mix flour mixture into butter mixture. Fold blueberries gently into the batter.
• Pour batter evenly into the prepared pan.
• Bake cake in the preheated oven until edges are golden brown, 25 to 30 minutes. Continue baking until the center is set and a toothpick inserted into the center comes out clean, 50 to 75 minutes.

BETTER-THAN-STARBUCKS BLUEBERRY MUFFINS

Steps:

• Stir almonds, walnuts, baking powder, and salt in a bowl.
• In a separate bowl, lightly whisk the eggs, and, then, add the melted butter, water, vanilla, Xylitol (or sweetener of your choice) and whisk until combined.
• Add the "wet" ingredients to the "dry" ingredients and stir until combined.
• Fold in frozen blueberries.
• Divide the batter among 8 muffin tins lined with paper cups and sprayed with Pam.
• Bake at 350 F for about 20 minutes.

STARBUCKS BLUEBERRY MUFFINS

Steps:

• Cream butter and sugar together until light and fluffy. Add egg and mix well. Sift dry ingredients together. Add flour mixture to the butter mixture, alternating with milk. (Begin and end with flour for the best texture. Not sure why, but this works.) Toss blueberries with lemon rind and gently fold into batter. Do not over-mix.
• Fill 12-cup muffin tin with paper cups or grease with butter. Fill 2/3 full with batter.
• Bake in preheated 375F oven for 15-20 minutes. Remove from tins and cool on rack.

STARBUCKS BLUEBERRY MUFFINS (COPYCAT RECIPE)

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• In a bowl, cream butter and sugar until light and fluffy. Beat in the egg until combined.
• In a separate bowl, sift the dry ingredients together.
• Pour the dry ingredients into the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
• Gently fold the blueberries and lemon rind into the batter.
• Pour the mixture over greased or lined muffins tins, filling them 2/3 of the way.
• Bake for 15-20 minutes at 375 degrees Fahrenheit. Remove the muffins from the tins and transfer them to a wire rack to cool.

STARBUCKS LOW FAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees. Blend dry ingredients and set aside.
• Combine milk, apple or pear, egg whites; blend well. Add to the dry ingredients and mix with a fork until just blended. Gently fold in blueberries.
• Spoon batter into muffin tins lightly sprayed with vegetable oil.
• Bake until golden brown (approx 20-25 minutes).