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Copycat Starbucks Blueberry Muffins

These copycat Starbucks blueberry muffins are moist and tender with a wonderful crumb, a crunchy top, with just the right amount of fresh or frozen blueberries. Every bite is full of sweet muffin and bright blueberry flavor that you’ll absolutely love. 

 

 

I love muffins. I just can’t get enough of them. Whether I eat them for a sweet breakfast, afternoon snack, serve them at brunch, or even bring them to a potluck, there really is no time or place that muffins aren’t appropriate if you ask me. And if you ask me who has the best muffins, I’ll always answer “Starbucks”. I grab one of their muffins whenever I stop in, but sometimes I don’t want to wait until I’m at Starbucks. Sometimes, I just want the muffins right now! LOL. That’s why I decided to make a copycat recipe of one of my favorite Starbucks muffin varieties – their blueberry muffins. 

 

Copycat Starbucks Blueberry Muffins

These delicious muffins are just as full of blueberry deliciousness as the Starbucks original, but they taste even better, they’re fresher, and they’re certainly more cost-effective! They start with a simple muffin batter to which I add fresh blueberries. I add the batter to a muffin pan, sprinkle the top with raw or turbinado sugar, (coarse sugar) and then bake them until they’re golden brown. That’s all there is to it! They’re a great breakfast or snack, and every bite is oh, so good. 

Why You’ll Love This Recipe

  • It only uses a few simple baking ingredients. 
  • It’s an easy recipe that even beginners can make. 
  • Every bite is loaded with bright, sweet blueberry flavor. 
  • These muffins are even better than the original!

Ingredients

 

 

You’ll only need some simple baking ingredients to make this recipe, and most of them are probably in your kitchen right now. Anything you don’t have can be found easily at any grocery store. Even the raw sugar is readily available everywhere. 

  • 1/2 cup unsalted butter melted and cooled
  • 1 cup granulated sugar
  • 2 large eggs
  • 3/4 cup buttermilk, if you don’t have buttermilk, you can use any milk of choice, even non dairy. Combine 3/4 cup of milk and 1 tablespoon vinegar or lemon juice. Let it sit for 5 minutes
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 to 1 1/4 cups fresh or frozen blueberries (If frozen, don’t defrost)
  • Turbinado (raw) sugar for the  tops, this one ingredient makes for the signature copycat Starbucks blueberry muffins 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

How to Make Copycat Starbucks Blueberry Muffins

Making these muffins is incredibly easy. It’s a simple recipe that comes together quickly and bakes to perfection in just about 15 to 20 minutes. The entire recipe only takes about 30 minutes from start to finish! 

  1. Preheat the oven to 400 degrees and line a cupcake/muffin pan with paper or foil cupcake liners. Set aside. 
  2. Cream the butter and sugar in a large mixing bowl. Then, add the eggs, buttermilk, and a vanilla and mix again. 
  3. Whisk the flour, baking powder, baking soda, and slat in another large mixing bowl. 
  4. Mix the dry ingredients into the wet ingredients until well incorporated and no further. Try not to over mix the batter but, make sure all the dry is incorporated into the wet ingredients. Let the batter sit on the counter or in fridge for up to 10 minutes tops. Then, gently fold in the blueberries.
  5. Use an ice cream scoop to scoop the batter into the muffin pan. Now, sprinkle the top with Turbinado sugar to your preference. 
  6. Bake for 6 minutes at 400 degrees. Then, reduce the heat to 350 and bake for another 10 to 15 minutes or until a toothpick inserted into the center comes out clean. 
  7. Cool the muffins in the muffin pan on a wire rack for 10 minutes. Then, gently remove the muffins in the liners, and place them on a cooling rack (I used butter knife to gently lift each liner) to continue cooling. Enjoy every delicious bite!

 

Substitutions and Variations

  • Use your favorite berries in these muffins. You can combine two different berries of choice too. Just make sure the berries are all around the same size.
  • You can use sea salt, kosher salt, or table salt for this recipe. 

Tips

  • If you don’t have buttermilk, combine 3/4 cup of milk and 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes, and you have buttermilk!
  • Mix your batter until incorporated and no further. Overmixing will make dense, tough muffins. 
  • For the best rise, let your muffin batter sit for about 5 to 10 minutes before baking. 
  • Fold the blueberries gently into the batter to avoid crushing the berries and forming excess gluten. 

