Perkins Muffins Copycat Recipes

STARBUCKS COPYCAT BLUEBERRY MUFFINS

Steps:

• If you're using frozen berries, make sure to let them defrost and drain well before adding them to the muffins.
• Preheat oven to 350°F. Line muffin pans with paper baking cups.
• Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside.
• Using a hand mixer, mix eggs with electric mixer about 1-2 minutes until thick and frothy. Mix in sugar and oil, beat until creamy. Mix vanilla, vinegar, baking soda, and salt. Mix in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.) Stir in blueberries.
• Fill muffin cups with about 1/4 cup muffin batter. Sprinkle the crumble evenly over the top of the muffins.
• Bake for 15-22 minutes until a toothpick comes out clean from the center of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.
• Store in an airtight container for up to 3 days or freeze for up to one month.

CRANBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 375 degrees F. Line a jumbo muffin pan with 6 jumbo paper liners.
• In a medium mixing bowl whisk together the dry ingredients including the flour, cornstarch, baking powder, baking soda, and salt until well combined.
• In a large mixing bowl, mix together the oil and sugar until well combined. Mix in the eggs one at a time then mix in the vanilla.
• Alternate adding the flour mixture and the buttermilk to the large mixing bowl with the oil and sugar mixing after each addition.
• Stir in the fresh orange zest and 1 cup of the cranberries. Spoon the muffin batter into prepared pan. Press the remaining 1/2 cup of cranberries into tops of each muffin. Sprinkle turbinado sugar on top of the muffins.
• Bake muffins in the middle of your oven at 375 degrees F for about 25-30 minutes (but I'd suggest start checking on them at about 20 minutes) or until golden brown around edges and toothpick inserted into middle comes out clean. Cool slightly, then remove muffins from pan and place on wire rack to finish cooling.

STARBUCKS BLUEBERRY MUFFINS (COPYCAT RECIPE)

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• In a bowl, cream butter and sugar until light and fluffy. Beat in the egg until combined.
• In a separate bowl, sift the dry ingredients together.
• Pour the dry ingredients into the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
• Gently fold the blueberries and lemon rind into the batter.
• Pour the mixture over greased or lined muffins tins, filling them 2/3 of the way.
• Bake for 15-20 minutes at 375 degrees Fahrenheit. Remove the muffins from the tins and transfer them to a wire rack to cool.

JUMBO BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture; stir just until moistened. Fold in blueberries., Fill greased or paper-lined jumbo muffin cups two-thirds full. Mix topping ingredients; sprinkle over tops. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.