Blueberry Muffins

 

Copycat recipe for Starbucks Blueberry Muffins

Cruble Top

• 1 stick butter
• 3/4 cup all purpose flour
• 3/4 cup sugar
• 1/2 teaspoon salt

Cut cold butter into small chunks and place in freezer for a few minutes until ready to add to mixer. The idea is to get it very cold but not frozen.

Put all other ingredients in a stand mixer with the standard paddle attachment.

On medium speed, add a few chunks of butter at a time. The mixer needs to coat them with the flour mixture and cut them up into a sand-like texture.

Cover and keep in refrigerator until right before putting muffins in oven. 

Unused crumble top can be frozen.

Muffins

• 3/4 cup sugar
• 1/4 cup butter
• 1 egg
• 1 1/2 cups pastry flour (This can be made with 1 cup cake flour and 1/2 cup all purpose flour)
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup milk
• 1 cup fresh blueberries
• 1 grated lemon zest

Turn on oven to 375 degrees.

Fill a 12 cup muffin tin with paper liners or grease with butter. Alternatively you can use a mini-loaf pan which makes about 7.

In mixer, cream butter and sugar until light and fluffy (5 minutes). 

Add egg and mix well.

In separate bowl, sift (or wisk) salt, flour, and baking powder.

Add flour mixture to butter mixture alternating with milk. It is important to start and end with the flour mixture. (ie flour, milk, flour, milk, flour)

Stop mixing. Fold in blueberries and lemon zest. Do not overmix.  

Fill tin 2/3 full with batter. Add crumble topping.

Bake in preheated 375 degree oven. The muffins take about 20 minutes. The mini-loafs are closer to ~27 minutes. They are done when a toothpick comes out clean.

Remove from tins and cool on rack.