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Do you enjoy Starbucks Blueberry Muffins? We think these are even better! They're moist, delicious, loaded with juicy blueberries and they rise up high, with beautiful domed tops!
When traveling, we often enjoy Starbucks Blueberry Muffins for a breakfast treat. I decided to try to come up with a copycat version and we think these are even better. All of our taste-testers agree!
And since we first published this recipe, back in 2019, we've had lots of new tasters and recipe testers. Here are a few of their reviews:
- Absolutely the best blueberry muffins…EVER! The batter is a bit thick, but don't worry, they turn out AMAZING!!! Don't cut the sugar they are perfect as is…not too sweet.
- My 10-year-old son made these yesterday with my 78-year-old mother. All three generations confirmed that these were the best muffins ever. Thank you for a great recipe and even more for a great memory I'll now have of my mom baking with my son.
- OMG, I've just made this (I used yogurt instead of buttermilk) and they turned out p-e-r-f-e-c-t! My family loved them! And I think they're actually better than the actual Starbucks ones. Thank you Chris so much for this recipe. Greetings from Argentina!
- Absolutely delicious! Beautiful result, complete with high domed tops! I will never make any other recipe!
And the comments go on and on. I love that one reader shared that she used gluten-free flour and they turn out wonderful:
- I use Bob's Red Mill 1 to 1 gluten-free flour with this recipe, and it comes out perfect every time.
So this has become my go-to recipe for other muffins too. I use the same base recipe for these Fresh Strawberry Muffins.
And also these fabulous Peach Crumble Muffins. It's one of those never-fail recipes that always produces beautiful muffins with pretty rounded domes.
What ingredients are in blueberry muffins?
You probably have pretty much everything you need to make these Better than Starbucks Blueberry muffins. Besides blueberries, the ingredients for these muffins are common household 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 my old favorite foodie magazine, 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's milk.
Super easy!
I could tell you how easy these muffins are, with just one bowl and no mixer needed, but I think showing you is even better. So here's a video of these Better than Starbucks Muffins being made:
See what I mean? So easy... so delicious!
How to get Bakery-Style High Domed Muffins
Several of the recipes I tried while working on these Better than 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 ¼-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 the pocket)
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 about $2.95. It will cost you less than $5.00 for a dozen of these Copycat Starbuck's Blueberry Muffins. See what I mean? A big bonus (in addition to your kitchen smelling like a fine bakery)! Put this recipe on your Must-Make-Soon list!
Café Tips for making these Better than 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".
- No 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 makes a great buttermilk substitute in baked goods.
- 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 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.
P.S. Want a good laugh? Check out this blueberry muffin recipe from the first few months of the blog back in 2011. Scott was at work so I took the pictures for these muffins (yikes!!). 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!!
Thought for the day:
"Have I not commanded you? Be strong and courageous.
Do not be afraid; do not be discouraged,
for the Lord, your God will be with you wherever you go."
Joshua 1:9
What we're listening to for inspiration:
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Copycat Starbucks Blueberry Muffins
Ingredients
- 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
Instructions
- 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 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.
- 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.
Notes
Nutrition
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Love this so much best muffins ever!! No joke 🙂 God bless you thank you so much for your generosity and blessings! Xx
Thank you for the excellent review and kind comments, Jodie! So glad to hear how well these muffins turned out for you. Thanks for letting us know now much you enjoyed this recipe!
Great recipe, good crumb and ample size. I would cut the kosher salt in half as muffins were salty for us. Thanks for a new addition to our brunch rotation!
Hi Carol, Thanks for the positive comments and for sharing your experience making these muffins! It's lovely to hear that you'll be including them in your regular brunch lineup. We appreciate you taking the time to let us know that you enjoyed this recipe!
After looking at BJs muffins at 670 calories, I craved BB muffins but thought I could do better than using so many calories and ingredients...I made yours this morning .. my results were good but mixed. It made more batter than I needed for my 12 muffin tin. I learned that not all non-mini muffin tins are the same size. I do have a tin marked "min" tin, 12 with liners and a 6. The middle size was larger than the mini but smaller than the basic old 12. I baked the regular-size 6 for the time frame and they came out perfect- high domed and tasty. The next batch I baked for as directed for 5 min at the high temp then reduced and baked for 12 minutes. They were husband approved.
So happy you enjoyed this recipe, Lorraine. Sounds like you were able to solve the issue with your muffin tin.
Would love to make these for a shower, how would you adjust for mini muffins?
Hi Shawna, Though we haven't tested this recipe in mini muffin tins, it should work well. Use 1-2 Tablespoons of batter to fill the cups 3/4 full. Be sure to significantly reduce the baking time as they will bake very quickly. A 12-muffin recipe should yield about 36–48 mini muffins. Hope this recipe turns out well for you!
Thank you for another delicious recipe! I appreciate your easy to follow, detailed instructions, and the fact that your recipes even come with a bonus Bible verse! Great Blueberry Muffin recipe!
Thanks for the wonderful review, Lori! So glad to hear how well this recipe turned out for you - we appreciate you taking the time to let us know!
Hello Chris,
Just made the easiest and best copycat Starbucks Blueberry Muffins recipe that you sent.
