These blueberry lemon muffins are a copycat from a famous national coffee chain. Save money (and calories!) by making them yourself at home!
I'm not a huge coffee drinker, but I have many friends who are. I constantly get invited to join them and my coworkers to grab a cup of coffee. I usually turn them down, but occasionally I will tag along for the company and to take a brief stroll.
While my friends or coworkers are placing their orders, I usually ooh and ahh over the items in the baked goods case. I've had several of their items when I've had quick layovers in the airports or when breakfast items have been hard to come by.
One of my favorite items are their huge blueberry muffins. I've got to admit, it's the streusel that I'm after. I made a copycat version of the coffee chain's muffins and added some lemon to brighten up the flavors a bit.
I've got to say - these are some of my favorite muffins to date. Yes, they contain butter, but it's totally worth it in this recipe. As for the streusel? Feel free to double that if that's your thing. I should have but made the mistake not to. I now know for next time - and there WILL be a next time. :)
Coffee chain blueberry muffins
- 2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk of choice
- Zest and juice of 1 lemon
- 2 cups blueberries, fresh or frozen
- 2 Tablespoons granulated sugar
- 1/2 Tablespoon flour
- 1 teaspoon vegetable oil
Preheat your oven to 350 degrees F. Generously grease or line a standard muffin pan and set aside.
In a medium sized bowl, whisk together the flour, baking powder and salt and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Add the eggs, vanilla, milk, lemon zest and lemon juice and mix until well incorporated.
Turn the mixer to low and gently add in the dry ingredients and mix until a few dry streaks remain. Turn the mixer off and fold in the blueberries by hand with a spatula or wooden spoon.
Evenly distribute the batter into the muffin pan, filling each well at least 3/4 full.
Make the topping by combining all of the ingredients together until it resembles wet sand. Sprinkle it on top of each muffin.
Bake in your preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool before serving.
Muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for a few days.
Yield: 12 muffins
Source: Barely adapted from Starbucks Restaurant Copycat Recipes