Copycat Starbucks Blueberry Muffins - Easy blueberry muffin recipe for moist muffins with juicy blueberries, a hint of lemon, and a crunchy sugar topping.These homemade blueberry muffins are hands down the best blueberry muffins around. Bursting with fresh blueberries, these sweet muffins are calling your name. Made with simple pantry ingredients. They're the perfect treat for breakfast, brunch, or after school snacks.This recipe makes 12 regular sized muffins, or 6 jumbo muffins.
¼cupCrisco shorteningoriginal, not butter flavored
1cupmilk
1egglarge eggs
1cupblueberriesfresh or frozen
½teaspoonlemon zest
Streusel Topping
½cupsugargranulated
¼cupall purpose flour
4tablespoonsbuttersalted
Instructions
Preheat Oven To 400°F.
Make Batter
Combine Dry Ingredients. Sift together the dry ingredients into a medium bowl.
2 cups all purpose flour, ½ cup white sugar, 3 teaspoons baking powder, ½ teaspoon salt
Add Wet Ingredients. Add wet ingredients and mix together until batter is smooth.
¼ cup Crisco shortening, 1 cup milk, 1 egg
Blueberries and Lemon Zest. Stir in blueberries and lemon zest.
1 cup blueberries, ½ teaspoon lemon zest
Line Muffin Tin. Line each muffin cup with paper liners. If you don't have muffin liners, then spray the muffin pan with non-stick cooking spray so that the fresh baked muffins release easily from the pan.
Fill Muffin Tins. Using a cookie scoop, fill each muffin cup ¾ full of batter.
Streusel Topping. In a small bowl, combine flour and sugar. With a pastry cutter or fork, cut 4 tablespoons of cold, cubed, salted butter, into the flour mixture.Food Processor Method - You can also use a food processor to do this. Just put all ingredients into a food processor and pulse until you reach the desired streusel consistency.Sprinkle On. Sprinkle the streusel topping all over the muffin tops.
Bake. Place muffin pan on the center rack of the oven and bake at 400°F for 15-17 minutes.For Jumbo Muffins: Bake for 20-23 minutes.Test for Doneness: Insert a clean toothpick into the center of a muffin. If it comes out clean, the muffins are done baking. If not, put the pan back into the oven to bake for another 5 minutes.
Rest. Let the muffins rest in the muffin pan for 10 minutes before un-molding. This will allow the muffin crumb to set properly and ensure the muffin doesn't fall apart.
Cool On Wire Rack. After 10 minutes, take the muffins out of the pan and let them cool on a wire rack. Or eat them immediately while they are warm and irresistible.
Serve. Serve these moist blueberry muffins with melted butter, honey butter, or a lemon-infused honey butter.
Video
Notes
Ingredient Notes and Substitutions
sugar - granulated white sugar
shortening - Crisco original, not butter flavored.
egg - use large eggs
fresh blueberries - Fresh blueberries provide better flavor. But you may substitute unthawed, frozen blueberries.
Pro Tip
For the best results, be sure to use room temperature ingredients when baking.
Variations
Use this basic muffin recipe to make different muffin variations.
Sugar Instead of Streusel Topping. Sprinkle the coarse grains of Turbinado sugar over the top of the muffins.
Cranberry Orange Muffins
Chocolate Chip
Strawberry
Apple
Jam Muffins - just put a tablespoon of your favorite jam inside the muffins. This was always a hit with the kids!
Cinnamon and Sugar
Nutella
Can I Bake Muffins In An Air Fryer?
Bake these delicious muffins in the air fryer instead following these simple instructions:
Line the air fryer basket with aluminum foil to catch any spills.
Preheat the air fryer to 350°F.
Fill silicone muffin cups ¾ of the way full with batter.
Set the filled cups in the air fryer basket in a single layer.