Tim Horton's Copycat Blueberry Muffins
Tim Horton's copycat blueberry muffins that taste just like they did when we were kids. Perfectly sweet with a crunchy streusel top and loaded with blueberries.
Ingredients
- 3 1/3 cups (400g) all purpose flour
- 1 1/4 tbsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 2 large eggs
- 1 1/4 cup (250g) granulated sugar
- 1/3 cup (76g) unsalted butter, melted
- 1/3 cup (60g) canola oil
- 2/3 cup (160g) sour cream
- 1 cup (250g) whole milk (or any kind of milk other than skim)
- 1 tbsp vanilla extract
- 1 3/4 cup (280g) wild blueberries
- 1 tsp lemon juice (optional)
Streusel
- 1/4 cup (30g) all purpose flour
- 3 tbsp (40g) granulated sugar
- 1 1/2 tbsp (21g) unsalted butter
Instructions
- In a medium mixing bowl, add the flour, baking powder, baking soda and salt. Whisk to combine and set aside.
- In a large mixing bowl, add the eggs and sugar. Whisk until well combined. Add the melted butter, oil, sour cream, milk and vanilla extract and whisk until combined.
- Add the dry ingredients into the wet mixture and, using a spatula, fold until almost combined. Fold in the blueberries. (*See notes if adding lemon juice) Let batter rest for 20 minutes and preheat the oven to 425℉ while you wait.
- While the batter rests, make your streusel. In a small microwave safe bowl or dish, add the butter and heat in 20 second increments until melted. Stir in 1/4 cup flour and 3 tbsp of sugar. You should end up with clumps. Set aside.
- Line or spray 12 tins on 2 different pans, alternating so there's space between each muffin or 12 tins in one pan (**see notes). Fill each tin so it's slightly overflowing. As we've rested the batter, it won't actually spill out the sides. Then top each muffin with the streusel evenly until it's gone.
- Bake at 425℉ for 7 minutes and then without opening the oven door, drop the temperature to 350℉ and bake for an additional 18-22 minutes or until they have started to turn golden on top and a toothpick comes out clean. Allow to fully cool before storing in airtight container for up to 3 days and enjoy!
Notes
*Taste a blueberry. If it has good taste, skip the lemon juice. If it's lacking in flavour, then add the blueberries to a small bowl and add 1 tsp lemon juice and mix.
**If you want taller domes and want to ensure the muffins don't bake into each other, line every other tin. So you'll have 2, 1, 2, 1 tins lined or the opposite. This is optional but the muffins may bake into each other a little if all 12 are in the same tin. They won't rise as much either.
Nutrition
Serving: 1muffinCalories: 394kcalCarbohydrates: 56gProtein: 5.8gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.13gCholesterol: 59mgSodium: 340mgPotassium: 118mgFiber: 2gSugar: 28gCalcium: 139mgIron: 2.1mg
Tried this recipe?Let us know how it was!