Starbucks Blueberry Yogurt Muffin Recipe
Enjoy the delightful Starbucks Blueberry Yogurt Muffin, bursting with juicy blueberries and a hint of tangy yogurt. Indulge in this moist and flavorful treat for a perfect breakfast or snack option.
Servings 6
Calories 210kcal
Equipment
- Mixing bowls
- Whisk or electric mixer
- Muffin tin
- Muffin liners or non-stick spray
- Measuring cups, and spoons
- Rubber spatula or wooden spoon
- Cooling Rack
Ingredients
For the Muffins
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup plain yogurt
- 1 ½ cups fresh blueberries
For the Streusel Topping
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- Cold unsalted butter 2 tablespoons (cut into small pieces)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with liners or grease with non-stick spray.
- Use a bowl to mix whisk flour, baking soda, baking powder, and salt together. Set aside.
- Cream together the sugar and softened butter in a separate bowl until light and fluffy.
- Add one egg one at a time, ensuring beating well with each addition. Stir in the vanilla extract.
- Slowly add the butter mixture to the flour mixture, alternating with the yogurt. Start by adding the flour mixture, and mix it gently until everything is combined.
- Carefully add the fresh blueberries and gently mix them in, being cautious not to over-mix.
- Divide the batter, filling prepared muffin cups about ¾ full.
- In a small bowl combine sugar and flour to make the streusel topping. Cut in the cold butter pieces using a fork or your fingers until the mixture resembles coarse crumbs. Sprinkle the streusel over the muffin batter.
- Bake for 18-20 minutes, or until you can insert a toothpick into the center of a muffin and it comes out clean.
- Take out the muffins from the oven and cool them in the pan for a few minutes. After that put them on a wire rack to cool.