These easy, one-bowl, no-mixer are similar to Starbucks Blueberry Muffins. They’re moist, delicious, loaded with juicy blueberries and they rise up high, with beautiful domed tops!
These Copycat Starbucks Blueberry Muffins were inspired by a recent trip that Scott and I took to spend time with our family in Memphis, Tennessee.
Both the flight to Memphis and the return flight back home were scheduled for 7 am which meant we had to be up with the birdies. We found ourselves scurrying to get ready both of the travel days and there wasn’t time for coffee or breakfast.
We were hungry and feeling a little droopy by the time we checked our bags and got through security. Starbucks to the rescue! Scott sat at the gate with our bags while I went to get coffee. And muffins. Yes, both times I was tempted by the beautiful blueberry muffins.
We both agreed the muffins were delicious and as we nibbled, I took some mental notes. “Pretty rounded tops”, “just the right amount of plump, sweet blueberries”, “a super tender crumb” and “a simple, but deliciously crunchy, coarse sugar topping”.
So, you might be able to surmise what I did last week, after we returned home. If you guessed, “testing out blueberry muffin recipes” you hit the jackpot! I went through a lot of baking ingredients, but I love this Copycat Starbucks Blueberry Muffins recipe and I think you will too!
What ingredients are in blueberry muffins?
You probably have most everything you need to make these Copycat Starbucks Blueberry muffins. Besides blueberries, the ingredients for these muffins are pretty common staples; flour, sugar, butter, eggs, buttermilk, baking powder and soda and salt.
I tried some recipes calling for oil and some for butter and found that butter gave the muffins better flavor and a nice crumb texture. The butter is melted in this recipe so you don’t have to worry about taking it out of the fridge ahead of time to soften.
To me, there’s something magical about baking with buttermilk and I think Fine Cooking sums it up perfectly:
Buttermilk owes its success as a baking ingredient to its acidity. It’s not nearly as sour as lemon juice or vinegar, of course, but the milder lactic acid present in buttermilk makes it a real boon to bakers. A slightly acidic batter helps keep baked goods moist and tender by breaking down long, tough strands of gluten.
Its tartness adds a delicious but subtle tang to cakes and pastries and its thick consistency adds a rich, creamy quality to baked goods. The acid in buttermilk helps with leavening. Together with baking soda, it produces carbon dioxide, which why pancakes and other baked goods made with buttermilk rise much higher than those with regular cow milk.
How to make your own buttermilk for baked goods
Want to make these Copycat Starbucks Blueberry Muffins but don’t have any buttermilk? No problem. It’s easy to make your own and it won’t take more than a few minutes. Simply add 1 tablespoon of white vinegar (or lemon juice) to 1 cup of whole milk. Stir well and let it stand for 5 minutes. Voila! Faux buttermilk that makes a great buttermilk substitute in baked goods.
How to get Bakery-Style High Domed Muffins
Several of the recipes I tried while working on these Copycat Starbucks Muffins were good, but not so pretty. I love a muffin with a rounded, domed top in lieu of those that rise up, but then flatten and spill over the sides of the muffin cups.
So how do you achieve the high, domed tops? Well, part of it is the recipe itself and the proportions of flour, sugar and leavening agents, but there are a few tricks that help create these beauties:
- Make sure your baking soda and powder are fresh. If you don’t bake frequently, just replace them about every 6 months. They’re not expensive.
- Don’t overmix the batter. Use a spoon or spatula, never a mixer for making muffins. Use a folding motion to keep the batter light. Mix just until the flour disappears. In fact, it’s okay if there’s a tiny bit of flour that’s not mixed in.
- Don’t try to add more blueberries. One and a half cups is perfect for this recipe and yields a delicious muffin with plenty of fruit.
- Let the muffin batter sit for about 15 minutes before baking. This gives the gluten time to relax and the flour to be more absorbed by the liquid ingredients.
- Fill muffin cups fairly full, about 1/4 inch from the top.
- Start muffins in a hot, 425˚F and bake for 5 minutes before reducing temp to 350˚F. Set a timer so you don’t forget (been there, done that)!
- Don’t be tempted to open the oven door to check the muffins. Rather use the window on the door and the oven light. You don’t want the temperature to suddenly drop.
A big bonus
In addition to being super delicious and really pretty, these muffins are WAY cheaper than the ones you buy at the green and white store. A Starbucks blueberry muffin is $2.95. It will cost you less than $5.00 for a dozen of these Copycat Starbucks Blueberry Muffins. See what I mean? A big bonus (in addition to your kitchen smelling like a fine bakery)!
Café Tips for making these Copycat Starbucks Blueberry Muffins
- This recipe calls for Demerara or Turbinado Sugar for sprinkling on top of the muffins before baking. You’ll find these sugars in the sugar section of most larger grocery stores. Turbinado is also sometimes called “raw sugar”.
- I usually make muffins without paper liners and then slip the muffins into papers if I want a pretty look when serving but if you prefer, line your pan with the papers before adding the batter.
- These muffins freeze well. Just freeze them on a plate uncovered. Once they are frozen (about an hour), transfer them to an airtight storage container or zippered bag. Thaw before serving.
- Use fresh or frozen blueberries for this recipe. I like to keep a bag of the wild blueberries in my freezer so I can make these muffins or other blueberry recipes any time I want. Wild blueberries are smaller than the fresh berries you purchase at the market. I like them because the berries are more evenly distributed throughout the muffin.
- If you use frozen blueberries, leave them in the freezer until the last minute. Fold them in right before you scoop the batter into the muffin cups. If they thaw at all, the batter will get a little murky.
If you enjoy Starbucks pumpkin bread, you’ll love our Better than Starbucks Pumpkin Bread recipe! It’s super moist and so… delicious!
P.S. Want a good laugh? Check out this blueberry muffin recipe from the first few months of the blog back in 2011. I took my own pictures for these muffins. I think you’ll totally understand why I cook these days and Scott is the resident photographer! Then again, if you looked at Scott’s cooking you’d totally understand why I cook these days and he is the resident photographer, we’re quite symbiotic!!
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to our readers to hear other’s results and ideas for variations.
- ½ cup butter melted and cooled for 5 minutes
- 1 cup sugar
- 2 large eggs
- ¾ cup buttermilk I like whole buttermilk but low fat will also work
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups fresh blueberries
- Turbinado (raw) or Demerara sugar
- Preheat oven to 425F. Spray a 12 cup muffin baking pan generously with non-stick spray.
- 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.
- Sprinkle the flour 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.
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.
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.
- Allow muffins to cool for 5 minutes then remove from pan to a cooling rack.
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