Starbucks Blueberry Muffins
These delicious Starbucks blueberry muffins are soft and even better than the store-bought ones. They are loaded with fresh blueberries and use less sugar.
Ingredients
- 1¾ cups (221g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ tsp nutmeg
- ½ cup (100g) granulated sugar
- ½ cup (113g/ 1stick) unsalted butter softened
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup (82g) sour cream at room temperature
- ¼ cup (60g) buttermilk
- 2 teaspoons vanilla extract
- 1 ½ cups (270g) fresh blueberries
- 2 tablespoons Turbinado or coarse sugar
Instructions
- Gather all the ingredients needed for the recipe. Bring buttermilk, eggs, and sour cream to room temperature.
- Preheat oven to 375° F. Spray a 12-cup muffin baking pan with non-stick spray or pan release spread or use baking liners.
- In a medium bowl, combine the flour, baking powder, baking soda, nutmeg and salt and whisk together. set aside.
- In another medium bowl with a hand mixer or stand mixer fitted with the paddle attachment, cream sugar and butter until creamy and smooth. While the mixer is running on a medium speed, add the eggs one at a time and beat well after each addition until well mixed. Add vanilla extract and sour cream and mix well. Then add the dry ingredients and buttermilk to the wet ingredients and mix well but don’t overmix the batter. Toss the blueberries with a little flour and fold them into the batter.
- Using an ice cream scoop, fill the muffins pans with the batter to about ¾ full. Sprinkle with raw sugar and bake at 375° F for about 16-18 minutes or until toothpick is inserted into it and comes out clean and dry.
- Cool the muffins for 5 minutes in the muffin pan and then transfer them to cooling rack to cool completely.
- Serve and enjoy.
Nutrition
Serving: 1gCalories: 150kcal
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