I'd have to say they are better than Starbucks and certainly easier on the wallet.
Thank you so much for all you and your family do
Sincerely,
Christina from Ottawa,Canada 🍁
Hi Christina, Thank you for the excellent review and your kind comments! It's wonderful to hear how much you enjoyed this recipe - we appreciate that you took the time to let us know!
Would these work in a convection oven if I adjust time and temp?
Hi Deb, while this recipe hasn't been tested in a convection oven, it should work if you make some adjustments. In general to convert from a conventional oven to convection, lower the temperature by 25 F and cut the time to about 75 to 80% of the original recipe and watch it closely. Hope you enjoy the recipe!
I agree with all the comments I’ve read. Best blueberry muffin recipe ever!! And I made them with whole wheat flour.
Awesome! Thanks for letting us know, Carolyn!
Hi Chris,
My wife and I live in Canada where our favorite muffin is much more expensive than in the US. My wife just got home from the hospital and we stopped at Starbucks on the way, added a second mortgage to our house and bought muffins and lattes.
She found a copycat recipe (yours), and I just made them for us. Easy to make, and delicious!
Thanks a lot. Making these ourselves, we might be able to pay off that new second mortgage, and stay in our home.
Any idiot can do this, and I got the muffins to prove it.
God Bless You.
Michael
Ha! Thanks for the kind and funny review, Michael! I hope your wife is recovering ok. You might like this recipe as well- https://thecafesucrefarine.com/better-starbucks-pumpkin-bread/
I made these yesterday and they are perfect! Taste delicious, look impressive and highly recommended. I have never been very successful with baking muffins, but these were an exception.
Amazing! Thanks for the review, Eileen!
Thank you for the Copycat Starbucks Blueberry Muffin recipe. Everyone loves them!!! Even the dog - it saw mine on the table, took a sniff, then a lick and a big bite and it was gone! She got caught but wasn’t embarrassed at all but looked for more!!!!!
Dianne
Haha! Lucky dog! So glad you enjoyed these, Dianne.
I have made these multiple times now. I get jumbo blueberries and they just add to the amazingness. I have adapted the recipe for apple cinnamon, chocolate chip, and banana. Soooo good. Great recipe and great base to add other fruits.
Awesome! Thanks for the review, Jessica!
This recipe was amazing, thank you for another delicious recipe!
Thank you, Mary!
Awesome best, easy muffins. I forgot the sugar topping so sifted ever so lightly w powdered sugar…they are so pretty and just the right amount of sweet. I used wild blueberries. I would call these Harry Potter muffins only because my berries leaked a strange but pretty purple and sea green ombré 🙂 and it was really funny! That sprinkling of snow on top fixed it. The best muffin I have ever made and will make again. Wanting to try the strawberry muffin next time. Have a lovely weekend. Thank you for all you do and the time it involves. JJnAZ
Thank you for the review, Judy! So glad you enjoyed these.
Your recipes never disappoint. These muffins were amazing! Followed as directed and they were so good!
Wonderful! Thanks for the review, Liz!
Made these a couple times now using Jean's timing for the jumbo muffins. They are fantastic and everyone wants them to be available all the time. We found that the go go squeez yogurtz my son takes to school now come in blueberry flavor so we use three pouches to substitute the milk (with a tablespoon of vinegar for the buttermilk acidity) for a little extra blueberriness. We have to get the big pack of blueberries because my son skims from them the entire time we are making these. Thanks for sharing this!
Thanks for the review, James!
Hello! We have tried this recipe and love it. But, my kids want to make it so often I’m looking for an economical switch: do you have any tips for making it with frozen blueberries?
Hi Kat, yes, this recipe works great with frozen blueberries. I like to use the little tiny wild blueberries that you can find at most grocery stores in the freezer department. Keep them frozen until you’re ready to fold them into the batter and you’ll be good to go!
You’re making wonderful memories for your children that they’ll never forget!
Thank you, Chris! And are cooking time and temperature the same with the frozen blueberries?
Yes! Enjoy!
I made these this morning and they are delicious. This recipe made 6 Jumbo muffins. They needed 5 minutes at 425 and 24 minutes at 350.
Thank you for all of your wonderful recipes.
Wonderful! Thank you for the review, Jean!
Made these for my family & they loved them.
I overfilled the tray with mixture though & they were very hard to get out as they’d each overflowed as they baked. Next time I will follow your instruction & leave a little gap at the top. Oops! I’m always learning 🤣
Thankyou for such a lovely recipe 🥰
Thanks for your review, Laura!
My son has been ill - nothing serious but pollen in April in Atlanta is.....just miserable. One of the few things I can get him to eat is the Starbucks Blueberry Muffins. He's been wanting them but the nearby SB was out, so I looked for a copy cat recipe and made these. Honestly, they are some of the best blueberry muffins I've ever had or made. The texture was perfect, the top perfect...I followed your instructions to the letter. I'm bad about freelancing but this is one that definitely should be made as directed. I loved them...and I am not a huge cooked blueberry fan. Most importantly, my son deemed them "the same" and snarfed down one happily and is planning his breakfast muffin. Thank you for your recipe!!!!
