Starbucks Blueberry Muffins

"Here's a recipe for the blueberry muffins at Starbuck's. This recipe originated from www.ca.answers.yahoo."
 
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photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by kaytlynnkopp photo by kaytlynnkopp
Ready In:
25mins
Ingredients:
9
Yields:
12 muffins
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ingredients

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directions

  • Cream butter and sugar together until light and fluffy. Add egg and mix well. Sift dry ingredients together. Add flour mixture to the butter mixture, alternating with milk. (Begin and end with flour for the best texture. Not sure why, but this works.) Toss blueberries with lemon rind and gently fold into batter. Do not over-mix.
  • Fill 12-cup muffin tin with paper cups or grease with butter. Fill 2/3 full with batter.
  • Bake in preheated 375F oven for 15-20 minutes. Remove from tins and cool on rack.

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Reviews

  1. Fantastic muffins! So moist and tender. I didn't have pastry flour, so I did like another reviewer suggested and subbed 2 Tbsp. cornstarch for every cup of flour. Don't skip the lemon zest - it's an absolute must! I sprinkled some coarse grain sparkly sugar on top and they came out amazing.
     
  2. These are truly awesome! I didn't think these were going to turn out as Starbucks shows that their muffins have yogurt in them when obviously this recipe does not! But who cares! They don't need it!
     
  3. These were absolutely delicious! Moist and full of flavor! I used frozen blueberries and didn't change a single thing and they came out perfect!
     
  4. These are probably the best blueberry muffins I've ever had. My husband ate 3 hot and has been raving about them all day. I'm not sure how people thought there was no taste...They must have forgotten an ingredient. Don't skimp on the lemon zest, and if you don't have pastry flour, you can add 2 T cornstarch to a scant 1 C AP Flour.
     
  5. I didn't have a lemon, so I used an orange instead. These are so fluffy and yummy!
     
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Tweaks

  1. I *loooooooved* these (so did my dad and boyfriend!). I have to tell you, I've been searching for YEARS to find the perfect muffin recipe, consistency-wise. The pastry flour really makes this recipe. I'd never used it in muffins before, and the texture came out just like the kinds of muffins you buy at a bakery/coffeeshop. Nice and light and fluffy, and moist! I subbed dried currants for blueberries, and it came out wonderfully. I will definitely continue making/switching up this recipe for ALL muffins. :D Great recipe overall, and it works really well as a general base for so many other kinds of muffins. Thanks so much for sharing!
     

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