Hi friends,
So, I’m going to be 100% honest with you as always. I found this recipe on Facebook, took a screenshot without saving the name of the person who shared it… So unfortunately, I can’t credit the original author. So sorry…
**Update from December 13, 2020** — Social media is amazing: the original creator has been found!! It’s from Valérie’s blog, I love Cakes!!
In the meantime, this is a fantastic Starbucks-style blueberry muffin recipe!!
A quick observation
These muffins are absolutely delicious!! They keep really well—well… if they’re not devoured first…
My kids love them for an afternoon snack. The little crumble on top adds a bit of crunch—so good!
I’ve made this recipe with fresh blueberries (always best) and with frozen ones, and it works perfectly both ways. Bliss, right??
And honestly, they totally remind me of classic American muffins we all love!
Blueberries: tiny fruits with big benefits
Small in size but mighty in benefits, blueberries are true health allies. These little blue-violet berries, rich in antioxidants, are increasingly valued for their positive effects on the body.
Their main strength lies in their high content of anthocyanins, natural pigments that give them their signature color and act as powerful antioxidants. These compounds help fight cellular aging, protect cells from free radicals, and play a role in preventing many chronic illnesses, including cardiovascular disease and some cancers.
Blueberries are also known to boost memory and cognitive function. Several studies have shown that regularly eating blueberries may improve focus and slow age-related cognitive decline. They’re especially recommended for school-age children and older adults.
On the digestive side, their high fiber content helps regulate the digestive system and promotes gut health. Low in calories, they fit perfectly into a balanced diet—whether as a snack, in a smoothie, or mixed into a bowl of yogurt or cereal.
Finally, blueberries have anti-inflammatory properties and help strengthen the immune system thanks to their vitamins C and K content.
Whether you’re looking to improve your health, boost your brainpower, or simply treat yourself, there are countless reasons to add blueberries to your diet. Fresh, frozen, or dried, they’re easy to enjoy every day and bring a sweet, colorful touch to any meal.
More muffin recipes just for you
This recipe is very simple to follow, like most muffin recipes. Just as a reminder, here are all the muffin recipes already available on the blog:
- Starbucks-style vanilla and chocolate muffins
- Soft chocolate and hazelnut spread muffins (egg-free)
- Halloween bat muffins
- Hazelnut muffins
- Mirabelle plum muffins
- Banana muffins
- Apple and streusel muffins
- Soft chocolate muffins
- Maple syrup and pecan muffins
- and Christophe Felder’s raspberry chocolate muffins.
Tools you’ll need:
My Kenwood kMix,
My De Buyer professional whisk,
A large mixing bowl or a “cul-de-poule” bowl,
And muffin tins.
I think you’re all set now!!
Shall we?
The recipe, Chef?
Starbucks-style Blueberry Muffins
( Vote !)
Loading...Ingredients
- 45 g flour
- 15 g granulated sugar
- 15 g light brown sugar
- 30 g cold butter
- 100 g softened butter
- 180 g granulated sugar
- A 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
Instructions
Mix the 45 g of flour, 15 g of sugar, and the brown sugar.
Add the cold butter and rub it in with your fingertips.
Once the mixture is uniform, refrigerate.
Preheat your oven to 180°C (350°F).
Whisk the softened butter, sugar, and vanilla powder.
Add one egg. Once the mixture is smooth, add the second.
In a separate bowl, mix the flour, salt, and baking powder.
Add about 1/4 of the flour/salt/baking powder mixture to your batter. Mix.
Add 1/3 of the milk and whisk until smooth.
Repeat the process by adding 1/4 of the dry ingredients, then 1/3 of the milk, another 1/4 of the dry ingredients, the last 1/3 of the milk, and finally the remaining dry ingredients.
At each step, make sure the batter is smooth.
Gently fold in the blueberries with a spatula.
Fill your muffin molds to the top (butter them if necessary; I use silicone molds that don’t need greasing).
Sprinkle with the crumble.
Bake for about 25 minutes.
Wait 15 minutes before removing them from the molds and letting them cool on a wire rack.
Notes
La recette est également très bonne sans crumble.
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