Thanks for sharing this, Tammy! It gave me a big smile. So happy he enjoyed them!
Hi Chris, Made these yesterday. I have never had Starbucks muffins so I can't compare the two. But I can say these are absolutely delicious. TFS another fantastic recipe.
I hope you and your family have a blessed Easter.
Thank you for the kind review, Bernice!
Turned out great! I added a crumb topping and a little dash of cinnamon too! Good recipe!
Awesome! Thanks, Shannon!
Have all the ingredients and set to make these copycat Starbucks Blueberry muffins. What size scoop did you use.? Thank you for all the wonderful recipes!
Sandy
Hi Sandra, I use a large scoop. It holds about 5 tablespoons.
This was an excellent recipe! I did do some subbing: whole milk yogurt for buttermilk and maple syrup and just a bit of white sugar for sweetener. Will make again!
Thanks for your review, Genesis!
Baked it for the second time with blueberrys First one did the "false" butter milk, the second with yogurt. Both turned out delicious. With the "butter milk" it was more crumbly, more similar to starbucks.
I made it with chocolate chips also.
10/10.
Thanks for your review, Luciana!
The amount of baking soda is too high. I could taste the baking soda while eating the baked cupcakes.
Hi Kita, I’m sorry you didn’t enjoy this recipe. Not sure why the baking soda tasted strong in the muffins to you. If you read the reviews, no one else has reported this.
In regards to the amount, it’s actually a good proportion to the amount of flour. Again, sorry you didn’t enjoy the muffins. I hate wasting good ingredients.
Has anybody made JUMBO muffins - if so - how did you adjust the cooking time? I love all the recipes from Cafe Sucre and I'm sure this one will be no exception. Thanks
Thanks, Debbie! Maybe someone can chime in and help you 🙂
Jumbo muffins. 5 minutes at *425. Reduce to 350 and bake for 21 additional minutes
Thanks, Barb!
Will be giving these as gifts for our Hospice Nurses...
May I please have some labels...
Hi Catherine, we don't have labels for this recipe at this time.
Absolutely delicious muffins. I make these with frozen wild blueberries and they are always perfect and scrumptious. As a bonus, they freeze well too so we ration them so we don't eat them all in 2 days.
I picked some blackberries when they were in season this year and froze them to try in this recipe in the coming winter.
Thanks for another great recipe!
Awesome! Thank you for your review, Rhondi!
Can you substitute chocolate chips in for the blueberries? I need a good chocolate chip muffin recipe.
Hi Cathy, we haven't tested this with chocolate chips, but it sounds delicious! If you give it a try let us know how it goes.
Hi, can you freeze them
Hi Maria, definitely!
Please send me the free printable labels for Easy 30-minute Blueberry Jam, and thank you.
bmcthompson8@gmail.com
Sure, Marie!
They were ok
Hi there! I saw that the Starbucks Blueberry Muffin has lemon zest in it. I really love the lemon flavor so I’m curious if you’ve ever tried adding lemon zest to this recipe? If so, how much would you use? Thanks so much for your help, I can’t wait to try the recipe!
Hi Taija, lemon zest would be delicious in these muffins. I would add the zest of one medium size lemon. You could make a little glaze with the lemon juice and a scoop of powdered sugar and drizzle it over the muffins for even more lemon flavor.
Easy and delicious!
Thank you, Bestabé!
I have been trying various recipes for Blueberry Muffins lately (even those Gluten-Free ones, because I have a gluten problem), and after about five different tries, these are BY FAR the best. Even my fussy granddaughter (who also has a part-time job at Starbucks!) loves them. Thanks for posting them again, Chris.
That's awesome, Sunny! Thanks so much for letting us know!
Chris,
Have you made these in mini muffin tins? I'm having a variety of breakfast muffins and would like to make them smaller. Along that line, could all of your muffins be made in mini muffins pans? And if you have made the mini muffins before, how would you recommend reducing the baking time?
Thanks,
Terri
Hi Terri, I have not made them as mini muffins but all of the recipes should work well as mini muffins.
Hi! I am new here. I need a good blueberry muffin recipe and I saw your recipe. I followed all the steps and the blueberry muffin turned out great. Thanks for your recipe because my friends love it! I don’t usually leave any comment but your recipe deserves one.
Thank you so much!!!
Awesome! Thank you for letting us know, Joanne!
I have made these a few times and they are PERFECT! I tend to not have buttermilk or cows milk in the house. Would almond milk be okay to use ?
Thanks, Taylor! I haven't tried almond milk so I don't want to say for sure. I know there is a great reaction between the buttermilk and the leavening in these muffins so I'm not sure it will be the same. Please let us know if you decide to try this!
I love these muffins! They come out perfectly every time. Can this also be made as a quick bread?
Thanks, Karla! Yes, I think this would make a wonderful quick bread!
Is 1 tablespoon of baking powder correct?
Yes, it is.
These were so easy to make and taster better than any blueberry muffin I have ever eaten!
Thanks so much, Verna!
I have never been able to access a video on your site. There always seem to be a colon, implying link to follow, but I've never found a link. Please let me know if I'm doing something wrong. Love your site, your recipes, your sharing of God's word and have shared the site with several others, who have also fallen in love with it. Thank you!
