Starbucks Blueberry Muffins (Best Copycat Recipe)
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One bite of this copycat Starbucks Blueberry Muffin and you’ll swear it came straight from that green-aproned coffee shop. But warmer. Fresher. Juicier. Each bite is buttery and fluffy with bright pops of blueberry and that crunchy, sparkly sugar lid that makes you feel like you did something right today. Soft, tender, sky-high Starbucks muffins without ever leaving home… what more could you want??
Table of Contents
WHY YOU’LL LOVE HOMEMADE STARBUCKS MUFFINS
- Bakery-style domes without bakery prices
- Fresh blueberry flavor in every single bite
- Crunchy sugar tops that make you feel fancy
- Easy batter, no mixers, no fuss
Starbucks Blueberry Muffin
Okay friend… these muffins??? They are dangerous. Like “I’ll just have one,” and suddenly three are gone. Poof. Vanished.
And listen… my 15-year-old? Starbucks blueberry muffin superfan. It’s her go-to. Non-negotiable.
So when she took a bite of these and said, “Mom… these taste exactly like Starbucks…” Well, I about fell off my kitchen stool.
And bonus! We’ve got a dozen Starbucks copycat recipes on the site, so clearly we have a theme happening.
These muffins rise tall, get all golden and dramatic, and that turbinado crunch on top?? Whew. It’s giving main character energy. Pull one apart while it’s still warm and try not to swoon. Go on. I dare you.
And in case you’re wondering what to do with all that turbinado sugar left over… You’ll never guess that it’s the secret ingredient to my smoked chicken quarters as well!
INGREDIENT NOTES
- Unsalted Butter: Melted butter gives these muffins that rich, almost cake-like crumb. Salted butter works too, just reduce the added salt slightly.
- Whole Milk: Keeps the batter lush and creamy. Lower-fat milk will work, but the muffins won’t be quite as tender.
- Baking Powder & Baking Soda: Yes, both! That’s how you’ll get perfect fluffy Starbucks muffins with gorgeous domed tops.
- Vanilla Extract: Use real vanilla if you can. This recipe really lets that flavor shine!
- Lemon Zest: Not enough to taste “lemony,” just enough to wake up the blueberries.
- Blueberries: Fresh works best in this Starbucks blueberry muffin recipe. They’re less likely to sink or bleed color into the batter, plus they keep their plump, round shape. If using frozen, do NOT thaw. Fold them in straight from the freezer.
- Sugar Topping: This is not the time for regular granulated sugar! Demerara and turbinado sugar come in larger crystals for a more satisfying crunch… just like the blueberry muffin at Starbucks.
VARIATIONS
Lemon Blueberry: Add an extra teaspoon of zest and a tiny squeeze of lemon juice.
Almond Vibes: Swap ½ teaspoon of the vanilla for almond extract. Heavenly.
Triple Berry: Use a mix of blueberries, raspberries, and blackberries.
Cinnamon Swirl: Mix sugar with a little cinnamon before sprinkling on top.
Streusel Topping: Replace the turbinado with a simple crumb topping if you love that bakery crumble.
Chocolate Chip Blueberry: Add ½ cup mini chocolate chips for a sweeter twist.
SERVING SUGGESTIONS
- Enjoy warm with salted butter… trust me on this one.
- Pair your Starbucks muffin with our Vanilla Sweet Cream Cold Brew copycat.
- Or go full coffee-shop moment with a homemade White Mocha Frappuccino.
- Make a brunch board with crispy bacon (made in the oven!) and fluffy egg bites.
- Slice and toast the next day for a crispy-edged treat.
STARBUCKS BLUEBERRY MUFFIN FAQ
Yes! Just add them frozen so they don’t bleed color into the batter. Tossing them with the tiniest bit of flour also helps with bleeding and prevents them from sinking to the bottom.
Usually, a flat Starbucks blueberry muffin is due to overmixing or skipping the 10-minute batter rest. That rest is magic!
