Copycat Starbucks Blueberry Muffins

Copycat Starbucks Blueberry Muffins

12 servings
These easy, one-bowl, no-mixer muffins are similar to Starbuck's Blueberry Muffins. They're moist, delicious, loaded with juicy blueberries and they rise up high, with beautiful domed tops!

Ingredients

  • butter

    melted and cooled for 5 minutes

    ½ c
  • sugar
    1 c
  • eggs
    2 large
  • buttermilk

    I like whole buttermilk but low fat will also work

    ¾ c
  • vanilla extract
    2 tsp
  • all-purpose flour
    2 ½ c
  • baking powder
    1 tbsp
  • baking soda
    1 tsp
  • kosher salt
    ½ tsp
  • fresh blueberries
    1 ½ c
  • Turbinado or Demerara sugar

    raw

Directions

  1. 1

    Preheat oven to 425F. Spray a 12 cup muffin baking pan generously with non-stick spray.

  2. 2

    In a medium-large bowl, whisk the melted butter with the sugar then add the eggs and stir well to combine completely. Add buttermilk and vanilla. Stir again until well combined.

  3. 3

    Sprinkle the flour with the baking powder, baking soda and salt evenly over the top and stir just until flour mixture is incorporated. Gently fold in the blueberries using a rubber spatula.

  4. 4

    Scoop the batter into the 12 muffin cups and sprinkle each one with a scant teaspoon of Demerara or Turbinado sugar. Wait 15 minutes before baking muffins.

  5. 5

    Bake for 5 minutes at 425˚F, then reduce the heat to 350˚F and bake for another 12-16 minutes or until a toothpick inserted into the center comes out clean. Muffins will also spring back when lightly touched on the top when done.

  6. 6

    Allow muffins to cool for 5 minutes then remove from pan to a cooling rack.

Copycat Starbucks Blueberry Muffins

Copycat Starbucks Blueberry Muffins

30 min12 servings260 cal

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About this Recipe

Craving the iconic, bakery-style blueberry muffins you love from Starbucks, but want the joy of baking them fresh at home? This copycat recipe brings that beloved experience right to your kitchen, delivering a dozen perfectly tender muffins in just 30 minutes of total time.

The secret to their incredibly moist crumb lies in the generous use of buttermilk, which reacts beautifully with the baking soda for a tender texture. Paired with a full cup of sugar and melted butter, these muffins boast a rich flavor profile. And of course, a bountiful 1 ½ cups of fresh blueberries ensures every bite is bursting with juicy sweetness, mimicking the Starbucks favorite.

Prepare for a sensory delight. You'll find a muffin that's wonderfully soft and moist on the inside, with a slight tang from the buttermilk complementing the sweet burst of fresh blueberries. The top, once baked, should have a delightful crunch, thanks to the Turbinado or Demerara sugar that gives it that signature bakery finish. These muffins strike a perfect balance, never overly sweet, letting the natural flavor of the fruit shine. They’re satisfyingly substantial, yet light enough to enjoy any time of day.

While fresh blueberries are ideal, you can experiment with other fresh berries like raspberries or chopped strawberries for a different twist. If you don't have buttermilk on hand, a simple homemade substitute of milk (whole or low-fat) with a tablespoon of lemon juice or white vinegar, allowed to sit for 5-10 minutes, can work in a pinch, though the flavor profile will differ slightly. For an extra citrusy note, a little lemon zest could be folded into the batter.

These homemade blueberry muffins are perfect for a special weekend breakfast, a quick grab-and-go snack, or an impressive addition to any brunch spread. Serve them warm with your favorite coffee or a cup of tea for a truly comforting treat.

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