Thank you for your kind, encouraging words, Emily!
Regarding the video situation, I'm not sure what the issue is. I will report this to our ad agency (they sponsor our videos) and see if they have an idea.
I had high hopes. But this is too much baking powder and or soda. My batch tasted very alkaline/chemical. Followed directions exactly. I’m glad everyone’s else’s were good, but mine were unfortunately not.
Hi Diane, Sorry this recipe did not work out for you - it's hard to say what went wrong without having been right there in the kitchen with you. You're right, there are so many good reviews. I've made these a zillion times and have never had an alkaline/chemical taste.
Just a thought... Could you have possibly used a tablespoon of soda and a teaspoon of baking powder? That would definitely give a very off-flavor. I'm asking because I have actually done that myself.
Chris, I invited a friend over for coffee and needed a muffin recipe. I don't hunt around the internet anymore, I just come straight to your website and am never disappointed. We had an overabundance of blueberries on the bushes so I made this recipe - delicious. Thank you for easy-to-follow directions, your recipes are the best!
Thank you for the kind comment, Susan! I'm so glad you enjoyed these muffins.
I am SO disappointed. I had blueberries that I needed to use so I was excited to find this recipe. First off, the batter was very thick. In fact, it made more than 12. I debated about whether to cram in all of the batter into 12 muffin tins. I did though. Now, they are a blob of giant mess. The edges are burned and the inside is gooey. I hope they're done inside. I guess you used a jumbo tin? And no, I didn't read your life story to get the recipe. The taste is okay, not as good as I hoped.
Hi Belinda, so sorry you had trouble with this recipe. I hate wasting good ingredients.
It's difficult to say what went wrong without having been right there in the kitchen with you.
The recipe is not designed for jumbo muffin tins but rather a regular size pan. You might want to try the recipe again, it truly does produce fabulous muffins. But don't take my word, you can read the many reviews to verify that.
Excellent even with mistakes! I put them in the oven for a minute or so, realized I hadn't put the coarse sugar on top. Pulled them out of the oven and sprinkled the sugar. Started cleaning up and saw my 2 eggs sitting on the counter! Pulled the pan out again, scooped out the batter, added the two whisked eggs, put the batter back in the cups, (didn't even re-butter the pan -no paper liners), and they still rose nicely. After 10 minutes I used a knife around the sides of the pan and they came out just fine. Beautiful and great tasting muffins.
Ha! Glad it all worked out for you, ELlen!
Hi Chris,
I bought the whole buttermilk like you suggested and first made your strawberry muffins which I shared with some friends and their husbands (mine included). They were a big hit. Next I made your blueberry muffins and they were also a huge hit with my friends and their hubbies. I like to share a good thing! The buttermilk does make a big difference! Thank you for all your delicious recipes!!
Awesome! Thank you for letting us know, Diana!
Just lifted a batch of these out of the oven and could barely wait for them to cool. I halved the recipe and they are seriously delicious, light, fluffy and full of blueberries. They rose beautifully and look like they have come from a really good bakery near me. I would encourage everyone to try them, you won't be disappointed! Thank you for the recipe and instructions and most of all converting to scale measurements.
You're welcome, Jayne! It makes me happy that you love these muffins as much as we do! Thanks so much, for sharing your results!
Flood .. So much flood. I was a bit pressed for time, so i didn't wait the full 15 minutes to rest. I'm wondering if my buttermilk/baking soda was TOO active without the wait. Other than letting the gluten rest, would waiting the full 15 minutes make these puff rather than flood?
Hi Corrine, so sorry you had trouble with this recipe. It’s hard to say what went wrong without having been right there in the kitchen with you. I have never had a flooding issue and have made variations of these muffins zillions of times. Whether you wait the 15 minutes or not, shouldn’t cause a flood.
So yeah, update: based on how much flour i still have left in my 1kg bag, i must have mis-weighed for doubling the recipe 🤦🏻♀️. I blame pregnancy brain!! I'll definitely be trying again, and this time, triple check my measurements! I was so confused, because the recipe is quite straightforward!!
It happens! Give it another try, Corrine 🙂
Can’t wait to make these. Just rolling my eyes 🙄 when people change things all around or use old ingredients and complain about the recipe.
Hope you enjoy them, Chris!
Holy cow! First time I’ve ever used any of your recipes or ever commented online about a recipe, ever. So perfect!!!!!
The only thing I changed was swapping the buttermilk for sour cream and adding 1/4 cup water. It made about 15, and they are So so so good! I really appreciate your specific details about letting them sit before baking and the changing of the oven temperature. Thank you!!
Awesome! Thanks so much for letting us know, Meaghan!
My muffins came out dense, I think because its measured by cups and not grams...I did scoop and level method, But i really hate US measuring system, nothing more accurate than grams. Please add (grams) near for European people, we have different flours here and US measure method doesnt really works , thanks!
Hi Tamara, if you look above the word "Instructions" in our recipes, there's an option to toggle to Metric Measurement.
