Copycat Starbucks Blueberry Muffins

Copycat Starbucks Blueberry Muffins

from thecafesucrefarine.com
30 min
12 servings

Ingredients

  • ½ cup butter melted and cooled for 5 minutes
  • 1 cup sugar
  • 2 large eggs
  • ¾ cup buttermilk I like whole buttermilk but low fat will also work
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ cups fresh blueberries
  • Turbinado (raw) or Demerara sugar

Directions

  1. 1

    Preheat oven to 425F. Spray a 12 cup muffin baking pan generously with non-stick spray.

  2. 2

    In a medium-large bowl, whisk the melted butter with the sugar then add the eggs and stir well to combine completely. Add buttermilk and vanilla. Stir again until well combined.

  3. 3

    Sprinkle the flour with the baking powder, baking soda and salt evenly over the top and stir just until flour mixture is incorporated. Gently fold in the blueberries using a rubber spatula.

  4. 4

    Scoop the batter into the 12 muffin cups and sprinkle each one with a scant teaspoon of Demerara or Turbinado sugar. Wait 15 minutes before baking muffins.

  5. 5

    Bake for 5 minutes at 425˚F, then reduce the heat to 350˚F and bake for another 12-16 minutes or until a toothpick inserted into the center comes out clean. Muffins will also spring back when lightly touched on the top when done.

  6. 6

    Allow muffins to cool for 5 minutes then remove from pan to a cooling rack.