Go Back
Print

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!