I had some blueberries in the fridge that needed some immediate attention, and rather than searching for a good recipe I just went directly to your website to grab a recipe. I have had such good results with your recipes, and this was no exception. I decided to cut it inhalf which was really easy to do, and it still made 8 large muffins. I did cut the sugar back from a 1/2 cup to 1/3 cuo (for the 1/2 recipe). They were delicious and I will definately be using this recipe again. loved the sprinkle of turbino sugar on top. Thanks, and keep the amazing recipes coming.!
Thanks so much for sharing your results, Nancy!
This is a nice light muffin. I cut the sugar in half and did not use the sugar on top. They were a bit dry so if I make them again I will cut the flour back to two cups.
Hi Toni, sorry these were dry for you. These muffins are always super moist. Changing the ingredient proportions though can affect the texture of the finished product.
This recipe was super simple and the best blueberry muffins I've ever made. They were really light and full of blueberries. My husband said this is definitely a "keeper" recipe!
Yay! Thank you for letting us know, Cheryl!
This is the second time I have made these muffins to rave reviews! Always share my baked goods with neighbors, or in this case, workers who came to save us from a plumbing problem…. Your recipes always work out perfectly.
Thanks Chris!
Awesome! Thanks for letting us know, Mercedes!
I have a question about the flour. Did you pour and level of the cups or did you scoop to measure?
Hi Monica, I use the spoon and level method.
The best!
Thanks, Kristie!
Very unhappy total mess muffins collapsed in the middle. I checked info on baking powder and to much can cause collapse. I definitely followed directions.
I spent a ton of money for products.
Really unhappy. I did take a picture should you want to contact me.
Hi Donna, I'm so sorry you had a problem with these. I hate wasting good ingredients.
It's impossible for me to say what went wrong without having been right there in the kitchen with you. I suspect that there might have been an error somewhere as so many people have had such great results with this recipe and it is my personal go-to recipe for perfect muffins.
The amount of baking powder is exactly the right amount for the proportion of flour: https://www.bonappetit.com/test-kitchen/cooking-tips/article/baking-powder
Again, sorry you had difficulty with these muffins.
very very very satisfied with this recipe. i LOVE it. everything is perfect. its crispy on top and soft from the inside. heaven!!
also i used yogurt instead of buttermilk and it turned out amazingggg
Thanks so much, Lujain, for sharing your results! So happy you enjoyed them!
I made these delicious Blueberry muffins today and they were great. My husband said this recipe is a keeper! Thank you for sharing.
Awesome! Thanks for letting us know, Carol!
I baked these cuties yesterday for a friend's party. They turned out very moist, sweet and full of blueberries.
3 moments that disappointed me: 1. They were kind of undercooked inside although I followed the exact timing (16 minutes) and ingredients without any changes. 2. They went far beyond the paper cups so I guess there were too much of baking powder, I'll definitely add less next time. 3. The muffins had this supermarket aftertaste (soapy or somehow perfumed), that must be the baking powder as well 🙁 of yes, I didn't have a muffin tray so just made them in paper cups and they went out in ok shape
Conclusion: definitely cooking them again considering previous mistakes.
Thank you for the recipe!
Hello Alex,
It's better to test a baked product for doneness rather than to go with an exact time. There are lots of variables like your oven, your pan, your flour, etc. You can test for doneness with a toothpick or even better an instant thermometer which should read 200-205˚F.
These muffins end up with a really nice dome if you use a muffin pan. Not using a muffin pan may have been the issue with your muffins spilling over the top of the paper cups
Regarding the baking powder, if you decrease the amount you may end up with dense muffins. I have had a lot of reviews on these muffins and no one has complained of a "soapy" aftertaste. It's hard to say why that occurred without having been there in the kitchen with you.
Hi
May i know the conversion of the ingredients in grams please?
Hi Phyllis, if you look at the recipe, right above the word "Instructions", there's an option to convert to Metric measurements.
Do NOT change a thing! These are amazing!!!
Thanks so much, Barb!
My muffins turned out to be too soft/moist on the inside but dry/hard on the outside. What would be the possible cause for this? Below is the "variation" I made on your recipe:
I saw the comment above on using cake flour - I was using cake flour;
I had sourdough starter discard, so I substituted half of the flour with sourdough starter (1:1 in weight), and reduced half of the baking powder;
I used maple syrup instead of the sugar, half of the recommended weight of sugar. The sweetness turned out just fine to my taste :).
Thanks!
Hi Yi, the recipe as written is fantastic. If you adapt it won't turn out the same.
can i use cake flour for this? thanks
Hi Bella, I haven't tested this recipe with cake flour but I think you probably could use it. The muffins would have a finer texture.
The best blue berry muffins
Thanks so much, Rose!
Yummo love your muffin recipes making them and selling in my new shop. Thank you so much
Thanks, Tracy!
Delicious and easy. I particularly love all the notes. Great advice. Not too sweet and perfect for using up buttermilk and blueberries
Thanks so much, Barbara!
Hi Chris, I'm wondering how you store these if you're not freezing them - in a Tupperware container or a Ziploc? I just pulled them out of the oven and will probably freeze about half tonight, but keep the others to eat/share in the morning. I just don't want them to get soggy or stale overnight. I always find it hard to figure out how to store baked goods. Thanks!
Laura
Hi Laura, I just store them overnight under a cake dome and warm them briefly (10-15 seconds in the microwave) before serving. Otherwise, I would freeze them. Enjoy!
