Copycat Starbucks Blueberry Muffins
Copycat Starbucks Blueberry Muffins with a cinnamon streusel topping.
Servings 12
Calories 277kcal
Ingredients
muffins
- 2¼ cup all-purpose flour
- 1 cup white sugar
- ¾ tsp salt
- 1 tbsp baking powder
- ⅓ cup vegetable oil
- 1 extra large egg
- ½ cup milk
- 2 cups fresh blueberries
topping
- ¾ cup white sugar
- ½ cup all-purpose flour
- ¼ cup cold butter cubed
- ½ tsp cinnamon
Instructions
- Preheat oven to 400 degrees Fahrenheit (200 degrees C). Grease muffin pan or line with muffin liners.
- In a large bowl, combine 2 ¼ c flour, 1 c sugar, salt, and baking powder. Mix well.
- Add the oil, egg, and milk to the flour mixture. Stir until combined.
- Gently fold in blueberries.
- Fill muffin cups to the top.
- Make the Streusel Topping: Add ¾ c sugar, ½ c flour, ¼ c cold, cubed butter, and ½ Tbsp ground cinnamon to a medium bowl. Use a pastry cutter to blend the ingredients together.
- Generously sprinkle to topping over the muffins before baking.
- Bake for 20- 25 minutes until an inserted toothpick comes out clean.
Notes
- After they’ve cooled, these muffins can be frozen and stored for up to 2 months.
- For an even more moist muffin, buttermilk can be used in place of milk.
- The white sugar in the topping mix can be replaced with an equal amount of brown sugar.
Nutrition
Calories: 277kcal | Carbohydrates: 55g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 292mg | Potassium: 72mg | Fiber: 1g | Sugar: 32g | Vitamin A: 168IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 2mg