This Starbucks Blueberry Muffin Copycat recipe is the BOSS!

There have been times I have wanted to bake muffins or cupcakes and didn’t have the thin paper liners. NO PROBLEMO!

If you have parchment paper and scissors you can make them yourself. Cut out 5 inch by 5 inch squares…this may vary since muffin pan sizes are not all the same. Set the wrapper over the cup and push in using a plastic glass. Lightly spray with cooking spray, and you are good to go!

STARBUCKS COPYCAT BLUEBERRY MUFFINS

yield: 24 MUFFINS
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 oil
• 1 tablespoon vanilla extract
• 1 teaspoon white vinegar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 2 cups all purpose flour
  1 cup bueberries fresh or if frozen needs to be defrosted and patted with a paper towel.

DIRECTIONS:

1. Preheat oven to 350°F.
2. Line muffin pans with paper baking cups.
3. Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside.
4. Using a hand mixer, mix eggs with electric mixer about 1-2 minutes until thick and frothy.
5. Mix in sugar and oil, beat until creamy.
6. Mix vanilla, vinegar, baking soda, and salt.
7. Mix in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.)
8. Stir in blueberries.
9. Fill muffin cups with about 1/4 cup muffin batter.
10. Sprinkle the crumble evenly over the top of the muffins.
11. Bake for 15-22 minutes until a toothpick comes out clean from the center of a muffin.
12. Cool 5 minutes in pan then remove to a rack to cool completely.

Quick Tip : Store in an airtight container for up to 3 days or place on a gallon size Zip-Lock bag and freeze for up to one month.

Recipe and photo courtesy of Dorothy at Crazy for Crust.