Starbucks Blueberry Muffins (Best Copycat Recipe)
Enjoy a fresh Starbucks Blueberry Muffin from home with this easy recipe. You’ll get a dozen for about the price of just one from the cafe!
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.
Notes
Make Ahead: These muffins taste best the day they are baked but stay soft for 3 days stored in an airtight container at room temperature.
Storage: Keep tightly sealed. The sugar topping softens over time but the muffins stay tender.
Freezing: Freeze cooled muffins in a zip top bag for up to 3 months. Thaw on the counter or warm in a 300°F oven for 5 to 7 minutes.
Ingredient Tip: If your blueberries are very juicy, toss them with 1 teaspoon all purpose flour before adding to the batter to prevent sinking.
Pro Tip: The initial high heat gives these muffins a big rise and that classic bakery muffin look.
Nutrition
Serving: 1 | Calories: 261cal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 314mg | Sugar: 19g | Fiber: 1g | Calcium: 90mg | Iron: 2mg