Starbucks Muffins come in all kinds of flavors, but nothing beats their classic blueberry muffins with sugar topping! That crunchy, sweet layer makes every bite better — and now you can enjoy a fresh batch at home with this copycat Starbucks blueberry muffins recipe!
While I love being able to make cranberry bliss bars whenever a craving strikes, they can sometimes be more sweet than I’m looking for.
Starbucks blueberry muffins are another favorite from their bakery case, so of course, I needed to replicate those too!
The secret is a sprinkle of sugar over the batter before it goes into the oven, which creates that sweet, crunchy topping just like the real thing.
But what to do with all that turbinado sugar left over? You’ll never guess that it’s also the secret ingredient to my smoked chicken quarters as well!
Ingredient Notes and Substitutions
- Blueberries – I use fresh berries for my copycat Starbucks blueberry muffins.
They’re less likely to sink or bleed color into the batter, plus they keep their plump round shape.
You can use frozen in a pinch, but be sure to thaw, drain, and pat dry thoroughly before mixing them into the batter.
- Milk & Eggs – Use whatever you have on hand, but bring both to room temperature to ensure a smoother batter.
- Lemon Zest – Adds brightness to the batter and perfectly complements the natural blueberry flavor.
Be careful to only remove the outer yellow layer, avoiding the bitter white pith beneath.
- Baking Powder & Baking Soda – Yes, both! That’s how you’ll get perfect fluffy Starbucks blueberry muffins with gorgeous domed tops.
- Sugar Topping – This is not the time for regular granulated sugar!
Demerara and turbinado sugar come in larger crystals for a more satisfying crunch, perfect when making blueberry muffins with sugar topping.
Tips and Tricks to Make Perfect Starbucks Muffins at Home
- Don’t overmix the batter.
That goes for combing wet and dry ingredients and when folding in the blueberries.
Gently and slowly mix the batter until there are just a few streaks of flour left. Then, add the berries — the rest of the flour will be mixed in as you fold.
- Let batter rest before baking.
Scoop it into the muffin pan first — and don’t forget to sprinkle the sugar on top.
Then, let the pan sit on the counter (away from the oven) for 10 to 15 minutes. Not only does this allow the flavors to develop more, but it immensely helps the texture!
When the flour has more time to absorb the liquid, the starches swell and thicken the batter.
At the same time, the gluten will relax so your muffins don’t come out tough or dry.
- Start the oven high, then lower the temperature.
This is how you get those gorgeous domed tops on your homemade Starbucks muffins!
A higher initial temperature helps the batter rise nice and high, then the lower temperature ensures each muffin bakes evenly through.
Ensure your oven is fully preheated before sliding in the muffin pan for best results.
- Use the toothpick test.
Once a toothpick inserted into the center of a muffin comes out clean, they’re done! It’s okay if there are a few moist crumbs, but there should be no streaks of wet batter.
Allow muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to help them set.
- Melt and cool butter
- Bring milk and eggs to room temperature
- Clean and destem blueberries (if needed)
Kitchen Tools You Will Need
- Muffin Pan – Silicone is a great non-stick option, but a standard metal pan helps muffins to brown evenly all the way around.
- Cookie Scoops – These make it easy to divide the batter into each well and ensure that each muffin is the same size. The larger ones should easily fill each tin to the top.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
Make your morning complete by pairing fresh Starbucks blueberry muffins with a homemade Iced Cinnamon Dolce Latte!
If that’s too much sweet for one sitting, you can also whip up some cold foam to add to your coffee or cold brew.
Storing and Reheating Blueberry Muffins with Sugar Topping
While homemade Starbucks muffins are best enjoyed fresh from the oven, they can be saved for up to 3 days at room temperature.
Store blueberry muffins with sugar topping in an airtight container, adding a paper towel to help absorb moisture so the topping stays crunchy.
To keep that crispy outer texture, reheat blueberry muffins in the oven or air fryer at a lower temperature — about 325°F.
It can also help to cover or wrap muffins in foil so they don’t dry out.
Copycat Starbucks Blueberry Muffins FAQ
For the same texture as Starbucks muffins, you need to use all-purpose flour.
That said, you should get similar results with a cup-for-cup gluten-free blend if you need a gluten-free version!
You’re also free to experiment with other types of flour. If you do, let me know how it goes in the comments down below.
Toss fresh or frozen blueberries in a little bit of flour before folding them into the batter. Doing so helps to keep them more evenly distributed throughout each muffin.
It’s also an easy way to ensure that frozen berries hold their shape and don’t bleed color into the batter!
Yes! Mix up the batter, then cover the bowl tightly with plastic wrap and refrigerate overnight.
When you’re ready to bake, divide into the muffin tin and top with sugar. Skip the resting step before baking, since the batter already had time to rest!
Once baked, it’s best to enjoy these muffins fresh. The sugar topping will lose its crunch the longer the pastries sit, especially in a storage container.
But left out of a storage container, the muffin will dry out — so you can see the problem!
With love, from our simple kitchen to yours.
Starbucks Blueberry Muffins Best Copycat Recipe
- 1/2 cup 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
- 1 1/2 cups fresh blueberries
- Turbinado or Demerara sugar, for sprinkling
- Preheat the oven to 425°F. Grease a 12-cup muffin baking pan with non-stick spray.
- Mix the Wet Ingredients: In a large bowl, combine the melted butter and granulated sugar. Add the eggs and mix well until fully combined. Stir in the whole milk, vanilla extract, and lemon zest until incorporated.
- Blend Dry Ingredients: Sprinkle the all-purpose flour, baking powder, baking soda, and salt evenly over the mixture. Gently stir until all the dry ingredients are fully incorporated, being careful not to overmix.
- Fold in Berries: Carefully fold in the fresh blueberries using a rubber spatula.
- Scoop and Sprinkle: Scoop the batter into the prepared muffin cups, filling each one almost to the top. Sprinkle a teaspoon of Turbinado or Demerara sugar on top of each muffin.
- Rest Time: Allow the muffin batter to rest for 10-15 minutes before baking.
- Bake: Bake the muffins at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 350°F (180°C). Continue baking for another 12-16 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely. Enjoy!
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
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.