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:
- 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.
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.