One of the things I like best about my job is baking with friends. My closest friends know that if they have to make a cake, I will gladly help and prepare it with them if they just say the word. For me this is an excellent opportunity to meet and talk, alongside a shared baking session that is always fun and enjoyable.
For several months now I’ve been doing personal training with Osher. I stated it because of a childhood dream I had about getting the perfect “six pack” and strong abs, but over the time the training has become a fun routine that I wait for and expect every week. Of course, besides all the strenuous exercises he gives me, we talk a little in between, and so I discovered that he had never baked anything ever, so I invited him to a joint baking day.
I asked him what he’d most like to make and his automatic answer was “Starbucks Blueberry Muffins”. I have to admit that it surprised me a little, but it really is such a great dessert I like to eat whenever we get to a Starbucks.
So this is how we found ourselves meeting in my new kitchen, and I instructed him step-by-step how to make blueberry muffins with a streusel topping, which he had prepared entirely by himself! They turned out simply excellent – soft, airy and moderately sweet, with sweet juicy blueberries inside and golden buttery crumbs on top. You just have to try it yourself!
Photo: Natalie Levin
Starbucks Copycat Blueberry Muffins
For the muffins:
- 100 grams soft butter
- 200 grams (1 cup) sugar
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 2 large eggs
- 280 grams (2 cups) all-purpose flour
- 10 grams (2 tsp.) baking powder
- 125 ml. (1/2 cup) milk
- 200 grams blueberries (Frozen or fresh )
For the streusel topping:
- 40 grams (4 tbsp.) light brown sugar
- 50 grams (5 tbsp.) all-purpose flour
- 35 grams (2 tbsp.) cold butter (cut into cubes)
- Pinch of salt
- Preheat the oven to 180c degrees and arrange paper cups in a muffin pan.
- In a mixer bowl with a paddle attachment, mix butter, sugar, salt and vanilla until you get a soft and creamy mixture.
- Go over the edge of the bowl with a spatula in order to bring the mixture to the center of the bowl and add in the eggs, one by one, whisking continuously until incorporated.
- Mix flour and baking powder in a small separate bowl.
- Add approximately 1/3 of the flour into the mixture while blending slowly.
- Add 1/2 of the milk while blending until it is mixed in the batter.
- Add another 1/3 of the flour while mixing, the remaining milk and finally the remaining flour. Once the mixture is smooth, stop mixing. It is important to avoid over-mixing which may damage the texture of the muffins.
- Add in the frozen blueberries and mix briefly only until evenly dispersed in the mixture.
- With a tablespoon or a large ice cream scoop, fill the jugs right up to their rim.
- Streusel topping: place sugar, flour, butter and salt in a bowl and blend with your hands until you get a crumbly mixture.
- Sprinkle crumbs generously on top of each muffin.
- Bake for 20-25 minutes or until the muffins are golden and set.
- Cool completely and serve.
- Keep the muffins in a closed container in the refrigerator for up to 6 days.
- Instead of blueberries, you can use any other berries you like in the same amount.
- It is recommended to serve the muffins warm or at room temperature.
Photo: Natalie Levin