Equipment

  • Measuring cups and spoons
  • Muffin pan
  • Cupcake liners, paper or foil
  • Whisk
  • Wire cooling rack

Storage

Room Temperature: Store for up to 2 days in an air-tight container. 

Refrigerate: Store in fridge up to 3 days in an air-tight container.

Freezer: Wrap the muffins individually in plastic wrap, then store in an air-tight, freezer-safe container for up to 2 months. 

What to Serve with Copycat Starbucks Blueberry Muffins

Serve these muffins with butter or cream cheese and a glass of milk or a cup of coffee or tea. They also make a delicious, sweet addition to a larger breakfast with all of your favorite savory options. You can also serve these muffins with fresh berries or even a scoop of ice cream. 

 

 

More Muffin Recipes

If you love muffins, then I think you’re going to enjoy these delicious recipes. Give them a try! 

FAQ

What are muffins?

Muffins are a variation of quick bread made in an individual muffin pan rather than a loaf pan. 

Are muffins quick bread? 

Muffins are quick bread. In fact, muffins are just quick bread batter cooked in a muffin tin. If you make a batch of muffin batter, you can just as easily cook it in a loaf pan as you can in a muffin tin. 

Why are my muffins tough? 

The most common cause of tough muffins is overmixing. Overmixing muffin batter creates excess gluten that causes the muffins to become tough when baked. 

Should you let muffin batter rest before baking? 

While you don’t have to let your muffin batter rest before baking, it will help improve the texture and rise. In fact, chilling your muffin batter overnight will result in moister, more tender, and taller muffins. 

Should muffin batter be lumpy? 

Muffin batter should be lumpy in much the same way that pancake batter should be lumpy. If your muffin batter is smooth, you have overmixed it. 

Copycat Starbucks Blueberry Muffins

This copycat recipe seriously tastes so close to the original blueberry muffin you get at Starbucks. Maybe even better! Just a few everyday ingredients and you'll have an amazing homemade blueberry muffin. Enjoy the recipe and enjoy each bite!

Course Breakfast, brunch, Snack
Cuisine American
Keyword blueberries, blueberry, blueberry muffins, Copycat Starbucks, muffins, Starbucks, Starbucks Copycat, Starbucks copycat blueberry muffins
Prep Time 10 minutes
Cook Time 25 minutes
cooling time 10 minutes
Total Time 45 minutes
Servings 12 muffins
Author Pam

Ingredients

  • 1/2 cup unsalted butter, melted and cooled
  • 1 cup granulated sugar
  • 2 large eggs
  • 3/4 cup buttermilk, if you don't have buttermilk, you can use any milk of choice, even non dairy. Combine 3/4 cup of milk and 1 tablespoon vinegar or lemon juice. Let it sit for 5 minutes
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups  all-purpose flour
  • 1 tablespoon baking powder make sure the baking powder is fresh
  • 1 teaspoon baking soda make sure the baking soda is fresh
  • 1 teaspoon fine salt, I used sea salt
  • 1 - 1 1/4 fresh or frozen blueberries If frozen, don't defrost
  • 1 to 2 teaspoons (for each muffin) turbinado (raw) sugar for the  tops, this one ingredient makes for the signature copycat Starbucks blueberry muffins 

Instructions

  1. Preheat the oven to 400 degrees and line a cupcake/muffin pan with paper or foil cupcake liners. Set aside. Cream the butter and sugar in a large mixing bowl. Then, add the eggs, buttermilk, and a vanilla and mix again. Whisk the flour, baking powder, baking soda, and slat in another large mixing bowl. Mix the dry ingredients into the wet ingredients until well incorporated and no further. Try not to over mix the batter but, make sure all the dry is incorporated into the wet ingredients. Let the batter sit on the counter or in fridge for up to 10 minutes tops. Then, gently fold in the blueberries.Use an ice cream scoop to scoop the batter into the muffin pan. Now, sprinkle the top with Turbinado sugar to your preference. Bake for 6 minutes at 400 degrees. Then, reduce the heat to 350 and bake for another 10 to 15 minutes or until a toothpick inserted into the center comes out clean. Cool the muffins in the muffin pan on a wire rack for 10 minutes. Then, gently remove the muffins in the liners, and place them on a cooling rack (I used butter knife to gently lift each liner) to continue cooling. Enjoy every delicious bite!

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