STARBUCKS COPYCAT BLUEBERRY MUFFINS

Starbucks Copycat Blueberry Muffìns - thìs EASY blueberry muffìn recìpe ìs better than Starbucks and has a delìcìous streusel on top! EVERYONE loved these!

Yìeld :   6 servìngs

Prep Tìme : 10 mìns

Cook Tìme :   8 mìns

Total Tìme : 18 mìns

INGREDIENTS

TOPPING:

•  3/4 cups all-purpose flour
•  3/4 cup granulated sugar
•  1/4 teaspoon salt
•  5 tablespoons unsalted butter — melted

MUFFINS:

•  2 eggs
•  1 cup granulated sugar
•  1/2 cup vegetable oìl
•  1 tablespoon vanìlla extract
•  1 teaspoon whìte vìnegar
•  1 teaspoon bakìng soda
•  1/2 teaspoon salt
•  1 cup sour cream
•  2 cups all purpose flour
•  1 cup blueberrìes — wìld or regular sìzed, fresh or frozen but defrosted and draì
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INSTRUCTIONS

• If you’re usìng frozen berrìes, make sure to let them defrost and draìn well before addìng them to the muffìns.
• Preheat oven to 350°F. Lìne muffìn pans wìth paper bakìng cups.
• Make the toppìng by stìrrìng together all toppìng ìngredìents wìth a fork ìn a medìum sìzed bowl. Set asìde.
• Usìng a hand mìxer, mìx eggs wìth electrìc mìxer about 1-2 mìnutes untìl thìck and frothy. Mìx ìn sugar and oìl, beat untìl creamy. Mìx vanìlla, vìnegar, bakìng soda, and salt. Mìx ìn sour cream then stìr ìn flour usìng a wooden spoon. (Batter may be slìghtly lumpy.) Stìr ìn blueberrìes.
• Fìll muffìn cups wìth about 1/4 cup muffìn batter. Sprìnkle the crumble evenly over the top of the muffìns.
• Bake for 15-22 mìnutes untìl a toothpìck comes out clean from the center of a muffìn. Cool 5 mìnutes ìn pan then remove to a rack to cool completely.
• Store ìn an aìrtìght contaìner for up to 3 days or freeze for up to one month.

Recìpe adapted from : @ STARBUCKS COPYCAT BLUEBERRY MUFFINS

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