Starbucks Blueberry Muffins
photo by DeliciousAsItLooks
- Ready In:
- 25mins
- Ingredients:
- 9
- Yields:
-
12 muffins
ingredients
- 1⁄4 cup soft butter
- 3⁄4 cup sugar
- 1 egg, beaten
- 1 1⁄2 cups pastry flour
- 1 grated lemon, rind of
- 1⁄2 teaspoon salt
- 2 teaspoons baking powder
- 1⁄2 cup milk
- 1 cup wild blueberries
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
-
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.
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Tweaks
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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!