A little, yes, but the texture and browning will change. These muffins aren’t overly sweet. If you have to make cuts, do so from the topping.
Keep that crispy outer texture by reheating muffins in the oven or air fryer. Preheat to 325°F and warm for just a few minutes.
You know I’ve tested a lot of blueberry muffins over the years. Like… a concerning number. And the trick that won’t quit is that blast of high heat right at the start.
It shocks the batter into rising tall instead of spreading wide. Hello, muffin-top perfection!
Another little secret? That thick batter. Don’t baby it. Thick batter holds the berries in place and gives you those gorgeous pockets of fruit instead of “blueberry sinkhole sadness.”
Trust the process when making this Starbucks blueberry muffin recipe… you’ll taste why.
DONNA’S PRO TIPS
- Rest the batter after filling the pan, not before. It’s the secret to tall tops.
- Don’t over-fold the blueberries. Two or three gentle turns and walk away.
- Let the melted butter cool a bit so it doesn’t scramble the eggs.
- Fill the cups almost to the top. This recipe is made for big, tall muffins.
- Check doneness early. Every oven runs a little differently.
- Use the toothpick test. Once it comes out clean, they’re done!
TOOLS NEEDED
- 12-Cup Muffin Pan: Standard size for perfect bakery muffins.
- Large Mixing Bowl: You’ll want room to fold in those berries gently.
- Whisk: All the mixing happens by hand.
- Cookie Scoop or Large Spoon: Helps fill the muffin cups evenly.
- Cooling Rack: Crucial for keeping the bottoms from steaming and getting soggy.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Thick batter = tall muffins.
- High heat first, then lower temp.
- Rest the filled muffin pan for big domes.
- Fresh or frozen blueberries both work.
- Don’t overmix—stop when the flour disappears.
- Turbinado sugar = crunchy bakery top.
- Best fresh, but freezes beautifully.
Starbucks Blueberry Muffins (Best Copycat Recipe)
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
- 1 cup granulated sugar
- 2 large eggs
- 3/4 cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 2 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 8 ounces fresh blueberries, about 1 ½ cups
- Turbinado sugar or Demerara sugar for sprinkling
Instructions
- PREHEAT OVEN AND PREP PAN: Preheat the oven to 425°F. Spray a 12 cup muffin pan with nonstick spray.
- MIX WET INGREDIENTS: In a large mixing bowl, whisk 1/2 cup (1 stick) unsalted butter, melted and cooled slightly and 1 cup granulated sugar until combined. Whisk in 2 large eggs until smooth. Add 3/4 cup whole milk, 2 teaspoons vanilla extract, and 1 teaspoon lemon zest. Whisk until the mixture is creamy.
- ADD DRY INGREDIENTS: Sprinkle 2 1/2 cups all purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt evenly over the batter. Gently fold until the dry ingredients disappear. Do not overmix. The batter will be thick.
- FOLD IN BLUEBERRIES: Add 8 ounces fresh blueberries and gently fold just until evenly distributed.
- FILL MUFFIN PAN: Scoop the batter into the muffin cups, filling each almost to the top. Sprinkle Turbinado sugar over each muffin for a crunchy topping.
- REST BATTER: Let the filled muffin pan sit at room temperature for 10 to 15 minutes. This helps create tall, bakery style domes.
- BAKE: at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F. Continue baking 12 to 16 minutes, until the muffins are golden and a toothpick inserted in the center comes out clean.
- COOL: Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2024, updated and republished December 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
these were so delicious! thank you for the recipe
Donna’s recipe for Starbucks Blueberry Muffins is a total winner! I added a touch of cinnamon for some extra flavor, and they turned out amazing.
Hi Scarlett!
We’re so glad you enjoyed the recipe!
TSRI Team Member,
Devlyn
THIS IS THE ONE! You got it right. Delicious and exactly like Starbucks. Big hit in my family. Everyone loves it!! Thanks for sharing the recipe!
Hi Deborah!
We’re so glad you enjoyed the recipe!
TSRI Team Member,
Devlyn