Thanks! I did end up freezing most of them - they're SOOOO good! Now I know what you all were talking about - yuuuummmmmm 🙂
Yay! I'm so glad!
Hi Chris from England, came across your recipe a couple of weeks ago.made them twice now ,never venture into Starbucks but we do use Costa coffee when we’re out and about.costa muffins are good but not this good .great recipe gotta go just pulling some out the oven bye😋😋
Greetings, Micky, all the way to England! Thanks so much for taking the time to share your results 💕🥰💕
Hi! I was just wondering if I could possibly just halve the ingredients to get a smaller batch of muffins? 12 is too many in my case 🙁
Yes, you could Corina. They also freeze perfectly if you wanted to save some for later.
I made these muffins this morning. They were fabulous! My husband ate 4 in a few minutes! This will be my go to recipe. Very good.
I'm so glad, Mary! Thanks for letting us know!
Can these muffins be made using your "ridiculously easy" method of mixing the melted butter into the very cold buttermik? Every time I bake scones now I use this method.
Hi Elsie, you could definitely do that although I don't think it's necessary with muffins as they're a different texture and these are wonderful without having to do that.
Hi Chris! I have heaps of frozen raspberries in the freezer, would they work in this recipe do you think?( Otherwise it’s off to get frozen blueberries) thanks for posting this recipe!
Hi Karen, you could use frozen raspberries but I've found that they make the muffins a grayish color which isn't super pretty. If I'm baking with raspberries, I've found that fresh seems to work better in a lot of recipes.
Hello,
You have the best recipes! One question--if I use frozen blueberries, do I still wait 15 minutes before baking? Thank you.
Thanks so much, Barbara! Yes, still wait the 15 minutes!
I'm posting a second comment because I forgot to mention that I missed the Torbinafo sugar box in my pantry, and grabbed pearl sugar from King Arthur Flour. They were still delicious! I love how these muffins aren't overly sweet; tge blueberries give a fruity sweetness. With a mug of Harney & Sons Paris tea (also a lightly fruit flavor), a scrumptious combo!
Thanks for letting us know!
Once a month or so, I make up some sort of breakfast pastry for our local RV Service guys and gals. These muffins are fast to make and were a big hit with our service crew. They sent thanks to me and to you!
I love that, Virginia!
Absolutely the best blueberry muffins...EVER! The batter is a bit thick but don't worry they turn out AMAZING!!! Don't cut the sugar they are perfect as is...not too sweet.
Thanks so much, Tracey!
Made these this afternoon. They are wonderful! I didn't have the raw sugar so I did add crumbles. Thank you so much for sharing the recipe. They'll be good tomorrow morning with hot tea.
Thanks, Jeanne!
My 10 year old son made these yesterday with my 78 year old mother. All three generations confirmed that these were the best muffins ever. Thank you for a great recipe and even more for a great memory I'll now have of my mom baking with my son.
I love that, Heidi!💕
I make this recipe over time. Thet dont always rise well but cook through and taste great. The sprinkle of Demara sugar on the tops before baking gives a crisp muffin top. Using a crumble topping is also o.k. but not as good i.m.o. I used the double Texas muffin cups, making 6 big ones plus 6 regular cupcake-sized muffins. Awesome!
Thanks for sharing your results, Nancy!
Hi Chris, Just saw this recipe and it sounds wonderful. Will definitely be baking them in the very near future. My question is where do you get your beautiful liners ( I like the idea of baking the muffins in the pan without the liners and than just dropping them in before serving. I think it would keep the liners beautifully vibrant). The only liners I can find are plain or just blah... Thanks
Hi Bernice, hope you enjoy the muffins!
Regarding your question, I'm always on the lookout for pretty cupcake papers. I believe I found these blueberry papers at HomeGoods but I also have seen them here: https://www.jesrestaurantequipment.com/Cupcake-Creations-8977--Harvest-Blueberry-Cupcake-Foil-32-pack_p_54390.html?gclid=Cj0KCQiAvvKBBhCXARIsACTePW9ZYisVzJDyZnnsM-9tDqScTNzMdF918c1mKvbrIAkRNpNY2YzKvZoaAh1NEALw_wcB
Hello. Hope you are doing well. I just wanted to check if i wanted to make only 6 for trial, should i reduce the recipe to half for each ingredient? Kindly confirm, planning to make them tomorrow morning. Thanks.
Yes, just half everything. Enjoy!
The recipe calls for 1 tablespoon baking powder. Should it be 1 teaspoon instead? I'm in the middle of trying this recipe for the first time. It looks awesome.
Hi Lynn, the recipe is correct. It gives a beautifully domed muffin.
OMG, I’ve just made this (I used yourt instead of buttermilk) and they turned out p-e-r-f-e-c-t! My family loved them! And I think they’re actually better that the actual starbucks ones. Thank you Chris so much for this recipe. Greatings from Argentina 🙂
Greetings all the way to Argentina, Florencia! I'm so happy you enjoyed these muffins and appreciate you taking the time to share your results!
I use Bobs red mill 1 to 1 gluten free flour with this recipe, and it comes out perfect everytime.
