So I will be 100% honest with you as always. I found this recipe somewhere on Facebook, I made a screen shot and forgot to keep the name of the person who shared it. So I won’t be able to thank this person… Sorry for that…
But, yes there’s a but, it’s an amazing recipe that I’m glad to share here: blueberry muffins like at Starbucks!!
Those muffins are just scrumptious!! You can keep them a few days, well… if they don’t disappear before then…
My kids crave them for their afternoon sncak. The crumble on top make the muffin a little crunchy, it’s so good!
I made the recipe with both fresh blueberries (it’s always my first choice) and frozen ones. The two options work perfectly. Happiness or what??
And they really taste like American muffins, the ones we love so much!
My kMix by Kenwood
I think I have your full attention now!!
The recipe, Chef?
Blueberry Muffins like at Starbucks
- 45 g flour
- 15 g sugar
- 15 g brown sugar
- 30 g cold butter
- 100 g butter at room temperature
- 180 g sugar
- 1 pinch of vanilla powder
- 2 eggs
- 350 g flour
- 2 g salt or 1/2 teaspoon
- 14 g baking powder
- 250 g milk
- 200 g blueberries
Mix the 45 g of flour with 15 g of sugar and brwon sugar.
Add the cold butter and mix with your fingers.
When you get the crumble texture, set aside in your fridge.
Preheat your oven at 180 degrees.
Whisk the butter at room temperature, the sugar and vanilla powder.
Add one egg. When you get an homogeneous mixture, add the second egg.
In a seperate bowl, mix the flour, salt and baking powder.
Add 1/4 of the flour/salt/bakingpowder to your mixture. Mix.
Add 1/3 of the milk and whisk.
Start again with 1/4 of the powders, 1/3 milk, 1/4 of the powders, 1/3 milk and finally the rest of the powders. At each step, make sure to have an homogeneous mixture.
Add the blueberries and mix with a spatula.
Pour and fill to the brim of your molds (buttered if necessary).
Spread the crumble.
Bake 25 minutes.
Wait 15 minutes before unmolding and let cool down on a grid.
The recipe is very good without crumble too.