That's so good to know, Kelly! Thanks so much for taking the time to share this, it will be so helpful to other GF readers.
I'm curious if I could bake these in the bigger muffin tins. And has anyone ever used frozen blueberries? Fresh aren't always available here.
Hi Chelsea, I think bigger muffin tins should work fine. You'll have to bake them a little longer. Frozen blueberries work well. Just don't thaw them before adding them to the batter and add them at the end so they can't "bleed" into the rest of the batter.
I noticed in the Starbuck's ingredients for these muffins that yogurt is listed. I see in your ingredients that you use buttermilk. Would I use the same amount of yogurt? Also, these muffins in Canada contain dried blueberries not fresh. I am anxious to make a batch as I agree with you they are expensive to buy at Starbuck's. Thank you.
Hi Josephine, you can definitely substitute yogurt for the buttermilk in the same amount. Dry blueberry would be delicious too!
These muffins tasted nothing like Starbucks. Starbucks blueberry muffins are made with whole wheat flour and honey.
Thanks for taking the time to leave a comment, Lucy. I think you might be confusing Starbucks blueberry muffins with a different type of muffin. These are the ingredients from Starbucks' website:
Sugar, Enriched Wheat Flour [Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Blueberries, Plain Yogurt [Milk, Skim Milk, Skim Milk Powder, Whey, Bacterial Culture], Soybean And Or Canola Oil, Eggs, Honey, Baking Powder [Sodium Acid Pyrophosphate, Cornstarch, Sodium Bicarbonate, Monocalcium Phosphate], Lemon Zest [Lemon Peel, Sugar, Lemon Oil], Natural Flavor, Sea Salt, Whey [Milk], Soy Lecithin
"Enriched Wheat Flour" is another name for all-purpose flour and sugar is one of the main ingredients. Honey is listed however it's a minimal ingredient, just above baking powder (ingredients are always listed in order or proportion).
We're not claiming these to be exactly like Starbucks but we think they're even better and, if you read the reviews, so do many other readers.
Made these delicious muffins this morning and they're almost gone! I'd say they were a hit!
I didn't have buttermilk (or actual milk to make buttermilk) but I had powdered buttermilk that I bought but never tried. It worked perfectly. This recipe is a keeper!
So glad you enjoyed them, Susan! Thanks so much for sharing your results.
Great recipe! These muffins were not only delicious but beautiful to look at. I didn't have buttermilk and used the standard buttermilk substitute. Also reduced the sugar to 3/4 cup but next time I will try 1 cup sugar as in the recipe because it seems that the recipe isn't overly sweet to begin with. This will be my new go-to recipe for blueberry muffins.
Thanks for sharing your review, Elizabeth! I'm so happy you enjoyed them. We love these muffins too 💕
Question: Do you advise having your eggs at room temp or does is matter? Thanks . I plan on making these. They sound great!
Hi Helena, I do not bring my eggs to room temperature but have great results with these muffins.
Absolutely delicious! Beautiful result, complete with high domed tops! I will never make any other recipe!
Thanks so much, Randi, for sharing your results! I'm so happy you enjoyed them!
These muffins are no fail. I’ve only made a handful of your recipes, but each one came out great. I am hoping a cookbook is in the works!
Thanks so much, Kim! I appreciate your kind and encouraging comment. I have had several offers for cookbooks but it just doesn't work into my priorities right now, which are my family, my faith, my friends and community as well as this blog. Maybe someday!
I'm wondering if I could use unsweetened almond milk instead of buttermilk. It's all I have on hand. I suppose I could just try!
I haven't tried almond milk so I don't want to say for sure. I know there is a great reaction between the buttermilk and the leavening in these muffins so I'm not sure it will be the same. Please let us know if you decide to try this!
Hello Chris!
Just made your Copycat Blueberry Muffins And they are top-notch delicious! I’ve not eaten SB’s, but these are the best ones I’ve ever tried!
I love all the recipes of yours I’ve ever tried; especially the Caramel Apple ones. (Not sure of exact title, but the definitely have been a hit every time I have made them!
Thank you and please keep up the great work! Appreciate you!
Janet
Thank you so much, Janet! I so appreciate your kind and thoughtful comment and love that you love these muffins as much as we do!
Thank you, Hanet, for this kind comment! I'm so happy you enjoyed these muffins!
Loved this recipe and it came out perfectly. I wouldn't change a thing EXCEPT I want the blueberry muffin liners you used to present the muffins. Can you tell me where you can purchase them--they complete the whole package.
Thanks so much, MaryAnn! I'm so happy you enjoyed the muffins. I actually got the muffin liners at HomeGoods. I've looked for them online but haven't been able to find them.
Just made these today, they were so yummy except there was a slight bitter taste. Shall I reduce the amount of baking powder and soda? Or do you think I didn’t mix it properly?
Thanks again
Hi Aseya, you might want to try mixing the dry ingredients a little more. If you change the proportions, you won't get a proper rise. One other question - is your flour fresh? Flour can go rancid after a while. You might want to check that too. Hope that helps!
OMG! This might have been a mistake. These are wonderful. Didn't change a thing way better than Starbucks and I can have them whenever I want without leaving home. Thanks so much.
Thanks, Clara! I'm so happy you tried them and love them as much as we do! Thanks for taking the time to leave your review. 💕
You are way off and there is no reason to be so far off the mark because Starbucks lists the ingredients on their site. There is NO buttermilk. You are missing lemon zest, Greek yogurt, honey and oil which are the main ingredients.
Haha! Thanks for your very thoughtful, kind comment. I'm certain that you are correct but these are truly delicious and taste very similar to Starbucks, maybe better!
btw, the star rating is for people who try the recipe.
These are delicious and do bake up nicely with round domed tops! Thanks Chris!
Thanks so much, Marsha! I'm so happy you enjoyed them and had good success. Thanks for taking the time to leave a comment.
5 stars❣️
I made the muffins this morning, using wild blueberries as you suggested. I followed all your instructions and they turned out wonderfully well. Before I knew what was happening I had eaten two of them. I could not help myself❣️
Made these last night using frozen blackcurrants instead of blueberries..the currant bushes are leafing up and I haven't used all of last years! Now I wish I had more - they were sensational. Leaving the mixture sitting is a great tip. Also I didn't put the sugar on top feeling it might be a bit over sweet. In the interests of good health I'll try them with 3/4C of sugar next time. Thank you once again for the testing and research that goes into yet another foolproof recipe.
Thanks so much Lorna, your version sounds amazing!
These muffins are definitely a keeper! I too would reduce the sugar to about 3/4 c., but otherwise, they were perfection! It seems you can't go wrong with Chris's recipes, and believe me, I've tried many of them!
Thanks so much, Beverly! I really appreciate your kind words and you taking the time to share your results!
How do I adjust the baking time if I use this recipe for jumbo muffins?
Hi Sue, I haven't tried making these muffins with a jumbo pan so I can't say for sure. It will definitely take longer. I would check them every couple minutes after the specified baking time and touch them lightly in the center. If the center is not soft and springs back, they should be done.
I made these today reducing the sugar to 3/4 cup and replaced 1/4 stick of the butter with applesauce. I also added some cinnamon to the mixture perhaps a 1/2 teaspoon because I like it. I had a small amount of blueberries left over from the pint so I threw them in as well. The muffins were delicious. I ended up with 16 muffins instead of 12 and the cups were filled to the top. Perhaps my muffin tin is swallow. I was curious as to why the muffins had to wait 10 minutes before baking. Overall, a very nice recipe.
Ditto to everything Judi said!
As usual with your recipes; these were wonderful - taken on a field trip with a bunch of preschoolers; I was lucky I got to taste one!! I love the tips and they DO help - appreciate that you guys do all the work, get the bugs out and add things to make us successful. These are the biggest and fluffiest muffins I have ever made (and I an 71, so done a few..) I will bake up another batch tonight. I have never tried a Starbucks muffin and now I don't have to! These are the bomb. Thanks so much.
They taste EXACTLY like the Starbucks version - maybe better!
I still can't master how not to get blue muffin batter - even adding the frozen berries at the last minute - but they were incredibly simple to make, no mixer required and delish!
Yes, they as delicious as they sound and super easy to make! I’ve never had a SB muffin, so I can’t compare. I have made lots of muffins and theses are awesome. I’m already planning what to substitute for blueberries because the batter itself is a keeper recipe.
These were easy and delicious. Only change I made was reducing the sugar to 3/4 cup, I prefer a little less sweetness. The muffins still turned out great. Thanks for a lovely recipe!
Thanks so much, Katie! It's good to know you can reduce the sugar.
These muffins were to die for!!! Did exactly what the recipe said and they came out perfect!!! Thanks for this amazing recipe....can hardly wait to make them again!
Yay! I always love it when the first real person tries a new recipe and leaves a review. Thanks so much, Barb 🙂
I don't often treat myself to food from Starbuck's, but on our road trip I had one of their blueberry muffins and thought it was delicious! Can't wait to try your recipe Chris!
These look just perfect! And yes, I love what buttermilk brings to muffins, too. It adds such a lovely, tangy note 🙂
One of my all time favorite muffins! Blueberry muffins are the best 🙂 I always let my muffins rest before baking - it really works. Great shots Chris!
Do you areduce oven to 350 or 375 after 5 mins.
Hi Joan, it's 350. I actually experimented with both and found 350 to be better. Thanks for noticing. I corrected that in the post.
I have some frozen blueberries I would like to use. Should I rinse them? And- will frozen blueberries make a difference?
Thank you.
Hi Sara! Good question! Yes, you can definitely use frozen berries. Leave them in the freezer though till the last minute and 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. I will add this to the Café Tips!
These look picture perfect! I had to giggle at your old photo---I have tons of those types of posts that I need to update! I think you caught on to the need for better photos a lot earlier than I did!!
Thanks, Liz! I think you do VERY well 🙂
Hi Charlotte, it is 1 tablespoon of baking powder. And no, it actually enhances the rising of these muffins as it gives the glutens a chance to relax and also the starch in the flour is absorbed a bit more, making the batter a little thicker, which helps it to rise up and not out over the edges.
These really look yummy. Is it a T baking powder?? By letting it sit before baking, it doesn't mess with the rising?